Sous Vide Dill Pickles
People are always asking me when I'm going to make these dills again. They will last, at least a year. Deliciously crunchy. I'd say this recipe is for about a gallon-sized jar, however, I alter it to accommodate however many fresh pickles or cucumbers I have.
Recipe Summary
Ingredients
20
Original recipe yields 20 servings
Directions
Cook's Note:
To make these "sunny dills" without a sous vide cooker, fill a gallon-sized jar with cucumbers, garlic, dill, and brine. Cover tightly and store in the sun for 3 days (4 days for cloudy weather).
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
Per Serving:
43 calories; protein 1.8g; carbohydrates 10.2g; fat 0.3g; sodium 2296.5mg.
Full Nutrition