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.

Prep Time:
10 mins
Cook Time:
2 hrs 30 mins
Additional Time:
1 day 1 hrs
Total Time:
1 day 3 hrs 40 mins
20 servings


  • 4 cups water

  • 2 cups white vinegar

  • ½ cup kosher salt

  • ½ teaspoon alum

  • 12 pounds pickling cucumbers

  • 6 cloves garlic

  • 6 heads (flowers) dill


  1. Combine water, vinegar, salt, and alum in a liquid measure.

  2. Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely.

  3. Immerse the bag into a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C). cook for 2 1/2 hours.

  4. Remove bag and set aside to cool, about 1 hour. Transfer to a jar and store in the refrigerator for 24 hours before serving.

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
0g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 43
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 2297mg 100%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 2g
Vitamin C 8mg 40%
Calcium 53mg 4%
Iron 1mg 4%
Potassium 405mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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