Ingredients
20
20 servings
- •12 pounds pickling cucumbers
- •6 cloves garlic
- •6 heads (flowers) dill
- •4 cups water
- •2 cups white vinegar
- •0.5 cup kosher salt
- •0.5 teaspoon alum
Instructions
- Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
- Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
- Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.
Nutritional Facts
Per 20 servings
- Calories: 43
- Carbohydrate: 10g
- Fat: 0g
- Fiber: 1g
- Protein: 2g
- Sugar: 5g
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