Recipe courtesy of Derek Gaughan (www.sousvideguy.com)
Makes approximately 3 quart-sized jars of pickles
For the brine
- 21 ounces (630 ml) water
- 21 ounces (630 ml) white wine vinegar
- ¼ cup salt (70 g)
- ¾ cup sugar (170 g) Note: like your pickles a little sweeter? Up it to 1 cup.
- 3 tablespoons (45 ml) Sriracha
For the vegetables
- 4 cucumbers or 15 to 20 pickling cucumbers
- 3 jalapeños, sliced in half
- 6 cloves garlic, peeled and chopped
- 9 sprigs fresh dill
- 3 teaspoons whole peppercorns
Additional for assembly
- Quart-sized canning jars with lids, cleaned and scalded with boiling water
- Fill and preheat the SousVide Supreme water oven to 145F/63C.
- In a bowl, combine the water, vinegar, salt, sugar, and Sriracha and stir until dissolved.
- Cut large cucumbers to desired shape: spears or chips. Leave small pickling cucumbers whole.
- Put the cucumbers into the canning jars, ensuring they are not too tightly packed and have room to float.
- Add two jalapeño halves to each jar, tucking the halves between the cucumbers.
- Add 2 cloves of the garlic (diced), 3 sprigs of fresh dill, and 1 teaspoon of the peppercorns to each jar.
- Pour in the brine, ensuring that you leave an inch/2.5 cm of free space at the top for movement.
- Lightly close the jar lids; do not over-tighten the lids, as air must escape during the cooking process.
- Place into the water bath and cook for 3 hours.
- Remove the jars, screw caps on securely, and let them rest at room temperature for at least 8 hours.
- Store in a cool, dark place or refrigerate.