Sous Vide Dill Pickles Recipe (2024)

FAQs

Are sous vide pickles shelf-stable? ›

If you want truly crisp pickles, fridge pickles are the way to go, but sous-vide canning does offer a shelf-stable middle ground.

Many sous vide recipes expand or release gasses and/or liquid while cooking. Plastic bags are flexible and can change based on the volume of your food. Glass jars, on the other hand, cannot. Because of this, it's important to leave extra breathing room at the top of jars when canning with sous vide.

Kosher pickles are made according to Jewish dietary laws, while regular pickles may be made using any ingredients and processing methods. Kosher pickles are typically made with a salt brine and flavored with garlic and dill, while regular pickles may be pickled with vinegar and flavored with sugar and other spices.

Tested recipes should be closely followed, to ensure a safe product. Using the low temperature pasteurization method to process pickles results in a firmer product. The process is similar to boiling water canner processing, but the water temperature is closely controlled to stay between 180°F to 185°F for 30 minutes.

Mineral Rich Salt

Salt hardens the pectins in vegetables and this is what makes them crisp. Without enough salt, your vegetables, and especially pickles, will be soft and mushy. Pickles need more salt than my other cultured vegetables to keep them crisper.

This salt treatment draws water out of the cucumbers and flavors them, so it's critically important. After layering or mixing in plenty of sea salt, I cover the salted cukes with ice cubes and a tea towel and forget about them for a few hours.

Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.

If you're storing sous vide foods for under a week in the fridge, there's no need to worry about botulism or any other bugs as long as your food is properly pasteurized. Even beyond that, botulism grows extremely slowly, if at all at fridge temperatures.

Can you sous vide in mason jars? ›

I like the Sous Vide for healthy prep, and for entertaining. I think these mason jar eggs fit into both categories. The flavor profiles are endless and what ever you might enjoy.

McDonald's uses dill pickles in their burgers including in the Big Mac®.

Fermented foods like pickles are basically probiotic superfoods, packed full of good bacteria that can support the health of your gastrointestinal microbiome and are good for your gut bacteria. Be sure to go for fermented pickles rather than vinegar-pickled.

Eating too much sodium can cause your kidneys and liver to work harder. Also, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.

Thanks to this heat processing, any bacteria gets killed off. Unopened jars can then sit pretty on your pantry shelf for years! However, for optimal flavour and crunch, it's best to eat up these shelf-stable pickles within 1 year of canning.

Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them.

– According to the 2017 Food Code: foods Sous Vide kept at 41° F (5° C) or below may be kept for no more than 7 days, at which time the food should be consumed, discarded or kept frozen with no shelf-life restriction while frozen until consumption or use.

If the jars are properly heat-processed, both homemade and commercially sealed pickles can sit unopened at room temperature for years, says Julie Laing, author of The Complete Guide to Pickling. But eating them sooner will ensure the best texture and flavor.