Prep Time::10 mins
Cook Time:: 2 hrs 30 mins
Additional Time::1 day 1 hr
Total Time::1 day 3 hrs 40 mins
Servings::20
Ingredients
12 pounds pickling cucumbers
6 cloves garlic
6 heads (flowers) dill
4 cups water
2 cups white vinegar
½ cup kosher salt
½ teaspoon alum powder
Directions
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.
Tips
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 three days — or four days if it's cloudy.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.