Pickles are one of those foods I crave year-round. Pickled beets, carrots, you name it, I'm up for it. That being said, when canning at home like I prefer to, I can never keep my mason jars organized. I'm always misplacing lids or forgetting unfinished smoothies in them. So for this recipe, I tried using a stasher bag and it worked phenomenally.
This quick-pickling technique is perfect for the impatient-pickler, aka me. Instead of waiting a week or more, these crispy sweet dills will be ready in just a day. Using a sous vide machine is the easiest technique in my opinion, but if you don't have one, you can monitor water temperature with a standard thermometer.
So let's get pickling!
Here are the tools you'll need:
- A pot of water
- A sous vide machine OR range burner and standard thermometer
- A stasher bag (we're using a sandwich size for this recipe. You could double it, or triple it, and use a half-gallon size.)
- 1/2 cup Water
- 1/2 cup Champagne vinegar
- 1 3/4 tablespoons Sugar
- 1 1/2 teaspoons Dill, chopped
- 1 teaspoon oz Salt, kosher
- 3/4 cup Pickling Cucumber, sliced
Begin by setting your water temperature to 140 degrees Fahrenheit.
Next, in a small glass mixing bowl, combine all ingredients except cucumbers. This mixture will be your brine for the pickles.
Wash and slice your cucumbers and add them to a clean stasher bag. Fill the rest of the bag up with the brine, making sure to leave at least 1 inch of space at the top of the bag.
Remove as much excess air from the bag as possible before sealing. Place the bag with the pickle mixture in your set temperature water. Let the cucumbers pickle for 2.5 hours in the heated water.
Later, remove the bag and let your pickles sit on the counter overnight or place directly in an ice water bath for quick chilling. Enjoy!