Quick, Easy Sous Vide Pickling Methods with Bags and Bowls

You can't go wrong with pickles — pickled beets, carrots, onions...you name it, we're up for it. But pickling can take a while, and sometimes you just need that (near) instant gratification. This recipe uses a Stasher bag and a quick-pickling technique, which is perfect for the impatient pickler.

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, but if you don't have one check out the video and instructions below for a stovetop technique.

Let's get pickling!

Quick Pickles (Sous Vide Method)

Tools you'll need: 

• A pot of water
• A sous vide machine OR range burner and standard thermometer 
• A Stasher bag and bowl. A Sandwich or Stand-Up Mid bag works well for this recipe. Or, you can use one of the larger sizes (Half-Gallon, Stand-Up Mega, or 8-Cup Bowl) and double or triple the recipe.

Ingredients:

• 1/2 cup water
• 1/2 cup vinegar
• 1 3/4 tablespoons sugar
• 1 1/2 teaspoons dill, chopped
• 1 teaspoon kosher salt
•  3/4 cup pickling cucumber, sliced
  

Instructions:

1. Set your water temperature to 140° Fahrenheit.
2. In a Stasher bowl (with its built-in pour spout!) combine all ingredients except cucumbers. This mixture will be your brine for the pickles.
3. Wash and slice your cucumbers and add them to a clean Stasher bag or bowl. Fill the rest of the bag / bowl with the brine, making sure to leave at least 1 inch of space at the top.
4. Remove as much excess air from the bag as possible before sealing.
5. Place the bag with the pickle mixture in your set temperature water. Let the cucumbers pickle for 2.5 hours in the heated water.
6. Remove the bag and let your pickles sit on the counter overnight or place directly in an ice water bath for quick chilling.

Quick Pickles (Stovetop Method)

Instructions:

1. Follow steps 2 through 4 above.
2. Heat water on the stovetop to 140° Fahrenheit. Place pickle mixture in the heated water and let the cucumbers pickle for 2.5 hours. This works best if you maintain the same water temperature throughout the pickling process.
3. Remove and add directly into an ice water bath for quick chilling.