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Ingredients
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12 pounds pickling cucumbers
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6 cloves garlic
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6 heads (flowers) dill
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4 cups water
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2 cups white vinegar
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½ cup kosher salt
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½ teaspoon alum powder
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
43 | Calories |
0g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 43 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 2297mg | 100% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 2g | 4% |
Vitamin C 8mg | 9% |
Calcium 53mg | 4% |
Iron 1mg | 4% |
Potassium 405mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.