How to Make Crisp and Flavorful Sous Vide Pickles
Sous vide pickles are easy to make, store in the fridge and can last 10 weeks. The recipe is:
Brine: 1c water, 1c distilled vinegar, 1T pickling salt.
Per jar add:
1t mustard seeds
1t coriander seeds
1t black peppercorns
2-4 cloves garlic
2 fronds of fresh dill
cucumbers (or other vegetables you want to pickle)
Brine to the top.
Sous vide on 140F (60C) for 3 hours. Cool on counter. Store in fridge.