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Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.
Due to the low temperature, the vegetables really don't soften, so this recipe works best with more tender vegetables like cucumbers, summer squash, berries, or peppers. If you don't like dill pickles, you can replace the dill with other herbs or spices like rosemary, red pepper flakes, or sage.
I first saw this time and temperature combination on ChefSteps and it works wonderfully. They claim the pickles will last unrefrigerated for up to 6 months but I've never tested that myself.
Note: For more information on pickling, you can view all my pickling articles here.
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Combine all the ingredients in a bowl and whisk until the sugar and salt dissolve.
Preheat the water bath to 140°F (60°C).
Place the cucumber spears, onions and fresh dill into two 1-pint Mason jars, leaving some room at the top. Add the peppercorns and coriander seeds. Fill the jar with enough brine to cover the vegetables while still leaving some space at the top.
Screw the lid on the jar until it's finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage. Place the jar in the water bath and cook for 2 to 3 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Once the pickles are cooked, remove the Mason jar from the water bath and let cool on the counter or in a room-temperature water bath. Place in the refrigerator and use as desired.
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