Ingredient, Recipe, Vegetarian
Soak:
1 gallon cold water
2 cups plus 2 tablespoons (300g) Diamond kosher salt
2-3 pounds cucumbers (kirby / persian)
Brine:
1.5 cups apple cider or distilled white vinegar (5%)
1 tablespoon sugar
2 Tablespoons (20 grams) Diamond kosher salt
3/8 teaspoon Pickle Crisp granules (a.k.a. calcium chloride, optional)
1.5 cups cold water
Seasonings:
1 teaspoon mustard seeds
1 teaspoon coriander seeds
.75 teaspoon dill seeds
6 garlic cloves, smashed
1 teaspoon red pepper flakes
1 tablespoon black peppercorns
12 sprigs dill
Pre-heat sous vide to 140F if canning.
Mix soak ingredients together in a large bowl. Cut blossom end off of cucumbers and place in soak solution for 20 minutes.
Combine brine ingredients except water in a pan and heat until salt and sugar are dissolved and bubbles being to appear
Remove from heat and add cold water to cool it down. Target temp is under 140F - let cool if needed.
Divide seasonings evenly between containers.
Place cucumbers in containers.
Pour brine over cucumbers, leaving 1/2" head space if canning
Either place in refrigerator, or process in sous vide for 2.5 hours
1st batch was too salty. Lowered salt in brine from 36g to 20g.
Survey of dill pickle recipes:
Per 3-3.5 cups of brine:
1.5 cups 5% vinegar to 1.5-2 cups water
0 - 4 tablespoons sugar
4 teaspoons to 3.5 tablespoons Kosher Salt
0-10 cloves garlic
0-12 springs fresh dill
4 peppercorns - 1 tablespoon peppercorns
0-1 teaspoon red pepper flakes (or 2 arbol chiles)
0-4 teaspoons dill seed
0-6 teaspoon yellow mustard seeds
0-1 teaspoon coriander seeds
Soak came from a serious eats recipe for Milwaukee dill pickles