I would like to make this recipe for dill pickle chips from the America’s Test Kitchen book “Foolproof preserving and canning”. The instructions recommend maintaining them in a hot water bath between 180 and 185 for 30 minutes instead of boiling for 10 minutes. I consider America’s Test Kitchen and researched resource.
Do you think I could use my sous vide to maintain these temperatures instead of the stove?
by june1st1998
2 Comments
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Yup! That seems to me the easiest way to do it. I haven’t done pickles this way, but I have a sous vide and have been wanting to try.