Once the cook time has elapsed, carefully remove the jars from the sous vide bath and rest them at room temperature overnight. The lids should have become vacuum-sealed to the jar. Store these jars in a cool dark place for ups to 6 months. If any jars did not seal, don't worry! You may store these pickles in the refrigerator. They will still be delicious, but are NOT safe to store in the pantry.
Recipe adapted from www.ChefSteps.com
Need an Immersion Circulator - Get yours here > https://bit.ly/SVCirculators
Like this recipe and want to be notified when we release our next one? Sign up for our newsletter here > http://bit.ly/PSCNewsletters