Sous vide cucumber pickles

from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet.

Baby Cucumbers, Morro white wine vinegar, filtered water, sgar, Olsson’s sea salt, black peppercorns, caraway seeds.

I omitted the NovoShape® PME enzyme. (I didn’t have any, or know where to get it, or what it was until I looked it up). Apparently “a preparation of a just one enzyme: pectin (methyl) esterase (sometimes abbreviated to PME). The enzyme strips methyl (-CH3) groups from methoxyl pectin. This allows divalent ions (such as Ca2+) to form cross-links between the pectin molecules, causing them to form a gel. The process can be used to thicken fruit purées without boiling them, and to stiffen fruit pieces used in yoghurts and desserts, reducing wastage and improving the quality and ‘mouthfeel’ of the product.”

Or https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3888753/

The mixture was boiled then cooled, before placing in sous vide bags with the cucumber and dill.

Just about all the pickle recipes I found called for the cucumbers to be julienned or sliced including this one, so I did half that way, and half whole.