Beer pickles
26 May, 2020Beer pickles. From some beer cookbook I got for christmas.
- 12 oz session ipa.
- 1 cup apple cide vinegar
- 1/4 cup sugar
- 2 table spoons salt.
- 1 tablespoon black peppercorns
- 2 teaspons red chili pepppers.
- 1 lb of cucumbers. Cutto chips or spears. Persian cocktails so far.
- 4-5 “sprigs of dill”
Throw everythign but the cucumber and dill into pan. Simmer at boil for 3 minutes. Cool. Dump in air tight container filled with cucumbers and dill. Leave 24 hours in fridge.
Update 2025 These habenero pickles were very popular.
- 1 cup beer (light or medium-bodied)
- 1 cup distilled white vinegar
- 1 tbsp sugar (optional, balances the beer’s bitterness) *1 tbsp salt (non-iodized)
heat till disolved by not boiling?
- 10-12 small cucumbers (preferably pickling cucumbers or Persian cucumbers, 3-4 inches long)
- 3-4 fresh habanero peppers, left whole or sliced for more spice infusion
- 2 cloves garlic, whole
- 1/2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 1/2 tsp dill seeds
I didn’t have mustard seeds or dill seeds so I did corriander, dill weed and celery salt (proportions unknown)