Beer pickles

26 May, 2020

Beer 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)