Needed something a little extra to bring to the Vermont Beer Advocate Meetup this weekend. This is quick and only takes about a half hour to bang out. I didn’t process the jars since they’re going to get eaten this weekend, but add that step if you plan on making these shelf stable. Check it out:
Ingredients
- 2 packages mini cukes
- 1 1/2 cups apple cider vinegar
- 1 bottle of beer (you can pretty much use anything here but unless you want it to look weird I’d keep it on the lighter side. I used Saranac White IPA)
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
Necessary Equipment
- 2 quart mason jars
Procedure
- Cut off the ends of pickles and then into quarters, make sure they’re short enough to fit in the mason jars without sticking up too high
- Shove the pickles in the jars
- Split the rest of the ingredients between the two jars
- Combine the vinegar, beer, and salt together in a saucepan, heat until just boiled (it’s going to boil over due to the carbonation if you aren’t careful here)
- Transfer the mixture to something with an easy to pour spout
- Pour the hot liquid over the pickles leaving about a 1/4 inch of headspace
- Screw the lid tops on
- Let the jars cool to room temp
- Shake ‘em up to mix the seasoning around
- Stick ‘em in the fridge for a few days
- Enjoy the deliciousness
Recipe was adapted from here. I basically replaced the water with beer.
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