beer pickles

Beer pickles are characterized by a delicious lively edge courtesy of the hops and malts in the beer. This recipe lists two pickling approaches - with acetic acid from vinegar and with lactic acid from naturally occurring lactobacillus as the souring agents. Each method yields 2 quart jars of pickles.

Beer Pickles (Two Ways)

lb fresh cucumbers, smaller sized, fresh from market, unwaxed, (recommend Kirby)

oz IPA or pale ale

water

vinegar, (apple cider

sugar

tbsp salt

tsp peppercorns

tsp yellow mustard seed

tsp black mustard seed

garlic, peeled, lightly smashed, quartered

tsp chili flakes

tsp pickling spice, (optional)

jalapeno

Fresno chile thinly sliced

beer (low ABV and not aggressively hopped)

dill

garlic, large, peeled, lightly smashed, quartered

Clean and dry the cucumbers. 

Combine the water, beer, vinegar, salt and sugar...

Combine the water, beer, vinegar, salt and sugar in a small pot and bring to simmer. Stir to dissolve sugar and salt and let cool down completely.

In sterilized mason jars arrange the cucumbers and...

In sterilized mason jars arrange the cucumbers and the sliced peppers, add the peppercorns, mustard seed, garlic, chili flakes and optional pickling spice.

Fill the jars with the cooled down pickling...

Fill the jars with the cooled down pickling brine and make sure the pickles are submerged, use pickle weights if you have them. Close the lids and store refrigerated. Turn jars upside down and back up every day. Pickles should be ready in about 7 days. 

Combine the water, beer and salt in a...

Combine the water, beer and salt in a small pot and bring to simmer. Stir to dissolve the salt and let cool down completely.

In sterilized mason jars arrange the cucumbers and the dill, add the garlic and the peppercorns.

Fill the jars with the cooled down pickling brine and make sure the pickles are completely submerged, use pickle weights if you have them. Close the lids and let sit in a cool spot to ferment for 5-7 days. Be sure the temperature does not exceed 75 F as this may encourage bacteria other than lactobacillus to grow even in the presence of the beer. 

Taste in a few days - they should...

Taste in a few days - they should have a very mild sour taste followed by a flavorful sweetness. If you want deeper taste, let ferment for another day or so. After that store refrigerated and consume relatively fast.

Spicy Beer Pickles

½ cups session IPA

apple cider vinegar

white sugar

salt

black peppercorns

red pepper flakes

Kirby

In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.

Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.

Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.

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Beer Pickles (Two Ways)

Spicy Beer Pickles

Top 2 beer pickles recipes from across the web

The most viewed beer pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer Pickles (Two Ways)

Spicy Beer Pickles

The most viewed beer pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine