23 Apr

Beer Pickles

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A few weeks ago, I got the itch to start canning again. A few sweeps through Pinterest and I found this recipe from Brooklyn Brewing Shop. Beer Pickles. The recipe seemed simple enough and I was obsessed. If you’ve never canned before, it’s really easy. Check out Ball’s How to Can – Canning Guide and I use Food In Jars as a reference constantly now that I have the basics down.

In the original recipe, they cut the cucumbers in spears and used a large quart jar. In the spirit of making this with my own unique spin, I used half pint jars and a mandolin to slice my cucumbers into perfect little rounds. The original recipe also calls for 1 12 oz bottle of beer. That’s it. I hate it when recipes do that. Give me a guide! Tell me what beer works great and which beers don’t! Throw me a bone. Here’s where I could wax poetic about using a locally brewed beer, yadda yadda yadda…..but I won’t. Because I didn’t. For this specific recipe, I used Sierra Nevada Torpedo Extra IPA. Why? Namely because I had my 2 1/2 year old with me grocery shopping and my local breweries I typically use for recipes don’t sell in supermarkets.

Look at those cute little cucumbers. I bought extras and used them in a tossed salad.


I don’t know what it is about pickle rounds over spears, but these are going to taste so good with burgers or on a charcuterie board.

Cucumber Slices

I went with the combo of pickling spices in the standard recipe, however use any combo of mustard seeds, peppercorns, and chili flakes.


Filled up and ready to seal!

Filled Jar

SO YOU’RE READY? Let’s do this.

Finished Jars

Beer Pickles Recipe


3 lbs pickling cucumbers, ends trimmed and sliced lengthwise into quarters or sliced thin on a mandolin
12 oz of beer (a pale ale or lager works best)
1/4 cup water
1 cup white distilled vinegar
1 cup sugar
1 tablespoon salt
1 tablespoon yellow mustard seeds
1 tablespoon black peppercorns
1/2 teaspoon of red chili flakes
2-3 crushed garlic cloves
How To
In a medium saucepan combine beer, water, vinegar, sugar, and salt. Place over medium-high heat and stir occasionally to dissolve sugar. Bring to a simmer and then turn off heat.
In a clean large glass jar (or a multiple smaller jars) distribute pickles, mustard seeds, garlic, and chili flakes. Pour the pickling liquid over the cucumbers and spices, making sure that they are completely covered. At this point, if you’re preserving the pickles, you’ll seal them using a canning water bath and process for 10 minutes. If not, seal jar or jars and let rest in the refrigerator for at least two days before eating.
I know that later this summer there will be a canning demonstration class in Indianapolis to make these pickles!


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