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.
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!
SO YOU’RE READY? Let’s do this.
Beer Pickles Recipe
12 oz of beer (a pale ale or lager works best)
1 cup white distilled vinegar
1 cup sugar
1 tablespoon salt
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