Recipe: Spicy Beer Pickles
Pickles are a contentious food - you either love 'em or hate 'em. Here at the Brooklyn Brew Shop we're very much in love, and since (who'd of guessed it) we also love beer, it was only natural to find a way to combine the two.
The bad boys pictured at right were made with pale ale, but since people are willing to use Kool-Aid to make pickles, we're pretty sure that any kind of beer will work.
What You Need
- about 3 lbs pickling cucumbers, ends trimmed and sliced lenthwise into quarters
- 1-12 oz bottle of beer
- 1/4 cup water
- 2 cups vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 tablespoon peppercorns
- 1 tablespoon mustard seeds
- 2 cloves garlic, smashed
- 1/2 teaspoon chili flakes
What You Do
- 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.
- Seal jar or jars and let rest in the refridgerator for at least two days before eating.