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Old 11-20-2012, 02:46 PM   #1
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Dec 2007
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Over the last couple of days I've been reading a few very interesting Charcuterie blogs. One of them, Punk Domestics is an aggregate blog to other food blogs. Amongst the zillions of interesting recipes for everything from making your own liquor, to bacon making, to bacom liquor making, were a couple links to IPA Pickles.

Has anyone heard of this phenomenon?

This one is for Sea Hag Ipa.

Sea Hag Hopped Up Pickles (Spicy IPA Pickles)

2 Pounds Small Cucumbers
1 1/2 Cups Apple Cider Vinegar
1 Can Sea Hag IPA (or any good IPA)
2 Tablespoons Pickling Salt OR
3 Tablespoons Kosher Salt
8 Garlic Cloves, Peeled
4 Teaspoons Dill Seed
2 Teaspoons Black Peppercorns
1 Teaspoon Red Chili Flakes

Cut off the ends of cucumbers. This is important because there are enzymes in the ends that will soften the pickles . . . i.e. less crispy.

Cut the cucumbers into quarters, make sure they’re short enough to fit in quart mason jars without sticking up too high. Pack the cucumbers into 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. Be careful because it will boil over.

Using a ladle, pour the hot liquid over the cucumbers leaving about a 1/4 inch of headspace. Screw the lid tops on and allow the jars to cool on the countertop.

Shake the jars gently to mix the spices around. Put them in the fridge and allow the pickles to absorb all the wonderful spices.

After about a week open the jar, take a bite and be completely impressed with your awesome pickling skills!

PS . . . I use New England Brewery Sea Hag cuz it's a rockin' good beer that make seriously rockin' good pickles!

This one is for Sam Adam's Ipa.


Basically I used a regular, basic pickle recipe and added a bottle of beer to the brine once it was boiled. If you want to make it more like Brooklyn Brine’s, then add some caramelized onions & a bit of sliced up chili pepper to the cukes when you pack the jars. I didn’t do either of those things, mainly due to availability. I had onions, I just didn’t feel like caramelizing them, and I didn’t have any chili peppers around. I’m adding them into the recipe, you can do as you like.

Makes about 4 pints


8-10 small pickling cucumbers (about 3 pounds)
2 cups white vinegar, 5%
2 cups water
2 tablespoons pickling salt
4 sprigs fresh dill, 4 dill heads or 4 teaspoons dill seeds
1 teaspoon pickling spice (divided into fourths)
a little sprinkle of mustard seed per jar
half of a medium sized white onion, caramelized (done beforehand, allowed to cool & patted “dry”)
1 chili pepper, seeded & sliced
a dash of cumin seeds
2 medium cloves garlic, each cut in half
1 bottle Samuel Adams Latitude 48 IPA (or the IPA of your choice)


Cut a thin slice from the ends of each cucumber. This prevents a “mushy” pickle, as the ends of cucumbers contain an enzyme that makes them mushy. Place jars in canner to sterilize them and place lids in hot water to soften seal. Keep jars hot.
Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Turn off heat. Add the bottle of beer (you will end up with leftover brine, it’s almost certain).
Remove hot jars from canner. Divide the fresh dill or 1 tsp dill seeds, 1/4 teaspoon pickling spice, chili peppers, cumin seeds, onions and garlic among the jars (they should be still hot); pack in cucumbers.
Pour the hot beer brine mixture over cucumbers to within inch of rim (head space). Place lids, then bands, turning only to fingertip tight. Let sit in a cool dark place for 24 hours. Check seal. If not sealed, put the jar in the fridge and enjoy right away! If sealed, allow jars to sit for one week before opening for optimal flavor.

Anyone done this???

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Old 11-20-2012, 02:57 PM   #2
Aug 2012
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I'd skip the beer an dry hop the pickles.

The only thing worse than dumping beer is serving beer you should have dumped.

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Old 11-20-2012, 03:01 PM   #3
Jan 2011
Sierra, Nevada
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I was just going to say, why not skip the beer and add hops directly to the brine. Chinook perhaps? I wouldn't add strong flavors like garlic, chile, or cumin to this mix though since it may drown out the hop flavors.

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Old 11-20-2012, 03:08 PM   #4
Nov 2011
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Yum, that sounds delicious.

You guys see the SN article in BYO about dry hop aging a pig? I like where this is headed.

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Old 11-20-2012, 03:12 PM   #5
Aug 2012
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Originally Posted by TyTanium View Post
Yum, that sounds delicious.

You guys see the SN article in BYO about dry hop aging a pig? I like where this is headed.

What what what? I'm failing at google on this one. Link?
The only thing worse than dumping beer is serving beer you should have dumped.

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Old 11-21-2012, 05:02 PM   #6
Mar 2010
New Jersey
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DogFish and a company called Brooklyn Brine have done this on a production basis. Defanitly a "different" Flavor.

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Old 11-21-2012, 05:25 PM   #7
Dec 2009
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Sounds good. I was watching Anthony Bourdain's Mind of Chef the other night and they interviewed a chef in Denmark that used blanched hop vines in a salad. The segment was called Garbage in reference to things that people throw away. I just dumped my vines in the compost pile last month. I figured I could have used it as a garnish inside the jar. Out of curiousity I was wondering if people regularly ate hop vines:


Pickled Hop Shoots:

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Old 11-21-2012, 05:33 PM   #8
Feb 2011
Frederick, MD, MD
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I might have to give the pickle recipe a shot. It looks like a quick turnaround on something I'd like to keep on hand, for a quick snack. Thanks.

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Old 11-21-2012, 05:33 PM   #9
Dec 2009
Greenville, South Carolina
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Old 11-21-2012, 05:35 PM   #10
Apr 2011
Morgantown, WV
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Originally Posted by simmons View Post
DogFish and a company called Brooklyn Brine have done this on a production basis. Defanitly a "different" Flavor.
I had these a few weeks ago and I absolutely loved them! Couldn't really pick out any hop flavor, but good nonetheless.

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