Has anyone tried making any kind of beer fermented pickles?
Here's the recipe I borrowed and tweaked some:
Makes 3 quarts of pickles
15 small cucumbers (about 5"-6")
6 cloves peeled crushed garlic
9 peeled pearl onions
Fresh dill (I used a small bundle from the grocery store)
1.5 cups white vinegar
4.5 cups IPA (I used Peticolas Velvet Hammer)
6 tbsp kosher salt (no iodine or anti caking agent)
Hot peppers to taste (I used habaneros)
Wash and scrub the cucumbers and then cut 1/16" off the flower end (non-stem side).
Cover quart sized mason jars (without lids) in water and boil for 10 minutes. I did the lids separately in near boiling water.
Combine beer, vinegar, and salt over low heat to dissolve salt.
Stack 5 cucumbers, 2 crushed garlic cloves, 3 pearl onions, 1/3 of the dill, and any other spices, vegetables, etc. you want, into each jar. Helps if the jar is horizontal. Stand upright and fill each jar with 1/3 of the beer brine solution.
Secure lid and let sit at room temperature. I haven't determined what is the best time to leave it like this is. I've seen some recipes say 2 weeks, and some say 6 months.
I'm also wondering how light affects the flavor since the IPA is prone to skunking. Mine is currently in a dark cupboard.
I also added some Amarillo hop pellets in one jar to see what happens.
Let me know how your's turns out!
Here's the recipe I borrowed and tweaked some:
Makes 3 quarts of pickles
15 small cucumbers (about 5"-6")
6 cloves peeled crushed garlic
9 peeled pearl onions
Fresh dill (I used a small bundle from the grocery store)
1.5 cups white vinegar
4.5 cups IPA (I used Peticolas Velvet Hammer)
6 tbsp kosher salt (no iodine or anti caking agent)
Hot peppers to taste (I used habaneros)
Wash and scrub the cucumbers and then cut 1/16" off the flower end (non-stem side).
Cover quart sized mason jars (without lids) in water and boil for 10 minutes. I did the lids separately in near boiling water.
Combine beer, vinegar, and salt over low heat to dissolve salt.
Stack 5 cucumbers, 2 crushed garlic cloves, 3 pearl onions, 1/3 of the dill, and any other spices, vegetables, etc. you want, into each jar. Helps if the jar is horizontal. Stand upright and fill each jar with 1/3 of the beer brine solution.
Secure lid and let sit at room temperature. I haven't determined what is the best time to leave it like this is. I've seen some recipes say 2 weeks, and some say 6 months.
I'm also wondering how light affects the flavor since the IPA is prone to skunking. Mine is currently in a dark cupboard.
I also added some Amarillo hop pellets in one jar to see what happens.
Let me know how your's turns out!
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