Ingredients:
4 English Cucumbers, sliced or cut into spears
5 cloves of garlic, minced, per quart jar
1 t. whole peppercorns, per quart jar
2 t. dill seed, per quart jar
1 t. crushed red pepper flakes, per quart jar
1/2 t. Calcium Chloride (aka Pickle Crisp), per quart jar
For Brine:
1 bottle IPA beer, for each 2 jars
3/4 c. distilled vinegar, for each 2 jars - Add extra for slices
3/4 c. apple cider vinegar, for each 2 jars - Add extra for slices
3 T. Kosher salt, for each 2 jars
Directions:
- Add pickle slices/spears to jars snugly.
- Add garlic, peppercorns, dill seed, crushed red pepper, Pickle Crisp to each jar.
- To prepare brine, add IPA, distilled vinegar, apple cider vinegar, and salt to a large pot.
- Bring to a boil. Be careful not to boil over.
- Once mixture boils, turn off heat.
- Ladle into jars.
- Securely place lids on jars.
- Shake jars to distribute seasonings.
- Let jars cool on counter for an hour.
- Refrigerate for a week to allow flavors to blend.