Friday, July 24, 2020
Spicy IPA Pickles
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
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
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.