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.
This one is for Sam Adam's Ipa.
Anyone done this???
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.
MARILLA’S HOP-PICKLES MADE WITH IPA
Makes about 4 pints
Ingredients:
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)
Directions:
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 ½ 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???