Sunday, July 7, 2013
Cooking with Beer - Little Heaven Beer Pickles
This is a do-over of hopped up pickles I made with IPA before. Why? Because when I tasted Little Heaven by Two Roads Brewing I immediately thought that it would make awesome pickles. I was right.
They sat in my fridge pickling for 3 1/2 weeks before I took them to the brewery for a tasting. As luck would have it, all the big wigs were there including Head Brewer Phil Markowski and numerous brewery staffers. I was excited to have everyone taste the Little Heaven Pickles and they all did. The whole quart of pickles was consumed within minutes, even the pickled garlic and habanero.
Everyone agreed, Little Heaven Pickles are awesome pickles! You could go so far as to say they're a little heavenly!
Little Heaven Beer Pickles
2 Pounds Small Cucumbers
1 1/2 Cups Apple Cider Vinegar
12 Oz Little Heaven 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
4 Habanero Peppers
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 the jars 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! The longer they sit the better they will get.