Cooking with Beer - Sea Hag Hopped Up Pickles

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!

Print Recipe

Cooking with Beer - Spicy Guinness Mustard

Spicy Guinness Mustard

1  12-oz. Bottle Guinness Extra Stout
1 1⁄2 Cups Brown Mustard Seeds (10 oz.)
1 Cup Red Wine Vinegar
1 Tbsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
1⁄4 Tsp.  Ground  Cinnamon
1⁄4  Tsp.  Ground  Cloves
1⁄4  Tsp.  Ground  Nutmeg
1⁄4  Tsp.  Ground  Allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.  I don't have a food processor so I used my blender.  

Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

MAKES 3 1⁄2 CUPS