Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Pickling & Canning => Topic started by: Smokin Don on March 16, 2016, 01:27:48 PM
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Mar 16 2016
Sometimes the 3rd try is a charm. My first 2 tries they came out too sour for me. I was trying to duplicate some that are on the menu at J Maries; a local restaurant. His was mildly sour and a mild IPA beer taste.
I reread my posts on the first two tries and thought I had just cut back on the vinegar for the second so I cut it some more this time and cut the beer some too. After I had them made I reread my first two attempts and realized I had left the vinegar out of my 2nd try altogether. I figured this batch would be too sour too.
After just two days setting at room temp I just tasted them and I thought they were just right. I will put them in the fridge now and let set a few days.
(http://i1039.photobucket.com/albums/a474/deains/Fermenting/_3146807_zpsetrz1ume.jpg)
Smokin Don
Recipe:
3rd recipe for IPA Brined Pickles
Enough for a quart
Ingredients:
½ bottle, 1 cup, IPA beer, I used Deschutes Mirror Pond
1 cup water, use filtered or bottled if you can
1/3 cup apple cider vinegar
1 tablespoon kosher salt
2 to 3 garlic cloves smashed or a teaspoon of dried flakes
A few shakes of dill weed
1 bay leaf
Red pepper flakes to taste, I just used a pinch
2 English cucumbers cut as you wish; I did spears cut long enough for the jar
Place all except the cukes in a pan and boil a few minutes stirring to dissolve the salt. Cool to room temperature.
Pack the cucumbers in the jar tightly. I lay the jar on the side to make it easier. I had some slack space so I sliced some sweet onion and filled the voids. Pour the cooled brine over the cucumbers and add some water if needed to cover. I have ceramic weights I use on top to keep the pickles under the brine and like to have ½ inch of brine above the weights.
Let set at room temp for 2 to 3 days and then place in the fridge. I like to leave them set in the fridge a few days before eating. They should last up to a month in the fridge.
Note: I use a Fido fermenting jar to do mine. If you use a regular ball jar put the lid on tight but be sure and loosen every day to relieve any pressure.
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Thanks for keeping at this and sharing.
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WTG Don..copying this one for sure..thanks for refining your recipe for us. .☆´¯`•.¸¸. ི♥ྀ.
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My official taste tester, daughter in law, ate two tonight and said they were good! Don
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Never had beer brined pickles so I would like a taste. :)
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Would love to try one Don!
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Would love to try one Don!
Me too... bookmarked!
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Would love to try one Don!
Me too... bookmarked!
Ditto!
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Nice and easy, thanks Don!
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Bookmarked...........Thanks
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Hate to be a stick in the mud, but Mirror Pond is a pale ale. Deschutes Inversion is their IPA. I am looking at a cold !/3 of a bottle right now
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Hope your bringing a few jars of those to the gathering in June Don.. Would love to try some!
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Hate to be a stick in the mud, but Mirror Pond is a pale ale. Deschutes Inversion is their IPA. I am looking at a cold !/3 of a bottle right now
Thanks CB for pointing that out. I guess I knew there was a difference but never thought about it. I looked it up and there are English and American Pale Ales and India Pale Ales. It says the IPA's are 2 or 3 notches up on all the flavors. Don
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Hate to be a stick in the mud, but Mirror Pond is a pale ale. Deschutes Inversion is their IPA. I am looking at a cold !/3 of a bottle right now
Given that the recipes has a good quantity of vinegar, garlic and other seasoning -I can't see that it matters at all. Heck - PBR, Coors Light, or Genessee or any IPA, Lager, or Malt Liquor would all taste about the same if you add all of the other ingredients in the recipe.....