Jan 11 2016
I first tasted these pickles at J Maries, a good restaurant here in town. I loved them and found a recipe to make some. I made a quart and didn’t like them, way too sour and not like the ones at J Maries. The recipe had a half cup apple cider vinegar with the beer.
I found a recipe for half sour pickles that only had salt and water to ferment so I wanted to try it with the IPA beer. I used English cucumbers since they come in plastic wrap with no wax on them. I used a quart Fido jar to put them in, they have a clamp lid and gasket that is supposed to let the gas out but no air in.
I mixed a Shiner IPA beer with a tablespoon of salt and stirred until dissolved. I added about a teaspoon of coriander seeds, four pepper corn blend, and dried garlic to the jar. I cut the cuckes up to a length so I could leave room for my ceramic weights and liquid to cover. I then cut them into fourths. I laid the jar on its side and stuffed in as many spears as I could. I slid in a bay leaf then poured in the beer and salt mix; then added the weights to keep the cukes under the liquid.
These will set on the counter for 3 days and then in the fridge. I will probably let them in the fridge about a week before trying them. I will update how I like them.
Smokin Don
