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.
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.
