Sunday, July 28, 2013

Snappy Beer Pickles

Pickles & Beer. Need I say more? These pickles pack a snap, and a punch. They are the perfect snack food when you are craving that deli pickle crunch, and über simple to make.

Snappy Beer Pickles

3 pounds  Pickling Cucumber
1  12oz  Beer  (Your favorite)
1/4 cup  Water
2 cups  Apple Cider Vinegar
1 cup  Sugar
1 tablespoon  Salt
1 tablespoon  Black Peppercorns
1 tablespoon  Mustard Seeds
2 cloves  Garlic  (Smashed)
1/4 teaspoon  Chili Flakes  (More if you like it hot!) 

1. In medium saucepan combine beer, water, vinegar, sugar, and salt. Over medium high heat, stirring occasionally, dissolve sugar and bring to a simmer. Then shut off heat.

2. Meanwhile, prep cucumbers. Slice into spears or chips. In a large jar or several smaller jars distribute peppercorns, mustard seeds, garlic, and chili flakes evenly. Then pack in the cucumbers (the more you squeeze into a jar the less likely they are to float). Then pour pickling liquid over cucumbers and spices, covering completely.

3. Seal jars, let cool, and store in refrigerator. After 2 days they are ready to eat!

If you would like to store them in the pantry fallow these instructions from Ball ( Step by Step Water Bath Canning )



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