Sweet and Spicy Beer PicklesBy Tamre Mullins
- Recipe TypeSide Dish
- Prep Time20 minutes
- Yield4-6 half pint jars
These beer pickles made with pale ale have a sweet flavor with a spicy punch. They are the perfect addition to burgers or a charcuterie board.
- 3 lbs pickling cucumbers, washed, ends trimmed and sliced 1/8" thin on a mandolin or with a sharp knife
- 12 oz pale ale
- 1/4 cup water
- 1 cup white distilled vinegar
- 1/2 cup sugar
- 1Tbsp salt
- 1 Tbsp yellow or brown mustard seeds
- 1 Tbsp black peppercorns
- 1/2 tsp of red chili flakes (optional - omit or add more based on your taste)
- 2-3 crushed garlic cloves (optional)
- To make these beer pickles, in a medium saucepan combine pale ale, water, vinegar, sugar and salt.
- Place over medium-high heat and stir occasionally to dissolve sugar.
- Bring to a simmer and then turn off heat.
- In a clean, large glass jar (or a multiple smaller jars) distribute cucumber slices, mustard seeds, garlic and chili flakes.
- Pour the pickling liquid over the cucumbers and spices, making sure that they are completely covered.
- At this point, if you’re preserving the pickles, you’ll seal them using a canning water bath and process for ten minutes.
- Preserved pickles can be kept in a cool dark place for up to six months.
- Refrigerate after opening. If not, seal the jar or jars and let rest in the refrigerator for at least two days before eating.