(Spicy IPA Pickles)
2 Pounds Small Cucumbers
1 1/2 Cups Apple Cider Vinegar
1 Can Sea Hag IPA (or any good IPA)
2 Tablespoons Pickling Salt OR
3 Tablespoons Kosher Salt
8 Garlic Cloves, Peeled
4 Teaspoons Dill Seed
2 Teaspoons Black Peppercorns
1 Teaspoon Red Chili Flakes
Cut off the ends of cucumbers. This is important because there are enzymes in the ends that will soften the pickles . . . i.e. less crispy.
Split the rest of the ingredients between the two jars.
Combine the vinegar, beer, and salt together in a saucepan, heat until just boiled. Be careful because it will boil over.
Using a ladle, pour the hot liquid over the cucumbers leaving about a 1/4 inch of headspace.
Screw the lid tops on and allow the jars to cool on the countertop.
After about a week open the jar, take a bite and be completely impressed with your awesome pickling skills!
PS . . . I use New England Brewery Sea Hag cuz it's a rockin' good beer that make seriously rockin' good pickles!