Thursday, July 25, 2013

Spicy Sweet And Sour Brown Ale Pickles


My hopped up IPA pickles were a big hit (see recipe).  That left me wanting experiment with a different style of pickle utilizing a different style of beer.  

I thought that a brown ale would go will in a sweet and sour pickle recipe because if the mild sweetness of the beer.  And, of course, I had to throw hot peppers into the mix.  Why not, right?

These pickles are gently sweet and a little tart with just the right bite of spicy goodness.  

I did good!

I used Six Point Brownstone Ale, but you can use any brown ale you like.  

Spicy Sweet And Sour Brown Ale Pickles
Refrigerator Pickles

Makes 4 Quarts 

20-24 Small Pickling Cucumbers
1 Small Onion, Sliced Thin
2 Stalks Celery, Cut In Half
4 Hot Peppers, Halved
4 Cups Raw Sugar
1/2 Cup Pickling Salt
1 Quart Vinegar
1 16-ounce Can Sixpoint Brownstone Ale

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. 

Cut the cucumbers into quarters, make sure they’re short enough to fit in quart mason jars without sticking up too high.  Pack the cucumbers into the jars.  (Note: I used a half gallon canning jar with swing top and gasket)

Add 2-3 onion slices, half a celery stalk and one hot pepper to each jar.

In a large saucepan, dissolve sugar and salt in vinegar and beer.  Bring to just boiling.  Be careful the syrup doesn't 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.

Put the jars in the fridge and allow the pickles to absorb all the wonderful spices.

After about a week open the jar, take a bite and be completely impressed with your awesome pickling skills! The longer they sit the better they will get. 


4 comments:

  1. Hey Cher,
    what kind of hot pepper did you use? Did you take the seeds out?
    Mrs Doubletrouble

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  2. I used a whole habanero that was dried from last years garden. You could use any hot pepper you like, leave it whole or intact, seeded or not. Depends on the level of spice you like. The whole dried pepper added a nice bite but wasn't overpowering.

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  3. HI Cher, me again. Could I use Guinness stout? I'd rather use what I have on hand instead of buying more stuff. The stout is bitter not sweet, so maybe I need to find some other recipe for pickles. any suggestions?
    Mrs. Doubletrouble

    ReplyDelete
  4. I think Guinness would work out okay. It's not an overly bitter stout. It should be interesting. It's really hard to go wrong with pickles, in my experience. Let me know how they come out!

    ReplyDelete