Vegan Food Nerd

Spicy Beer Brined Pickles and Garlic Dill Pickles

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Pickles Pickles Pickles! This is a super fun canning project, because it’s quite easy and you can adapt your spices and flavourings to suit your tastes. We experimented with a bunch of different brines and flavourings and I am going to share our Spicy Beer Brined Pickle recipe with you. Scroll down for Garlic Dill Pickles!

Now, keep in mind, that pickle recipes can be a bit difficult to measure out. We bought one small basket of pickling cucumbers and it ended up making over 6 litres in total of jarred pickles. (Not completely sure on the weight, maybe 6-8 lbs?). We started with a small pot of brine, and then made more brine as we kept cutting up the cucumbers and filling jars. The brine is really easy to make, and comes to a boil quickly, so feel free to start with the recipe here (especially if you don’t have a lot of cucumbers) and then make more as you need it to minimize waste.

Notes:

  • We processed our jars for a longer shelf life. This does make the cucumbers a bit softer.
  • Please be aware of proper canning techniques before attempting this recipe. We used a water bath canner, small pot to keep lids/seals warm, a metal ladle, canning tongs, canning funnel, etc. You will need to sterilize your jars prior to filling.
  • Feel free to experiment slightly with the amount of spice, garlic, and dill. In some jars I added double the garlic, while in others I increased or decreased the dill and pickling spice.
  • You can make your own pickling spice by the way – but it was really cheap at the Bulk Barn so I used the premixed kind for both these pickles and the pickled jalapeno recipe I had shared in a previous post.
  • You can also use more beer and reduce it on the stove to get it down to two cups for a stronger beer flavour. If you do not do this the beer flavour is quite subtle.

Ingredients

2 cups beer
2 cups vinegar (white distilled)
1 tbsp pickling salt
pinch of sugar
pickling cucumbers, washed and scrubbed (at least 3 lbs, if using more double or triple brine recipe as needed)
1/2 tbsp pickling spice (if using medium jars – 500 ml)
1 clove of garlic per jar – cut into chunks, slices, or diced
a few sprigs of fresh dill heads per jar (optional)
1 small hot cherry pepper – cut into chunks, slices, or diced

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1) In a medium saucepan combine beer, vinegar, pickling salt and sugar. Bring to a boil, stirring to dissolve salt and sugar.

2) Prepare cucumbers by cutting off the blossom end and then cutting into slices, quarters or rounds. We preferred quarters, but also tested a few other shapes in some of our other brines.

3) In sterilized jars, add 1/2 tbsp of pickling spice, garlic and hot peppers to each. Add dill heads if using.

4) Pack pickles in as tightly as possible, trimming if necessary to fit the size of the jar.

5) Pour super hot brine into jars, and seal.

6) Repeat until you have no cucumbers left. Process jars in a hot water bath for 10 minutes. Remove and place on a kitchen towel or newspaper in a draft free location for at least 24 hours. Check to make sure seals have popped.

Wait 1 week minimum before tasting.


Garlic Dill Pickle Recipe

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Similar to the recipe above, you may need to make more brine depending on how many pickles you have to make.

Ingredients

2 cups water
1 cup white vinegar
1 cup apple cider vinegar
1 tbsp pickling salt
pickling cucumbers, washed and scrubbed (at least 3 lbs, if using more double or triple brine recipe)
1-2 cloves of garlic per jar (sliced, diced or in chunks)
1 tbsp of pickling spice per 1 L jar
1/2 tsp dill seed per 1 L jar
4-6 fresh dill heads per 1 L jar

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1) In a medium saucepan combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve salt.

2) Prepare cucumbers by cutting off the blossom end and then cutting into slices, quarters or rounds. We preferred quarters, but tried a few other shapes with this brine.

3) In sterilized jars, add pickling spice, garlic, dill spice and fresh dill heads to each per the amounts suggested above.

4) Pack pickles in as tightly as possible, trimming if necessary to fit the size of the jar. You may end up with a few of your quarters cut in half but they will still taste great.

5) Pour super hot brine into jars, and seal.

6) Repeat until you have no cucumbers left. Process jars in a hot water bath for 10 minutes. Remove and place on a kitchen towel or newspaper in a draft free location for at least 24 hours. Check to make sure seals have popped.

Wait 1 week minimum before tasting.

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you can also make some smaller jars as they make great gifts. just adjust your spices as needed.

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try adding some dried hot chillies for a spicy version!

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