1 1/4 cup Stone Enjoy By IPA
3/4 cup cider vinegar
2 tbsp of kosher flaked salt
1 ½ English cucumbers
3-5 garlic cloves, depending on size
4 stems of dill (usually comes in .66 oz packages)
Optional: red pepper flakes or extra garlic
- There’s a big debate over what is better – spears or slices. I prefer whole pickles but that won’t fit in these little mason jars. Therefore, slice the cucumbers however you like them. First, cut the ends off and cut them in half width-wise. This should be the perfect size for the jar. Then, either cut them up into slices or for spears, cut the half of cucumber in half again, lengthwise, and then lengthwise again until spears are made.
- In a bowl or large measuring cup, mix 1 1/2 cups of Enjoy By IPA, 3/4 cup of cider vinegar, and 2 tbsp of salt until all of the salt is dissolved.
- When you pour in the salt, the liquid is going to fizz up. Don’t be alarmed but make sure your bowl or cup has high enough sides to accommodate.
- Before stuffing the mason jars, boil them so they become sterile. Then, take the garlic cloves and using a knife, smash them.
- Throw one or two in each mason jar along with one to two stems of dill – depending on how much dill you can handle (obviously I opted for two).
- After the ‘taste enhancers’ are in, fill the jar with as many cucumber spears or slices as you can and then pour the pickling juice on top.
- You can even add some extra stuff like red pepper flakes.
- When complete, they’re fine to eat right away but I’d wait at least a few days to let them marinate. These Stone Cold IPA Pickles should last a few weeks in the refrigerator so there’s no rush to chow them down. If two jars is a little too much pickle is your life, the Stone Cold IPA Pickles make great gifts!