3rd IPA pickles

3rd recipe for IPA Brined Pickles


Enough for a quart




½ bottle, 1 cup, IPA beer, I used Deschutes Mirror Pond

1 cup water, use filtered or bottled if you can

1/3 cup apple cider vinegar

1 tablespoon kosher salt

2 to 3 garlic cloves smashed or a teaspoon of dried flakes

A few shakes of dill weed

1 bay leaf

Red pepper flakes to taste, I just used a pinch


2 English cucumbers cut as you wish; I did spears cut long enough for the jar


Place all except the cukes in a pan and boil a few minutes stirring to dissolve the salt. Cool to room temperature.


Pack the cucumbers in the jar tightly. I lay the jar on the side to make it easier. I had some slack space so I sliced some sweet onion and filled the voids. Pour the cooled brine over the cucumbers and add some water if needed to cover. I have ceramic weights I use on top to keep the pickles under the brine and like to have ½ inch of brine above the weights.


Let set at room temp for 2 to 3 days and then place in the fridge. I like to leave them set in the fridge a few days before eating. They should last up to a month in the fridge.


Note: I use a Fido fermenting jar to do mine. If you use a regular ball jar put the lid on tight but be sure and loosen every day to relieve any pressure.