Spicy Beer Pickles Recipes

SPICY BEER PICKLES

Steps:

• In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.
• Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.
• Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.

SWEET AND SPICY BEER PICKLES

Steps:

• To make these beer pickles, in a medium saucepan combine pale ale, water, vinegar, sugar and salt. Place over medium-high heat and stir occasionally to dissolve sugar. Bring to a simmer and then turn off heat. In a clean, large glass jar (or a multiple smaller jars) distribute cucumber slices, mustard seeds, garlic and chili flakes. Pour the pickling liquid over the cucumbers and spices, making sure that they are completely covered. At this point, if you're preserving the pickles, you'll seal them using a canning water bath and process for ten minutes. Preserved pickles can be kept in a cool dark place for up to six months. Refrigerate after opening. If not, seal the jar or jars and let rest in the refrigerator for at least two days before eating.

SPICY PICKLES

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

SWEET BEER PICKLES

Steps:

• Thoroughly scrub cucumbers; do not peel. Cut ends from cucumbers and discard. Slice cucumbers thinly, making 4 quarts. In a large non-reacative container (Such as ceramic, glass, stainless steel - not aluminum), combine cucumber, onion, peppers, salt and ice cubes. Let stand at room temperature for 3 hours. Drain. Lightly rinse to remove excess salt and throughly drain again.
• In a large stainless steel or enamel kettle, bring the combined vinegar sugar, mustard seed, celery seed, and turmeric to a boil over medium heat. Add cucumber mixture and return to a boil. Stir in beer and remove from heat. Ladle into hot sterilized jars, leaving about 1/2-inch headspace. Seal with 2-piece lids.

BEER BATTER PICKLES WITH SPICY RANCH DRESSING

Steps:

• Pat pickles dry with paper towels.
• Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
• Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
• Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles,in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
• SPICY RANCH DIPPING SAUCE:.
• Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.

SPICY DILL PICKLES

Steps:

• Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
• Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
• Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
• Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.