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You'll need 4 x 500 ml Mason jars.

To each clean empty jar add:

¼ tsp smoked paprika
½ tsp crushed dried chilies
1 tsp mustard seeds
1 tsp peppercorns
1 tsp coarse sea salt
Sprig of fresh dill
1 or 2 cloves garlic

Fill Mason jars to within ¾” from top with pickling cukes, onions, carrots, beans etc. Don’t be shy, pack ‘em in there.

Brine
- 2 ¼ cups citrusy IPA or APA
- 2 ¼ cups white vinegar
- 1/4 c white sugar


Mix brine ingredients together in a non-reactive pot and bring to a boil. Boil for 3 minutes. Be careful of boil-overs as this WILL foam. Immediately fill jars to cover the vegetables, leave at least ¼” head head space. Seal, turn upside down and shake to mix dry ingredients, allow to cool overnight. Refrigerate the following day. Ready to eat after three days, better after a week. Good for up to four weeks refrigerated. (I've kept some of these at room temp for a year with no swelling of the mason lids, just sayin')

For ‘canned’ pickles, process for 10 minutes in canning bath immediately after filling – these should be stable for months stored ambient.

These sound awesome!! I may just have to find a good deal on some cukes!

I may try this with green beans as well.

LeafMan66_67 wrote:I may try this with green beans as well.

I did up 10 lbs the other night, tried one today. Spicy! If you can't take the heat cut back on the chilies! Oh and, I added 1/4 tsp CaCl (aka pickle crisp) per bottle to see if that helps with crunch factor.

The break down went like this:

10 lbs pickling cukes
2 growlers IPA
2 growlers white vinegar ( )
12 x 1 L mason jars

Volumes worked out about perfect

Definitely need to make these.

I'm tempted to try to make these for the June event. Belma Dill pickles...

Hey Nash, did the pickle crisp make em any crispier?

Yes it did

its pickle time!!! gonna check out the dartmouth market sat., see if theyve got a couple lb of cukes

Hmm, I have a cucumber saison that tastes just like gurkens/pickles. Maybe I should make gurken saison gurkens?

This recipe is a winner. I pickled mine Sunday night and waited until last night to try them out.

My first impression was WOW spicy! But only the first bite. They went well with the brats on a bun that my wife and I had for dinner last night.

I imagine they would be incredible on a nice juicy burger as well.

My only problem now is that my wife wants me to go out and buy some 1L mason jars to make a second, larger batch. Not so much a problem really...

I used Uncle Leo's IPA, as I had a bottle on hand.

What would others recommend (locally sourced IPA from Micro, NSLC, etc.) for a more citrusy IPA? Would Garrison's Imperial be a little too much?

Fathom!

That's right.

LeafMan66_67 wrote:Fathom!

I wonder how these would turn out if you used an American Red? I may have to try when I brew my Stone clone next. I've been meaning to make these for a while.

I had a feeling that would be the answer. Maybe I'll have to pick up a couple growlers this weekend. Thanks fellas!

Red Racer would be great as well I would think, ton of pine and citrus flavours

I created the recipe from scratch so, ummmm yeah I tailored it with Fathom, of course, it's free to me. I also used Red Duster APA, that was great as well. They'll be good with almost any modern West Coast-style APA or IPA I'd say.

Ms Luxmore is bringing 'em to the Ontarians! Along with my beer burger recipe

http://crystalluxmore.com/blog/2014/8/1 ... er-burgers" onclick="window.open(this.href);return false;

That's right.

Got all my ingredients in a row except pickle crisp, CT, superstore and sobeys all didn't have any. They still reasonably solid without that? The other dills I made were fine without.

Making these tnt

Where are you? HH carries it usually as well

Cool, that's worth a check,there's one around the corner from where I'm working today. Thanks

I have a jar if your desperate.

Sandy

Might snag a couple teaspoons if I can't find any, thanks sandy. Still like to find my own as I'm going to make another batch of dills too

It's just CaCl. I have 75 lbs on hand at RB if you want some. Also, they're decent without it, for sure. Definitely crispier with.

NASH wrote:It's just CaCl. I have 75 lbs on hand at RB if you want some. Also, they're decent without it, for sure. Definitely crispier with.

That actually sounds awesome - think I could snag like a quarter cup? The HH I went to also didn't have any (no surprise, it was Burnside)

Edit - are you in today? Could swing by around 2