Beer Pickles
 
 
Serves: 4 (16-ounce) jars
Ingredients
  • 6 cups cold water
  • 3 tablespoons pickling lime
  • 1 pound pickling cucumbers, cut into ¼-inch-thick rounds
  • 1 (12-ounce) bottle India pale ale beer
  • 1½ cups distilled white vinegar
  • ½ cup sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon mustard seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds
Instructions
  1. In a large nonreactive bowl, stir together 6 cups cold water and pickling lime. Add cucumber slices, and stir again. Cover with a piece of plastic wrap, and let stand for 6 hours.
  2. Strain, and rinse cucumber slices and bowl well. Return cucumber slices to bowl; cover with cold water, and refrigerate for 30 minutes. Drain.
  3. In a large enamel-coated cast-iron Dutch oven, combine beer, vinegar, sugar, salt, mustard seeds, fennel seeds, peppercorns, and coriander seeds. Bring to a simmer over medium heat.
  4. Fill 4 (16-ounce) sterilized glass jars with cucumbers to within 1 inch of top of jars. Pour brine over cucumbers, leaving ½ inch of headspace at top of jars. Wipe rims with a clean damp cloth, and secure lids and bands. Process in a water bath as directed on page 88 for 12 minutes. Remove from water, and let cool at room temperature for at least 12 hours. Let pickles rest for 24 hours before serving. (Alternatively, refrigerate for up to 3 months.) Refrigerate after opening.
Recipe by Southern Cast Iron at https://southerncastiron.com/beef-bacon-burgers/