IPA Pickles and Pickled Sweet Peppers
When I was hardly out of my teens I sat down at a white formica table in a prominent Jewish deli in New York. Just after I placed my order, pastrami on rye, obviously, the waitress set down a plate of pickles. I hesitated, I hated pickled. The only run ins I’d had with those vinegared beasts was soggy, cooked tasting, nonsense that came via grocery store glass jars.
The waitress, an older woman with a thick brooklyn accent and bleach fried blonde hair was having none of my resistance, "These are the best in the city, eat up,"
So I did, I’m a people pleaser and I didn’t want her to be mad at me. I was amazed. Nothing at all like I’d ever had. Crisp, slightly sweet, a little herbal, and so delicious that I ate the entire plate. It was a revelation. Like finding out I don’t hate Chinese food, I just hate La Choy in a can, or that I actually like coconut I just hate Almond Joy bars.
It changed my world. I started pickling all kinds of things, like jalapenos, and coleslaw (minus the mayo) for pulled pork sliders, and I even once pickled under ripe strawberries just to see what would happen.
But the real moral of the story is that if a waitress twice your age tells you to eat something, you should do it. It’ll change your life.
IPA Pickles and Pickled Sweet Peppers
- 12 oz of IPA beer
- 1 cup apple cider vinegar
- 1 Tbs sugar
- 2 Tbs salt
- 1 Tbs black peppercorns
- 5 to 10 sprigs fresh dill
- ½ cup crushed ice
- 1 lbs pickling cucumbers Kirby or Persian, sliced
- 1 lbs small sweet rainbow peppers
- In a pot over medium high heat add the beer, vinegar, sugar, salt and pepper corns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
- Stir in the ice. Allow the brine to sit until room temperature.
- Add the cucumbers to an air tight container, add a few sprigs of dill.
- Add the rainbow peppers to a separate container, add a few sprigs of dill.
- Pour the cooled brine over the cucumbers and the peppers, making sure all vegetables are submerged.
- Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.
JayanthiSindhiya March 2, 2015 um 11:02 pm
[email protected] March 3, 2015 um 2:55 am
This is something I’ve always wanted to try but I’ve never thought of using beer! I must do this! Gourgeous pics, by the way.
Thomas September 17, 2015 um 11:07 am
Have you try it yet ?
Liz @ Floating Kitchen March 3, 2015 um 10:35 am
This is such a great idea, Jackie. And I totally agree with you – always listen to your waitress!
Ryan Smith March 16, 2015 um 6:04 pm
Love the blog.
Question: How important is it to have an IPA as the beer?
My beer on hand at the moment is a laid-back saison, which seems like it might work.
Jackie March 16, 2015 um 8:18 pm
That will work fine. The beer flavor won’t be very big but it will work fine.
cassandra June 16, 2015 um 12:04 pm
Yes this will be done! We are making many types of pickled items with the minion this summer.. thanks for the adult version for myself.
Jim Lett December 11, 2015 um 3:07 pm
Could you send the recipe for the pickled coleslaw sound really good
Jackie December 11, 2015 um 10:04 pm
Here is a version of it. I’ve done several different veggies but I like a pickled slaw for rich meats rather than a mayo version: https://domesticfits.com/2013/03/05/beer-brined-corned-beer-sliders-with-pickled-cabbage-slaw/
Joyce Reuter August 12, 2019 um 9:24 am
Can I use a regular beer in this recipe?
Jackie August 12, 2019 um 10:47 am
If you mean a pale lager, yes. But the beer flavor will be more pronounced with an IPA 🙂
Margie Leist July 23, 2020 um 6:19 am
Could I use a dark beer?
Jackie July 23, 2020 um 9:22 am
Yes, but your pickles will be slightly darker in color