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.
- 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.