Prep: 24 hours
Cook: 20 mins
Yield: 8-12 servings
While I haven't conducted an official study, I have noticed that some of my hoppiest-headed friends are devout chiliheads, too. Makes sense...we're talking about palates that love big, bold flavors. This recipe won't break any IBU or Scoville records, but it has become my favorite way to accent a burger...and beer, of course.
- 12 oz of Ferocious IPA or your favorite IPA
- 1 cup apple cider vinegar
- 1 Tbsp. sugar
- 1½ Tbsp. salt
- Pinch of red pepper flakes
- 1 Tbsp. black peppercorns
- 1 Tbsp. whole coriander
- ½ cup crushed ice
- 1 lb. pickling cucumbers (Kirby or Persian), sliced
- 5 to 10 sprigs fresh dill
- 3 cloves of garlic, skin removed
- ½ sweet onion, sliced
- In a large pot over medium-high heat, add the beer, vinegar, salt and spices. Bring to a simmer, stirring just until the sugar and salt dissolve, then remove from heat.
- Stir in the ice, and allow the brine to sit until it reaches room temperature.
- Place the sliced cucumbers in an air tight container, add a few sprigs of dill, garlic and onions. Pour the cooled brine over the cucumbers, making sure all vegetables are submerged. Chill for at least 24 hours prior to serving and enjoy!
About the ChefCraig Blum
Long before I was a brewer, I started out as a restaurant line cook and then worked my way all the way up to Executive Chef. So great beer AND great food are never far from my mind. I don’t miss the frantic pace of the restaurant world. But I do love taking what I learned there and putting my own homebrew spin on it. The best of both worlds!