Beer Brined Pickles
Serves 16
15 mins prep
0 mins cook
4320 mins Cooling Time
4335 mins total
2 servings
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Wash and slice the cucumbers into spears or rounds. Pat dry and pack tightly into a clean quart-sized mason jar or glass container.
In a small saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, crushed red pepper, and bay leaf. Bring to a simmer over medium heat just until the salt and sugar dissolve, then remove from heat. Let it cool for 5-10 minutes.
Once the brine has cooled slightly but is still warm, pour in the cold beer. Stir to combine - the warmth helps pull flavor from the aromatics, while the beer adds that malty, hoppy kick.
Pour the beer brine over the cucumbers, making sure they’re fully submerged. Tuck in the dill sprigs and press down with a clean spoon to pack everything under the liquid.
Seal the jar and refrigerate for at least 24 hours. For best flavor, wait 48-72 hours. The longer they sit, the more beer flavor infuses into the pickles.
