BeerBasics.com is glad you chose to visit with us “In the Kitchen” for a look at how to make beer-pickled cucumbers and beer-pickled red onions.
The basic choice of what you want to pickle is not limited to cucumbers and onions.
Any garden vegetable can be pickled: carrots, onions, beets, cauliflower, radishes, green beans not to mention hard boiled eggs.
Prepare the vegetables so that as much surface as possible is exposed to the brine. The best way to do that is to use a “Mandoline” which is a board with a thin blade attached that is used to thinly slice foods for preparation as ingredients in cooking. This simple kitchen tool is also ideal for slicing potato “chips” and cold slaw.
Pack the thinly sliced veggies, spices and herbs, into glass jars or ceramic containers with tight fitted lids. For ease of storage an assortment of sizes of jars insure that you keep left-overs at a minimum.
A basic brine of two cups vinegar, four cups water, four tablespoons of salt and two teaspoons of sugar, combined and brought to a boil is all there is to it. That is enough brine to pickle about three pints of pickles.
After the veggies are sliced and packed into the containers, with the herbs and spices, add the brine, and place the containers in the fridge for a few days. If you can’t wait, you can taste one or two slices after just a few hours or so.
After a test run using a traditional brine I decided to put some past-prime beer to good use and substitute the beer for the water in the brine.
Let’s Get Started!
This video will take you through the basic steps involved in basic cold-stored pickles. It is very important that these pickles are KEPT IN THE FRIDGE. If you do not keep them refrigerated I will not be responsible for the results.
Remember to wash your hands before you get started and make sure all the veggies are at least rinsed in fresh running water. The fresher the herbs and spiced the better results. All kitchen tools should also be washed in hot water and detergent.
N.B. Assemble all the ingredients, saucepan for boiling the brine and clean containers for the pickles before you start. That includes slicing all the veggies and then cleaning the mandolin.
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Written/Audio/Video Content: ©Peter LaFrance
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