Dec 02 2015
For our Thanksgiving family dinner I took all out to eat at
J Maries; a new restaurant in Wapakoneta, Ohio. They do all their cooking in
two brick wood fired ovens and the food was good. For an appetizer we tried
some of their IPA brined pickles. I thought they were good.
I searched the net and found a recipe for them. I found
about the same recipe several places. One site was thebeeroness.com and they
have a lot of recipes using beer. The recipe was for doing cucumbers and sweet
peppers but I did cucumbers and carrots.
I bought an English cucumber and some organic carrots. I
only bought one cucumber and should have got two but I made do and added some
sweet onions to help pack. I smashed 4
cloves of garlic and placed in the bottom of the jar, a slice of onion, and
then packed in the cucumber that I cut in wedges and 3 stems of fresh dill. I
filled the void with some more sweet onion. The brine was a bottle of Founders
IPA, ¾ cup apple cider vinegar and 2 tablespoons coarse kosher salt. After
adding the brine to the pickles I added a pinch of crushed red pepper flakes.
Some of the carrots were small enough I left them whole with
some of the top on; the larger ones I cut into sticks. I washed them good and
cut to length to fit the quart jar and leave room on top for the brine to
cover. I added 4 stems of fresh dill; poured the brine over and added about a
teaspoon of coriander seeds.
The pickles I did in a Fido jar and the carrots I used a
quart Mason jar. I let them set at room temperature about 3 hours and then in
the fridge. Today they had been in for two days.
Ingredients
Filling the jar of pickles
Brine and some crushed red pepper added
The pickles and carrots
Don, those look real good.
ReplyDeleteI also read Jackie, The Beeroness, good stuff over there too.
I am going to have to try these.
Joe, I thought they were pretty sour and would make a good quick pickle to make just a day ahead. I didn't care for the carrots that much. Don
ReplyDelete