Foto: RecipeGirl
Ingredients
16 servings
- 1 ½ cups session IPA
- 1 cup apple cider vinegar
- ¼ cup granulated white sugar
- 2 tablespoons kosher salt
- 1 tablespoon whole black peppercorns
- 2 teaspoons red pepper flakes
- 3 medium Kirby or Persian cucumbers, (sliced or cut into spears)
- 5 sprigs fresh dill
Steps
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In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.
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Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.
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Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.
Nutrition Facts (per serving)
Macronutrients
Calories291% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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