Last updated on July 11th, 2019 at 11:47 am
These spicy beer pickles take only 5 minutes prep time and a little nap in the fridge and they will be the star of your burger. Light, hoppy, and flavorful, you will rethink buying pickles from the store!
If you like to eat pickles while you are drinking beer, then you are in luck because these homemade dill pickles are made with beer in the brine!
I made some of these easy pickles before just without this new “hoppy” new addition. But I am glad that I added it because it brings out the floral flavors of the dill and the tanginess of the mustard.
The Serrano peppers add just a little of heat toward the end which makes these Spicy Beer Pickles the perfect storm of flavors. The taste is the best parts of sour dill and Bread and Butter pickles all rolled into one!
Just take me to the Beer Pickles Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Beer Pickles recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
How to Make Pickles
Making pickles is easy using the quick pickle method. 5 minutes is all you need to make the pickle brine and once you add it to the sliced cucumbers, just sit back and let the magic happen.
The technique is called a quick pickle because the amount of time to get them started is next to nothing. The best flavor is achieved after letting them sit in the fridge for a few days, but the actual hands on time is what counts.
To make these spicy beer pickles just gather your jars, ingredients, and start the brine.
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The reason they are called easy refrigerator pickles is because the all the tedious work of sterilizing jars and lids is not needed. Having the cucumbers sit in an acidic brine, in the fridge at temperatures that discourage bacterial growth, is what keeps them safe to eat and delicious!
Start by making the pickling spice blend. Once the ingredients are all added, divide a little of it among the jars (not using all of it) and start layering slice cucumbers and Serrano peppers.
I like to press down on the slices to “pack” them in a little tighter. This allows me to add more cucumbers and use fewer jars. After a few layers, sprinkle in a little more of the spice mixture and another layer of cucumbers and peppers.
Continue on this way until the jars are full and start the brine. Bring the vinegar, salt, and sugar to a simmer and stir until the sugar is dissolved. Remove the pot from the heat and add the water and beer. This will cool the brine down and make it easier to pour into the jars.
Fill the jars with brine leaving a 1/4 inch of headspace at the top. Gently tap or jiggle the jars to release any trapped air bubbles. Place the lids on the jars but don’t screw them down. Once the jars cool completely, screw the lid on all the way, invert the jars a few times, and store in the refrigerator. Every day flip the jars and continue for 7 days or until they are eaten.
FAQs about Spicy Beer Pickles:
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These quick and easy spicy beer pickles are perfect for making fried pickles, just snacking, adding to your relish tray, or on top of your burgers and hot dogs!
Other great Refrigerator Pickle recipes to try!
- Taco Pickles
- Pickled Red Onions
- Pickled Cabbage
- Pickled Asparagus
- Pickled Brussels Sprouts
- Easy Refrigerator Pickles
- Modern Relish Tray
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Easy Beer Pickles Recipe
- 1 tablespoon whole peppercorns
- 1 teaspoon dill seed
- 1/4 teaspoon yellow mustard seeds
- 1/4 teaspoon brown mustard seeds
- 2 teaspoons minced garlic (fresh or dried)
- 1 teaspoon dill seed
- 1 teaspoon dill
- 12 ounces beer
- 1/4 cup water
- 2 cups red wine vinegar
- 1 cup sugar
- 1/2 tablespoon salt
- 1 pound mini cucumbers (sliced)
- 2 Serrano peppers (sliced thin)
- slice the cucumbers and the Serrano peppers
- prepare the pickling spice by mixing all the ingredients for the spice mix in a bowl.
- Sprinkle 1 teaspoon of the pickling spice into the bottom of your two jars.
- Prepare the pickling liquid.
- Combine the vinegar, salt, and sugar in a pot and bring to a simmer to dissolve the sugar.
- Remove the pot from the heat and add the water and the beer.
- Layer the sliced cucumbers and peppers in the jars, alternating and adding another teaspoon of spice in between the layers until it is all used.
- Carefully pour the pickling liquid into the jars filling them up but leaving a 1/4 inch head space at the top.
- Jiggle the jars slightly to dislodge any trapped air bubbles.
- Cover loosely until the jars are completely cool.
- Screw the tops on tight and invert the jars a few times to mix everything up.
- Store in the refrigerator, inverting the jars every 24 hours until you eat them all.
- Enjoy with hamburgers, hot dogs, or anything you eat pickles on!
*If you like this recipe, please leave me a comment, rate it with some stars, and share it far and wide! Thank you!
- Ball Wide Mouth Mason Jars (16 oz/Pint capacity) 12 Pack
- 12 Pack - 3.4 Ounce Mini Square Glass Spice Jar
- Four Peppercorns Blend & Himalayan Pink Salt (Coarse Grain) 2 lbs
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Nutrition Information:Yield: 20 Serving Size: 1/20
Amount Per Serving: Calories: 278 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 810mg Carbohydrates: 59g Fiber: 1g Sugar: 52g Protein: 1g
This recipe is adapted from here.
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