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Spicy Beer Pickles – Easy Refrigerator Beer Pickles

Spicy Beer Pickles – Easy Refrigerator Beer Pickles

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!

overhead picture of beer pickles in a jar

Refrigerator Pickles

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!

beer pickles overhead picture

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 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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Refrigerator Pickles

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:

  • How long do the beer pickles last?
    A: If you keep them in the refrigerator, they will last for up to two weeks.
    Q: What if you don’t want them super spicy?
    A: I would suggest taking the ribs and seeds out of the Serrano peppers before slicing it, or I would cut down on the amount of Serrano slices you put in each jar.
    Q: Can I serve this where I would use regular pickles?
    A: Yes, you can and you can even chop them up and make a killer relish to go in your tuna salad or egg salad!
picture of homemade pickling spice

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! They even make excellent Fried Pickles!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

pinterest collage pin image of beer pickles

Easy Beer Pickles Recipe

refrigerator easy beer pickles picture

Refrigerator Spicy Beer Pickles

Yield: 4 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 20 minutes
Total Time: 30 minutes

These spicy beer pickles take only 5 minutes prep time and a little time in the fridge and they will be the star of your burger! Light, hoppy, and flavorful!

Ingredients

Pickling Spice

  • 1 tablespoon whole peppercorns
  • 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 crushed red pepper flakes
  • 1 teaspoon dill

Pickling Liquid

  • 12 ounces beer
  • 1/4 cup water
  • 2 cups red wine vinegar
  • 1 cup sugar
  • 1/2 tablespoon salt

Beer Pickles

  • 1 pound mini cucumbers (sliced)
  • 2 Serrano peppers (sliced thin)

Instructions

  1. slice the cucumbers and the Serrano peppers
  2. prepare the pickling spice by mixing all the ingredients for the spice mix in a bowl.
  3. Sprinkle 1 teaspoon of the pickling spice into the bottom of your two jars.
  4. Prepare the pickling liquid.
  5. Combine the vinegar, salt, and sugar in a pot and bring to a simmer to dissolve the sugar.
  6. Remove the pot from the heat and add the water and the beer.
  7. 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.
  8. Carefully pour the pickling liquid into the jars filling them up but leaving a 1/4 inch head space at the top.
  9. Jiggle the jars slightly to dislodge any trapped air bubbles.
  10. Cover loosely until the jars are completely cool.
  11. Screw the tops on tight and invert the jars a few times to mix everything up.
  12. Store in the refrigerator, inverting the jars every 24 hours until you eat them all.
  13. Enjoy with hamburgers, hot dogs, or anything you eat pickles on!

Notes

*If you like this recipe, please leave me a comment, rate it with some stars, and share it far and wide! Thank you!

Nutrition Information:
Yield: 20 Serving Size: 1/20
Amount Per Serving: Calories: 278Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 810mgCarbohydrates: 59gFiber: 1gSugar: 52gProtein: 1g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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Bev

Sunday 26th of July 2020

What can I use in place of red wine vinegar?

Jennifer

Monday 27th of July 2020

Feel free to use plain distilled vinegar or white wine vinegar if you have it.

Debbie

Saturday 22nd of February 2020

Thanks for sharing this recipe, I made them last week for a party last night. Everyone enjoyed them til they were gone! I made them with Stone Delicious IPA (to keep them gluten-reduced). I’ll definitely make on a regular basis. Thanks again :)

farrell timlake

Friday 6th of September 2019

This recipe sounds fantastic! I love using beer for soup stocks, sauces, bread etc but never thought about using it for pickles. Definitely looking forward to trying it! I plan on experimenting with the peppers - I like the serranos but for some insane reason I have to see what a habanero will do since it has that sweet note before the burn I love.