IPA Pickles

This recipe combines the refreshing crispness of cucumbers with the unique flavors of hops, resulting in a delicious and slightly effervescent treat. If you’re lucky enough to have fresh hops, their bloom coincides perfectly with cucumber season, providing a lovely floral note to the pickles. However, if fresh hops are not available, dried hops can still create a delightful IPA pickle. This recipe was inspired by one of our students, and we couldn’t be happier with the results. The pickles are both hoppy and tangy, making them a perfect addition to any meal or snack.

Yield: 1 gallon
(fermentation vessel: 1 gallon or four 1-quart jars)

INGREDIENTS:

• 20 or so pickling cucumbers
• 3-4 cloves garlic
• 2 tablespoons pickling spice, or:
• (1½ teaspoons mustard seed
• 1½ teaspoons whole black peppercorns
• 1 teaspoon coriander seed
• 1-2 dried red chiles, such as cayennes)
• 10-12 hop blossoms
• 1 gallon Cucumber Brine (¾ cup unrefined sea salt to 1 gallon unchlorinated water)

INSTRUCTIONS:

1. Look for hops in the local health-food store, in the herb section, and at brewing-supply stores.
2. If using fresh hops, pick them when the cucumbers are in season for the best flavor.
3. If using dried hops, ensure they are still of good quality and will provide the desired hoppy taste.
4. Prepare the pickling spice by combining mustard seed, whole black peppercorns, coriander seed, and dried red chiles.
5. In a fermentation vessel (1 gallon or four 1-quart jars), layer the pickling cucumbers, garlic cloves, pickling spice mixture, and hop blossoms.
6. Pour the Cucumber Brine over the ingredients in the vessel, ensuring they are fully submerged.
7. Seal the vessel or jars tightly and store in a cool, dark place for fermentation.
8. Allow the pickles to ferment for several days or until they reach the desired level of tanginess and flavor. This typically takes around 7-10 days.
9. Once fermented, refrigerate the pickles to halt the fermentation process and enjoy them chilled.

TIPS:

• When selecting pickling cucumbers, choose firm and small cucumbers for the best texture and flavor in your pickles.
• If fresh hops are not readily available, you can try searching online for specialty stores that offer dried hops for brewing or pickling purposes.
• Adjust the amount of hop blossoms according to your personal preference. If you prefer a stronger hop flavor, you can add more blossoms to the fermentation vessel.
• Ensure that the pickling cucumbers and other ingredients are fully submerged in the Cucumber Brine to prevent spoilage or mold formation during the fermentation process.
• It’s important to use unchlorinated water for the Cucumber Brine, as chlorine can interfere with the fermentation process.
• Keep an eye on the fermentation process and taste the pickles regularly to determine when they have reached the desired level of tanginess. The fermentation time can vary depending on factors such as temperature and personal preference.
• Once the pickles have fermented to your liking, refrigerate them to stop the fermentation and preserve their flavor. The pickles will continue to develop flavor over time, so they can be enjoyed immediately or allowed to age in the refrigerator for a more complex taste.
• These hoppy pickles can be served as a tasty snack on their own, added to sandwiches and burgers, or used to garnish salads and charcuterie boards. Get creative with how you incorporate them into your meals!