This recipe was provided by Hofstede’s Country Barn and originally posted here.
Serves: 1
Ingredients:
+ 2 cups apple cider vinegar
+ 1 tbsp sugar
+ 1/4 cup kosher or pickling salt
+ 2 tsp celery seeds
+ 2 tbsp black peppercorns
+ 2 x 355ml West Coast IPA cans
+ 1 cup crushed ice
+ 510 sprigs fresh dill
+ 4 lbs pickling cucumbers
Directions:
In a pot over medium-high heat, add the vinegar, sugar, salt, celery seeds and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve; remove from heat.
Stir in the West Coast IPA and ice. Allow the brine to sit until it cools to room temperature.
Add the cucumbers in even batches to airtight containers like 16-ounce canning jars; add a few sprigs of dill.
Pour the cooled brine over the cucumbers, making sure all slices are submerged. Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.
West Coast IPA boasts huge hop flavor, but also a balanced drinkability. We pack over 50lbs of Citra and Galaxy hops into this IPA.