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Thread: Hop Pickles

  1. #1
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    Hop Pickles

    So I thought I would take a crack at making some hop pickles. A friend of mine brought me a jar of hop pickles from the Brooklyn Brine Co. Brooklyn Brine and they were delish! The batch I made came out well, considering it was my first attempt. Anyone else try making them?
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  2. #2
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    Is there a list of ingredients you used somewhere?

  3. #3
    i'm schralping yer thread
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    +1 post up the recipe! Sounds great...

    Haven't had hop pickles, but one of my locals has pickled hop shoots on the menu as an appetizer.

  4. #4
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    I used the recipe below. You can find the original here. cupcakerehab.com/2012/07/hop-pickles/ This was my starting point for the pickles I made. I changed a few ingredients( beer, spices ect..)

    8-10 small pickling cucumbers (about 3 pounds)
    2 cups white vinegar, 5%
    2 cups water
    2 tablespoons kosher salt
    4 sprigs fresh dill, 4 dill heads or 4 teaspoons dill seeds
    1 teaspoon pickling spice (divided into fourths)
    half of a medium sized white onion, caramelized (done beforehand, allowed to cool & patted “dry”)
    Crushed red pepper and some fresh peppers minced, jalapeno ect..
    2 medium cloves garlic, minced
    1 bottle of Ithaca Flower Power
    Directions:

    Cut a thin slice from the ends of each cucumber. This prevents a “mushy” pickle, as the ends of cucumbers contain an enzyme that makes them mushy. Place jars in canner to sterilize them and place lids in hot water to soften seal. Keep jars hot.
    Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Turn off heat. Add the bottle of beer .
    Remove hot jars from caner. Divide the fresh dill or 1 tsp dill seeds, 1/4 teaspoon pickling spice, peppers, onions and garlic among the jars (they should be still hot); pack in cucumbers.
    Pour the hot beer brine mixture over cucumbers to within ½ inch of rim (head space). Place lids, then bands, turning only to fingertip tight. Let sit in a cool dark place for 24 hours. Check seal. If not sealed, put the jar in the fridge and enjoy right away! If sealed, allow jars to sit for one week before opening for optimal flavor.

  5. #5
    squish, squish in da fish
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    just found my weekend project, thanks

  6. #6
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    No problem. Let me know how they turn out.

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