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Beer Pickled Jalapenos

A few months ago, I really started getting interested in trying varieties of craft beers. Especially IPA's which have been my beer of choice since they were introduced to me in the early 2000's. I do have to say that the introduction in to exploring crafts was all thanks to my friend Mark Misura though. I really had not put any thought toward the inner workings of the craft beer world until I started listening to his podcast and he started sending me info on some beers to try. He also had sent me an article/recipe one day on pickling jalapenos with beer. I obviously was really intrigued and the next day bought the stuff to try my hand at it. Below is the adaptation of that recipe that I used. If you aren't an IPA person, maybe try a beer that you prefer. My main suggestion would be that you try using a beer that is full of flavor and you really enjoy. I wouldn't go using one of the expensive, limited run type beers, but one of my favorite common IPA's is Goose Island's Goose IPA so that is the one I used. They turned out great so I don't deviate from that beer, but if you find one that works and is really flavorful, let me know. Enjoy!

PS. These peppers are like tastebud ninjas! You really won't feel the heat until you're a few peppers in and at that point, it's too late.
Also, if you haven't yet, check out the "Sons of the Hunt" Podcast! You will love the content Mark and Jay discuss, from hunting, to conservation talk, to craft beer reviews that are sponsored. It's a great listen and you won't regret it.


Here's what you'll need-

Measurements are all per 1 pint sized jar
  1. 5-6 large jalapeno peppers
  2. 1 cup beer (I like using Goose Island's Goose IPA)
  3. 1 cup apple cider vinegar
  4. 3 tablespoons sugar (white)
  5. 2 tablespoons salt (I use kosher salt)
  6. 1 tablespoon black peppercorns

The assembly-

  1.  Slice jalapenos to desired width and add place them in the jar.
  2. In a saucepan, over medium heat. Add the beer, vinegar, sugar, salt and peppercorns and stir until salt and sugar dissolved. No need to boil here, just hot so all ingredients get incorporated. 
  3. Pour the liquid from the saucepan over the peppers in the jar and screw on the lid tightly. 
  4. At this point I allowed the jars to cool for about an hour on the counter and then put them in the fridge. If stored correctly , they will last a month or even longer. Although I doubt you will need them to keep that long since they will all be eaten!

Enjoy!

- Rocco



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