Feeling a bit pickled after Cinco de Mayo?

by / Tuesday, 05 May 2015 / Published in Cocktails & Recipes, Drinking DIY
Cinco de Mayo Beer Pickles

I can’t speak for everyone else but this Cinco de Mayo sure left me feeling a bit woozy as I crawled out of bed this morning. Then again, when you mix Cinco de Mayo and Taco Tuesday together – you really should understand what you’re getting yourself into. Nonetheless it was a great night with some pretty interesting drinks and other concoctions that put you right in the spirit of Cinco de Mayo. Speaking of, one was so interesting I felt the need to share! Of course it may seem silly to share on the 6th of May but I found this to be something that would fit all summer long instead of just one day of the year:

A common sight at Mexican taquerias in California is a salsa bar – and no salsa bar is complete without some spicy pickled jalapeños and carrots. Dying to figure out how to make these ourselves, we searched high and low for a recipe we’d be proud to share. When we stumbled upon a recipe for IPA Pickles, we knew we had a winner!

Below’s the recipe for the IPA Pickles for you to make your own.

IPA Pickles Recipe:

Tip: Makes about 4 pints, and should be consumed a couple months after making them.


  • 8-10 jalapeños
  • 5-6 carrots
  • 2 cups white vinegar, 5% acidity
  • 2 cups water
  • 2 tablespoons pickling salt
  • 4 sprigs fresh dill, 4 dill heads or 4 teaspoons dill seeds
  • 1 teaspoon pickling spice (divided into fourths)
  • a sprinkle of mustard seed per jar
  • a dash of cumin seeds
  • 2 medium cloves of garlic, more if you like spicy & garlic-y flavors
  • 1 bottle of the IPA of your choice
  1. Slice and seed the jalapeños, set aside some seeds as these will provide the pickled carrots and jalapeños with their heat. Cut up the carrots so that they’ll fit in the pint jars.
  2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Turn off heat. Add the bottle of beer (you’ll likely end up with leftover brine).
  3. Divide the dill, 1/4 teaspoon pickling spice, cumin seeds, and garlic among the jars; pack in the jalapeños and carrots.
  4. Pour the hot beer brine mixture over cucumbers to within 1/4 inch of rim (head space). Place lids, then bands, and seal. Let sit in a cool, dark place for 24 hours, then refrigerate.
  5. Enjoy a beer, you’ve earned it!


Liz #BeerRightNow


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