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Beer Barrel Pickles

These beer barrel pickles made with an IPA have a sweet flavor with a rich spicy punch. They are the perfect addition to burgers or a charcuterie board.

Prep Time: 10 minutes

Marinate Time: 20 minutes

Total Time: 30 minutes

Yield: 3 – 4; 16-ounce jars



  • 3 pounds cucumbers (6 cucumbers), ends trimmed and sliced into 1/4 –inch rounds
  • 4 - 5 (12 ounce) cans 3 Daughter's Brewing Bimini Twist IPA
  • 2 cups vinegar
  • 1 cup sugar
  • 2 tablespoon salt
  • 1 tablespoon peppercorns
  • 1 tablespoon mustard seeds
  • 1 large white onion, sliced thin
  • 2 cloves garlic, smashed
  • ½ teaspoon chili flakes
  • 1 teaspoon dill
  • ¼ teaspoon turmeric


In a 3-quart saucepan combine 3 Daughter’s Brewing Bimini Twist IPA, water, vinegar, sugar, and salt. Place over medium-high heat and stir occasionally to dissolve sugar. Bring to a simmer and then add cucumbers, mustard seeds, garlic, onion, chili flakes, dill, and turmeric and simmer for 3 minutes.

Remove from heat and equally distribute the cucumbers and the pickling liquid (ensure cucumbers are covered) in sterile canning jars.

Seal jars and let rest in the refrigerator for at least two days for best flavor.


Rad Remix:  Enjoy Fried!  Beat 1 egg, ¾ cup milk, a ¼ teaspoon of chili powder and a pinch of curry powder. Place ¼ cup cornstarch in a shallow dish. In another dish, mix ½ cup each cornstarch and cornmeal with 2 tablespoons chopped fresh dill, 2 teaspoons paprika, and salt and pepper.

Dip about three dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture.

Fry in two inches of 375°F oil in an 11.5-inch fry pan until golden brown, about 3 minutes. Drain on paper towels and serve with your favorite dip.