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Watch Me Make It
Ever think to make pickles with cucumbers and beer? Honestly, these beer brine pickles might be one of the best things I’ve ever pulled out of my fridge. If you’re into bold flavors, just a touch of heat (optional), and the unmistakable character of a cold craft brew, you’re in for a wild ride. These beer brine pickles are crisp, tangy, and packed with just enough hop to keep you coming back for another spear.
I made this beer brine pickles batch with Frenzy Brewing’s Belgian Blonde Ale, Yeah, Yeah, Yeah and from the first bite I knew I was onto something. The balance of vinegar and beer brine gives it that sour bite you expect, but with this subtle yeasty roundness that you usually get from the tap.
Whether you use a wheat beer, amber ale, or even something spicy like a chili pepper-infused pale ale, these refrigerator pickles come out tasting like a backyard BBQ in a jar. The beer matters, and you WILL taste it in the pickles, so make sure it’s something that you like.
Why You’ll Love This Recipe
These beer brine pickles are cold, crunchy, and loaded with complex flavor. You don’t have to mess with complicated canning methods or pressure cookers either – just heat the pickling liquid and pour. Plus, it’s the kind of recipe that lets you use your favorite type of beer to truly customize the flavor of the pickles.
Ingredients / Tools You’ll Need
- 2 whole fresh cucumbers
- 12 oz Belgian Blonde Ale beer (I used one from Frenzy Brewing)
- ¾ C white vinegar
- ½ C cold water
- 1 TBSP kosher salt
- 1 ½ tsp sugar
- 5 garlic cloves, smashed
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 bay leaf
- ¼ tsp crushed red pepper flakes (optional for heat)
Tools:
- 1 clean glass jar or a couple of pint jars
- Small saucepan
- Paper towels
- Clean spoon
- Refrigerator space (this is key for any good batch of refrigerator pickles)
Instructions
To get the beer brine pickles started: Wash and slice the fresh cucumbers into spears or rounds whichever you prefer. Pat them dry with paper towels and pack them tightly into a glass jar or smaller jars if you’re making a few flavors at once. You want them snug but not jammed to the point where the pickle brine can’t get between them.
In a small sauce pan, combine the white vinegar, cold water, kosher salt, sugar, garlic cloves, mustard seeds, black pepper, crushed red pepper flakes (optional), and bay leaf. Bring that mixture to a gentle simmer over medium-high heat, just long enough for everything to dissolve and start smelling incredible. This should take about 5-10 minutes, max.
Once it’s off the heat, let the pickling liquid cool down just a bit to room temperature. Then pour in the beer (you can’t have beer brine pickles without the beer!) – this is the fun part.
Pour the beer brine over the cucumbers until they’re fully submerged. Tuck in a few fresh dill sprigs if you want to lean more classic, or toss in a chili pepper for spicy beer pickles. Use a spoon to press the cucumbers under the surface of the beer brine and make sure they stay there. The beer brine pickles are now in process – it’s just waiting time.
Seal the jars tightly and stick them in the fridge. Wait at least 24 hours before opening (ideally 72 hours), For peak flavor of the pickles, let them sit 48-72 hours – the beer really comes through the longer they soak.
Serving Suggestions
I eat the beer brine pickles straight out of the jar, but they’re killer next to a grilled brat or stacked on a smashburger. The beer brine pickles work great as a beer lovers’ charcuterie board addition too. If you’re into spicy beer pickles, toss them into a Bloody Mary and thank me later.
You can also dice them up for homemade relish or use the leftover pickle juice to marinate onions or green beans. The balance of vinegar and beer brine makes for an excellent tangy base for all kinds of fridge pickling projects. Just don’t toss it – that liquid’s gold – all from beer brine pickles!
Recipe Notes & Pro Tips
Don’t overheat the beer – you want to stir it in once the rest of the liquid cools to room temperature so the hops don’t get bitter. Different styles of beer will completely change the flavor of the pickles, so play around with what you’ve got in your fridge. The beer you use matters a lot, you’ll taste it in the pickles. I like the extra flavor of the Belgian Blonde Ale, however a hoppy IPA would do the trick as well.
Keep your jars in the fridge at all times – these are refrigerator pickles, not shelf-stable. I usually use pint jars or a single quart glass jar depending on how many cucumbers I’ve got lying around. If you’re planning to share, just double the full recipe and divide it into smaller jars for easy gifting.
Beer Brine Pickles are a great gift!
Variations
Want them hotter? Add more red pepper flakes or even a few sliced chilis straight into the jar. For more herb-forward flavor, add in some pickling spice or a dash of apple cider vinegar in place of white vinegar. You could also try experimenting with green beans, carrots, or even jalapeños if you’re feeling adventurous.
Beer lovers will enjoy switching up the type of beer – try a pale ale for more hop bitterness, or a wheat beer for a smoother, citrusy finish. I’ve even heard of people using pickle beer itself to double down on the flavor of the pickles, which sounds wild in the best way.
If you find a combo that works better than mine, let me know on social media so I can try it next time.
Don’t forget to label the jar with the type of beer used – it’ll help you remember what you liked and what to tweak the next time. You can also write the date on the lid so you know exactly when you started. I like to hand-write it on a sticky note and slap it on the fridge – nothing fancy, just effective.
Final Thoughts
These beer brine pickles are the kind of recipe I always come back to. It’s simple, it’s customizable, and it makes you feel like a genius every time someone asks what’s in the jar. The combo of beer brine, garlic, spices, and fresh cucumbers delivers every single time.
You don’t need to be a canning pro or a pickling expert to pull this off. You just need a sauce pan, some fridge space, and a cold beer you already love. Save this one to your recipe card, because it’s not just a side dish – it’s a conversation starter.
Other Recipes You’ll Love
- Easy Pickles Recipe – Spicy Maple Bourbon Pickles
- Best Pickles in a Blanket Recipe (Viral Recipe)
- Smoked Spicy Pickle Poppers Easy Bacon-Wrapped Recipe
- Dill Pickle Cheez Its – The Perfect Snack Recipe!
- Fried Pickle Mozzarella Sticks: Crispy & Cheesy!
Ingredients
- 2 Whole Cucumbers
- 12 oz Belgian Blonde Ale Beer Frenzy Brewing, or similar
- ¾ C White Vinegar
- ½ C Water
- 2 TBSP Kosher Salt
- 1 ½ tsp Sugar
- 5 Garlic Cloves smashed
- 1 tsp Mustard Seeds
- 1 tsp Black Peppercorns
- 1 Bay Leaf
- ¼ tsp Crushed Red Pepper Flakes optional, for heat
Instructions
- Wash and slice the cucumbers into spears or rounds. Pat dry and pack tightly into a clean quart-sized mason jar or glass container.
- In a small saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, peppercorns, crushed red pepper, and bay leaf. Bring to a simmer over medium heat just until the salt and sugar dissolve, then remove from heat. Let it cool for 5-10 minutes.
- Once the brine has cooled slightly but is still warm, pour in the cold beer. Stir to combine – the warmth helps pull flavor from the aromatics, while the beer adds that malty, hoppy kick.
- Pour the beer brine over the cucumbers, making sure they’re fully submerged. Tuck in the dill sprigs and press down with a clean spoon to pack everything under the liquid.
- Seal the jar and refrigerate for at least 24 hours. For best flavor, wait 48-72 hours. The longer they sit, the more beer flavor infuses into the pickles.
