1 lb fresh cucumbers, smaller sized, fresh from market or from garden
12 oz VooDoo Ranger IPA
1/4 cup water
2 cups vinegar, (apple cider or wine)
1 cup sugar
1 1/2 tbsp salt
1/4 tsp peppercorns
1/4 tsp yellow mustard seed
1/4 tsp black mustard seed
2 cloves garlic, peeled, lightly smashed, quartered
1/2 tsp chili flakes
1/4 tsp pickling spice, (optional)
1 jalapeno thinly sliced
1 Fresno chile thinly sliced
Clean and dry the cucumbers.
Combine the water, VooDoo Ranger IPA, vinegar, salt and sugar in a small pot and bring to simmer. Stir to dissolve sugar and salt and let cool down completely.
In sterilized mason jars arrange the cucumbers and the sliced peppers; add the peppercorns, mustard seed, garlic, chili flakes and optional pickling spice.
Fill the jars with the cooled down pickling brine and make sure the pickles are submerged, use pickle weights if you have them. Close the lids and store refrigerated. Turn jars upside down and back up every day. Pickles should be ready in about 7 days.