We visited a restaurant recently in the OKC area and were treated to some beer-pickled jalapenos that accompanied some delicious white bean dip. I decided then and there that I would replicate all parts of that appetizer.
White Bean Dip topped with chili oil, served with beer pickled jalapenos and tortilla chips from Oak & Ore, OKC.
Since the jalapenos are just starting to produce, I experimented with my first batch. This recipe is modified from the Bourbon Pickled Jalapenos I posted four years ago. I would highly recommend this recipe as well if you have an over abundance of peppers this summer.
Beer-Pickled Jalapeños
These are a “quick pickle” and are not processed. Make sure you store them in your refrigerator.
Ingredients
- 1 lb. jalapeños, sliced
- 1 1/4 c. apple cider vinegar
- 1 c. beer (I used an IPA.)
- 1/3 c. honey
- 1 t. sea salt
- 1 t. brown mustard seeds
Instructions
- Divide jalapeño slices between two pint jars.
- In a medium saucepan, combine vinegar, beer, honey, salt, and mustard seeds. Bring to a boil; then simmer for 5 minutes.
- Pour hot liquid over jalapeños and seal jars with tight-fitting lid. Let cool to room temperature; then refrigerate for 3 days before serving. (Jalapeño pickles can be stored in refrigerator for up to 2 weeks.)
Yield: 2 pint jars
I actually like this version more than the Bourbon Pickled Jalapenos. The current recipe is not quite as sweet. We gifted one pint jar to a friend who sent over some of his surplus peppers. All that have partaken of these sweet-heat morsels deem them delicious. I have made three batches thus far this summer.
My next post will incorporate jalapeños into a sweet dish, taking it over the top. Intrigued? Stay tuned.
For more information on the restaurant review that inspired this recipe (and hopefully an upcoming bean dip), see below.
Wow again we were on the same wave lenght not too far apart with pickling. Jalapeno in a beer pickel…LOVE IT!
You must try these. I would definitely use a strong tasting beer (like said IPA). I’m not sure a light tasting beer would be as good.
I love recipes that are inspired by restaurants, the ones you HAVE to recreate! These jalapeños sound wonderful!!
Now that I’ve mastered the pickled jalapenos, I can’t wait to try my hand at that dip. It is a work in progress.
Japapenos and beer…what a fun combination! I would love to try too, Deb. I really wonder if I can finish them in 3 weeks.
PSST—I have used my bourbon pickles well into winter….
I love them on nachos, but with the bean dip sounds like a terrific pairing!
You can’t beat them on nachos!
Woo hoo! Pickled Jalapeños sounds great to me!!!
Thanks, Pam.
Remember when buying apple cider vinegar to carefully read the label. In very small print under Apple Cider Vinegar you may see flavored. That is not the same as apple cider vinegar. White vinegar is made from grain. Careful label reading is necessary in order not to be duped!
Glenda
Yep, I remember you saying that you got “flavored” vinegar once. 🙂
Oh my… this is right up my alley! I’m a spicy junkie, and I adore IPAs. I can’t wait to see how you use them in a sweet dish!
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I actually have some yellow hots that need pickled right now. This looks like a great recipe to try! Thanks!
Let me know how it turns out with other kinds of peppers, M.J.