Those bines that are threatening to take over / decorating our upstairs mini deck? Those are first year hops, doing *way* better than we ever thought they would. You see, we haven’t had the best luck with hops.
|We started them out a year before we bought our current house, and then spontaneously decided to move before the next season. Pulling them up and moving them isn’t something they really enjoy, apparently.
Then, we got hit by a tornado after we transplanted them. Pretty much every piece of crap debris in the neighborhood was thrown on top of them… again, not the most ideal living conditions, especially on top of the recent move/transplant! If that weren’t enough, the roofers ended up trampling them into non-existence. They did try to grow again after we had pulled the debris off, but were no match for the crew working to make our house liveable. RIP, hops.
So, this year we tried again… and were met with weird conditions. Pretty dry, weird fluctuations in heat, etc. Given that we were starting from scratch again, we didn’t have our hopes (hops?) up!
… and then, they tried to take over the house. They really flourished – maybe Mother Nature is feeling guilty for the shit she put us through last year? Apology accepted, I guess…
So we harvested the hops recently, and it was around the same time that I had decided that I am obsessed with canning all of a sudden. (Can “canning” be the next “cupcakes”? Now? Please?)
|A trip to the farmer’s market inspired one of our famous brainstorm sessions, which produced some awesome ideas of what I should try. Some were conventional (pickled beets!), some were more a case of me running wild with it (“Caulcannon Pickles”!). You’ll be seeing some of those creations here over the next while! (Edited to add: We now have a whole recipe category for pickling and canning!)
I don’t remember if I was joking or not when I asked my husband if I should create a hop flavored beer pickle. Even if I had been, the way his eyes lit up meant that I absolutely had to make it happen. What a crazy idea, beer flavored pickles!
Well, after a bunch of work designing the recipe – making sure the acid level was right, planning flavors to compliment the style of beer, etc – I was disappointed to learn that Dogfish Head Brewery beat me to it, with their Hop-Pickle from Brooklyn Brine. Boo! I hate it when I have a great idea, only to find that someone got there first!
Anyway, these pickles are fabulous.
Also, they cost a fraction of the ready-made price AND gives you the flexibility of using your favorite brew! I designed this around my husband’s favorite beer – Hopslam – and we used a homebrewed clone version of that beer for this recipe. The hops we chose were ones we grew ourselves – Centennial – chosen because of how the flavor compliments the beer. Garlic, mustard seeds, peppercorns, and jalapenos round out the recipe, all flavors that work well with the beer.
No sugar at all, though – if you’re into sweet pickles, this may not be the recipe for you. These pickles are sour, and as bitter as you want them. You can vary the level of bitterness by adjusting the amount of hops used, and the length of time you boil them in the brine. We used a full oz of “wet” hops, and boiled them for 10 minutes to produce a very bitter pickle – exactly how my husband wanted them. If you don’t subscribe to his “the more bitter, the better!” mantra, feel free to use less hops, and only boil them for a few minutes.
As an idea of yield, we made a double batch of this recipe and ended up with:
– 3 quart jars (2 of whole pickles, 1 of spears)
– 4 pint jars (All as spears)
– 5 little jam jars (All as slices)
I recommend sticking to slices and spears. They look nicer, take up the flavor quicker, and require far less of the liquid. Also? The jam jars of pickle slices would make really great gifts! We’ll definitely be putting another big batch of these on soon, for just that reason!
Extra Hoppy IPA Pickles
2 lbs pickling cucumbers, washed/scrubbed well.
5 cups vinegar (5% acidity)
24 oz IPA of choice (We used a Hopslam clone)
2 cups water
1/2 cup pickling salt
1/2 – 1 oz wet hops (or equivalent dried).*
Per pint jar (2x for quart jars):
1 clove garlic, peeled and smashed
1/4 tsp pepper corns
1/4 tsp mustard seeds
1/4 – 1/2 jalapeno, sliced (optional)
Clean, sterilized canning jars & rings
New, never-used, sterilized canning lids
LARGE pot to process them in
Jar lifter (nice to have, not necessary if you can handle pain!)
Slice your cucumbers into whatever form you prefer – we did spears for pint jars, and slices for little jam jars – they’d make cute little gifts!
Measure your “per jar” ingredients into your sterilized jars, along with one or two hop cones, if using. Arrange your prepared cucumbers into the jars, packing them tightly. If you’d like, cram another hop cone or two down the side – they’ll want to float, so keep that in mind as you position them!
Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
In another pot (NOT the canning pot!), combine vinegar, beer, water, and salt. Bring to a boil, stirring well to dissolve the salt. Once mixture reaches a boil, add hops and stir well, mashing them around a bit. Allow them to simmer for 5-10 minutes, tasting frequently.
Once mixture has reached your desired level of bitterness, use a slotted spoon to remove all hop cones and stray hop leaves. Bring mixture to a boil.
Use a canning funnel, pour boiling beer brine into prepared jars, leaving about 1/2″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
Leave the jars alone for at least a few days, to allow the flavors to permeate the cucumbers. Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.
* We used Centennial hops, as that was one that we were growing that would go well with Hopslam / a Hopslam clone. Simcoe would be a great choice, if you’re looking to buy them from a homebrew supply store. In addition to the hops called for in the recipe, I also recommend having a few extra fresh ones – if using fresh – to put in the jars when canning. It looks pretty!
|Are you a fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!
Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!
Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!
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Another weekend, another few steps towards a normal house/life!
I’ll get more into what post tornado progress we made, after the recipe… but one thing we did this weekend was clear everything out from the fridge, completely wash it out, and then re-organize everything back into it. In doing so, I came across some veggies that were getting to the end of their life span… so I decided to cobble together a dish to use them up.
Of particular concern was a very old bag of radishes, a bag of baby carrots that had obviously seen better days, and some kale. I’d heard about roasting radishes fairly recently, but hadn’t gotten around to trying it. I decided to sort of base the dish around a salad I’d had at a food blogger event a couple months ago… but rough composition and kale are really the only common threads. Completely different veggies, nuts, and dressing.
This turned out amazing. It all worked so well together, and it was really pretty as well!
Roasting radishes gets rid of all of the bite, leaving a tender, almost sweet vegetable. It worked really well with the sweetness of the carrots, earthiness of the squash, and heft of the kale. The toasted walnuts brought some crunch to the party, and the dressing ended up perfect. I’ve never come across a vinaigrette that I REALLY liked- so I wrote my own.
I swear, my husband was grinning and *glowing* as he ate this. It was sort of a funny scene, we were both in our grubbies, exhausted after a whole weekend of repair/rebuild/cleanup, feeling totally beat up. This meal felt really “fancypants”, so we had to laugh at the contrast. (more…)
While I’d originally planned to have a few guest bloggers while my kitchen was incapacitated (an idea that came FAR too late in the game, LOL!), consider me inspired – I’m going to try and make this guest bloggers thing a regular thing. As I find Wednesdays to be the BEST day of the week, I figured it’d be the most appropriate day to spread some awesome! 🙂
|I figure that I should start off this post with an introduction.
Hi, I’m Katrina. I usually post over at Kitchen Trials.
That should pretty much cut it right? We are all here for the food after all. I’m going to help out Marie with a little guest post while she gets her fabulous kitchen finished. Lucky Marie!
I’m sharing my recipe for Roasted Butternut Squash Ravioli. Take a look at this baby!