Its Pickle time of the year so i thought I’d do some Hopasaurus pickles this time. Just gonna be adding the beer to where the water would be normally and see how it turns out.
First you need to get Hopasaurus from Titletown. (dont let em kid you about the Green 19 thing either)
For a quart jar:
About 2 large cukes sliced, or about 6 small pickling cukes, or 3 small summer squash or what ever they all taste the same.
1 1/2 cups vinegar. white or cider. I think cider is better
1 3/4 cups (or a regular bottle of IPA)
2 Tbs picking salt
1 tsp pepper corns
2 tsp dill seed
1 tsp red pepper flakes
garlic cloves smashed up a bit 1-2-3 per jar.
regular dill if you wanna use it
Cut the cukes however you want, lengthwise quarters, just slices whole,,, up to you.
then pack the jar with 2 or so cloves of the garlic, dill if you have it and the cukes.
these are squash
Then I sit the jar in some hot water to keep the jar hot while getting the brine ready
In a sauce pan mix the beer, vinegar and all the spices and bring to boil
And here is your warning now.. DO NOT look away. This will boil over faster than anything you have ever witnessed.
When it boils pour into your jar. let cool before putting lids on.
Done.
Finish the Hopasaurus.
Try to wait at least a few days before opening,, but I usually don’t
9stripe Brewing 