Spicy Beer Pickles

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Spicy Beer Pickles are an easy pickle recipe for beer lovers!

side shot of beer pickles in a tall jar with a blue and white napkin on the side

Imagine eating a pickle that has been soaking up your favorite IPA for hours on end. These Spicy Beer Pickles are the perfect complement to burgers and fries, and they’re also good for general nibbling during happy hour. I’m pretty sure they’re going to be everyone’s favorite new pickle!

Lush cookbook cover


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This fun pickle recipe comes from a new book by my friend Jacquelyn Dodd: LUSH- A Season by Season Celebration of Craft Beer and Produce. Jacque is a major expert in creating craft beer recipes. She’s founder of The Beeroness blog, and I’ve followed her and her recipes for many years. This new book of Jacque’s has 80 recipes that are made with seasonal craft beer. What a fun concept, right?  All recipes in the book are accompanied by beautiful photos.

The book is arranged in seasonal chapters, and I’ve bookmarked my favorites from each season. In winter, I plan to make Bloody Hell (a spicy blood orange beer cocktail), Rosemary- Grapefruit Scones, Stout and Caramelized Leek Dip, Sweet Potato and Winter Ale Soup and Lemon Beer Party Cake. By the time springtime rolls around, I’ll want to try Beer- Steamed Artichokes, Kale & Belgian Ale Ricotta Manicotti, Mango- Coconut IPA Ice Cream, Beer Polenta and IPA Pickled Strawberries. In summer, it’ll be fun to try Summer Ale Apple Pie, Cilantro- Beer Cream Cheese Crostini, Watermelon & Feta Salad with Beer Pickled Onions and Watermelon and Cucumber Beer Sangria. And by the time fall rolls around again, I’ll be ready to make the Brown Sugar and Oktoberfest Glazed Carrots, Roasted Cauliflower with Creamy Beer and Leek Sauce, Brown Ale Baklava with Baked Brie & Figs and Ginger Beer Scones.

overhead shot of wooden spoon stirring spices in a saucepan

How to make Spicy Beer Pickles:

You’ll use your favorite session IPA for this recipe. In a saucepan, you’ll simmer IPA, apple cider vinegar, sugar, salt, peppercorns and red pepper flakes. This will be the brine for marinating the cucumbers, which will turn them into Spicy Beer Pickles. You’ll pack cucumber spears (or slices) in a quart jar, add a few sprigs of fresh dill, and then pour the cooled-off brine into the jar. Then you just put the lid on the jar and store it in the refrigerator.

overhead shot of pickles in a jar

After 24 hours of marinating in the beer brine, these pickles will be ready to eat. You can keep them refrigerated for up to one week, and munch on them as you see fit. If you’re skilled in proper canning methods, you can certainly can them and keep them on your pantry shelf for much longer.

overhead shot of pickles served with curly fries and a burger served on a white plate

Be sure to use your favorite IPA for this recipe, and you will undoubtedly enjoy these Spicy Beer Pickles very much. The addition of spice makes them extra yummy.

Here are a few more pickling recipes you might like to try:

side shot of beer pickles in a tall jar with a blue and white napkin on the side
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5 from 1 vote

Spicy Beer Pickles

Everyone loves a good pickle!
Prep Time 20 minutes
Cook Time 3 minutes
Cooling Time: 1 hour
Servings 16 servings
Calories 29kcal
Course Condiments
Cuisine American
Keyword beer pickles, pickles, spicy beer pickles, spicy pickles


  • 1 ½ cups session IPA
  • 1 cup apple cider vinegar
  • 1/4 cup granulated white sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons red pepper flakes
  • 3 medium Kirby or Persian cucumbers, sliced or cut into spears
  • 5 sprigs fresh dill


  • In a small saucepan, combine the beer, vinegar, sugar, salt, peppercorns and red pepper flakes. While stirring, bring to a simmer over medium-high heat and cook just until the sugar and salt dissolve, about 3 minutes. Remove the brine from the heat and let it cool to room temperature.
  • Pack the cucumbers into an airtight container. Add the dill. Pour the cooled brine over the cucumbers, making sure everything is submerged.
  • Cover and refrigerate for at least 24 hours before serving. Store in the refrigerator as is for up to 1 week, or use proper canning techniques for shelf storage.


Serving: 1serving | Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Lori Lange of Recipe Girl

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