Active time: 30 minutes
Total time: 2½ hours
Serves: 6–8 as a snack with beer
2 medium carrots, cut into 4" sticks, ¼" wide
8 oz (227 g) pickling cucumbers, cut into 6 wedges lengthwise
1 red pepper, cut into 4" strips, ¼" wide
1 yellow pepper, cut into 4" strips, ¼" wide
2 cup (16 fl oz/473 ml) sour beer
½ cup (4 fl oz/118 ml) white wine vinegar
3 Tbs sugar
1 Tbs salt (Pickling salt is best, but kosher salt will work.*)
2 Tbs mustard seed (a mix of black and yellow is nice)
2 tsp coriander seeds
1 tsp black peppercorn
2 whole bay leaves
4 garlic cloves, peeled and smashed
Pinch of crushed red pepper
Place the cut vegetables into a heatproof bowl. Separately, combine the pickling liquid ingredients in a medium saucepan over medium-high heat. Bring the liquid to a boil, then reduce to a simmer. Simmer for 5 minutes to dissolve the sugar and salt. Pour the hot liquid over the vegetables and stir. Chill the vegetables for at least 2 hours, stirring occasionally. Serve. Store leftovers in the refrigerator for up to 7 days.
* Kosher or iodized salt may turn the brining liquid cloudy.
Beer suggestion: The Bruery Sour in the Rye (Placentia, California)
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