Buzz
I never quite fit in with the “kegger” crowd during college, but I sure did consume a fair amount of beer, and I threw my own parties. The catch? Each guest would bring their preferred brand of budget lager, leaving me with a collection of beers I didn’t want to drink, scattered around my apartment the next morning. (I drank them, sure, but I regret not turning some of that beer into pickles!)
This week at Mytour is Freshman Orientation Week! We're diving into how to snap out of that summer haze and plunge headfirst into a frenzy of autumn activities. Whether you're starting college for the first time, preparing your kids for school, or simply seeking more ways to stay productive, we've got you covered. So tighten up those Trapper Keepers, folks. Class is officially in session.
You're probably already familiar with beer's role as a deglazing agent, but have you considered its pickling potential? Using beer to pickle vegetables is a brilliant way to use up leftover beer you don’t want to drink. (I joke, of course, I know you're always up for another round of beer, but trust me, these pickles are amazing.)
The brine is straightforward—beer, vinegar, salt, sugar, and any other flavorings you prefer. I've used this brine for pickling both onions and corn, and the result was a perfect balance of sweetness and sourness, with just a hint of wildness. To make your own, here’s what you’ll need:
Your choice of produce—This amount of brine will cover one small onion, a large cucumber, or two ears of corn.
3/4 cup white vinegar
1/2 cup beer (Pick your favorite! I used an IPA this time, but lagers and stouts also make excellent choices.)
1/4 cup sugar
1 tablespoon salt
2 cloves of smashed garlic
2 sprigs of fresh thyme
1 bay leaf
Slice your onions into thin slivers, cut your cucumbers, or carefully remove the kernels from the corn. Place your prepared vegetables into a pint-sized mason jar or a container, and set it aside. For an extra kick, slice a jalapeño in half and add it to the jar too.
Combine the remaining ingredients in a saucepan and bring to a boil, stirring from time to time. Once the sugar and salt have dissolved, pour the hot brine over your vegetables, cover the jar loosely, and allow it to cool to room temperature. Afterward, place your pickles in the fridge to chill overnight. The next day, enjoy them on sandwiches, sausages, or even leftover pizza (for the ultimate collegiate experience).
