Belgian Pale Ale Pickled Peppers
This Belgian Pale Ale Pickled Peppers recipe is quick and simple and can be served as a side during large meals (add to the pickle tray at your next turkey dinner), or add for some slight spice and crunch to homemade burgers or pizza, chop them up and put them in a quesadilla, burrito, or taco or use in your next fresh salsa. The opportunities are endless, and they also look pretty in the jar, they are fresh, a little spicy, a little sweet, and have that nice crisp crunch.
The Brewery
The Belgian Pale Ale used for these pickled peppers is from Inner City Brewing, in downtown Calgary, Alberta. Their brewing strategy is to produce a wide range of beer styles, true to their origins. In the names and packaging, they honour the location where the recipe originates and the diversity of the inner core of that location. Find out more about Inner City Brewing from their website, Facebook, Instagram, or Twitter.
The Beer
The Belgian Pale Ale – A Day in Bruges – is a 6.4% ABV beer that is herbal, fruity, spicy, dry, and crisp. The appearance is cloudy, bright yellowish-orange with a skinny line of white head. The aroma is herbal with some light notes of banana wafting through. The taste is a bit spicy and bitey, herbal, and some slight banana and bubble gum flavours. The mouthfeel is dry and crispy with some slight bitness lingering. Overall, this is a crisp herbal Belgian-style beer that adds loads of flavour to the pickled peppers.
The Recipe
Belgian Pale Ale Pickled Peppers
Ingredients
- 5-6 bright coloured small sweet peppers
- 5-6 large jalapeno peppers
- 1.5 cup Belgian Pale Ale
- 1.5 cup cider vinegar
- 4 Tbsp. sugar
- 2.5 Tbsp. coarse salt
- 1 Tbsp. coloured peppercorns
Instructions
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Slice all peppers into rings and add to mason jars.
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In a saucepan, over medium heat, add the Belgian Pale Ale, cider vinegar, sugar, salt, and peppercorns. Stir while heating up until all of the sugar and salt have dissolved. Remove from heat.
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Pour the pickling liquid over the peppers. Tightly close mason jar lids and refridgerate for 24 hours before serving. These Belgian Pale Ale Pickled Peppers can last in the fridge for several weeks.
