IPA Beer Pickles by MILK in Edinburgh

These pickles are so easy to make and are extremely versatile. We are going to serve ours with ancho braised pork and black rice for a special gluten free dinner we are hosting at The Fruitmarket Gallery.  Equally, they would be great mixed in a salad, sprinkled on tacos or just eaten straight from the jar as I have a habit of doing.  We, of course, will be using Bellfield Brewery IPA because of its amazing depth of flavour and its gluten free status.

MILK are pairing up with Edinburgh's Bellfield Brewery, the UK's first dedicated gluten-free brewers, to bring you a delicious 3-course dinner in our amazing space at The Fruitmarket Gallery on the 26th August.

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Enjoy a complimentary beer on arrival while one of the brewery's experts will introduce you to their ales and brewing methods then enjoy a menu created exclusively for the evening using the brewery's beer, inspired by Scotland's best seasonally sourced produce and featuring ingredients that don't contain gluten. 

Tickets can be booked via this link http://www.cafemilk.co.uk/fruitmarket-gallery/26th-august

Ingredients:

110g caster sugar

330ml IPA beer

235ml cider vinegar

1/2 tsp sea salt

400g carrots

400g radishes

1 fresh jalapeño pepper

2 tbsp chopped coriander

Method:

1. Mix the sugar, vinegar and beer in a non-reactive pot and heat gently until the sugar dissolves and allow to cool.

2. Cut the top from the jalapeño and roll in your hand over a bin or some other receptacle to catch the seeds.  This is the best method I have found for deseeding.  It prevents any of the seeds coming into contact with your skin and also leaves the jalapeño intact.

3. Slice the jalapeño, carrots and radishes with a mandolin or very finely with a knife.

4. Once the beer/vinegar mixture has cooled add your vegetables to a jar, a large litre one or a few smaller ones should do it. Just make sure it doesn’t have a metal lid as the acid in the vinegar might react with it.

5. Pour over the vinegar mixture and stir in coriander and salt.

6. If you can it’s best to leave it overnight in the fridge to marinade before using. Your pickles should last up to a week in the fridge.

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