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Pickled Hops

Just like spring delectables of morel mushrooms and asparagus, hops is a great spring food to capture.
Prep Time3 hours
Cook Time20 hours
Course: Appetizer
Keyword: canning, Hops, Pickling
Servings: 12
Author: vkhanson
Cost: 5.00

Equipment

  • Large bowl
  • Large sauce pan or Dutch oven
  • Water bath canner or pressure canner and equipment (funnel, magnet, jar gripper)
  • 4 pint canning jars (& lids/rings), OR 1/2 gallon pickle jar & lid if making refrigerator version
  • knife and cutting board

Ingredients

Prepare the hops

  • 10 c young spring hops sprouts If they are allowed to get too tall they will get woody.
  • 1/4 c canning salt or coarse salt
  • water to cover/submerge

Prepare the jars/jar

  • 1/4 c horseradish prepared
  • 1 tbsp red pepper flakes
  • 1 1/2 tbsp fennel seed
  • 1 tsp Pickle Crisp (calcium chloride)

Prepare the syrup

  • 3 c cider vinegar 5% acidity
  • 1 1/4 c beer made with hops I like an IPA
  • 1/3 c sugar
  • 2 tbsp mustard seed
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp canning salt

Instructions

Prepare the hops

  • Then transfer out, rinse Trim woody bases. 
  • Wash the hops in large bowl of water and swishing.  Then transfer out, rinse and repeat.
  • If a bit droopy and you aren’t processing right away, trim the ends and soak in cold water for an hour or two.  If you will be pickling the next day, drain and put into plastic bag(s) in the refrigerator or a cooler. 
  • If you are continuing the process, place washed hops in a large bowl, sprinkle with salt and cover with cold water.  Let stand for one hour.  Rinse.

While hops are soaking

  • Sterilize (or at least wash very well in hot water and detergent)4 pint jars (you may need 5), OR, if not canning and storing in refrigerator, a ½ gallon glass or plastic container. If you have a sanitize stage on your dishwasher, that will work best. 

Jars

  • Into each jar, place: 1 TBSP horseradish, ½ tsp red pepper flakes, ½ tsp fennel seed, 1/8 tsp Pickle Crisp (Calcium Chloride)
    OR
    Alternatively, if using the refrigeration method, add to the syrup or directly into 1/2 gallon jar: 1 TBSP red pepper flakes, 1 ½ TBSP fennel seed, ¼ c TBSP horseradish, 1 tsp Pickle Crisp (Calcium Chloride)

Next

  • If you will be canning, prepare the water bath or pressure canner and get water to a simmer.
  • Have the proper lids and rings ready. Be sure to scald the lids briefly in water and have hot for when placing on the jars.

Syrup

  • In Dutch oven, place: 3 c cider vinegar (5% acidity), 1 ¼ c beer of choice, (I suggest an IPA), 1/3 c sugar, 2 TBSP canning salt, 2 TBSP mustard seed, 2 TBSP onion powder (you can also choose to pack stalks loosely & use minced onions), 2 TBSP garlic powder (or finely minced garlic)
  • Bring syrup to a boil and boil gently for one minute. 
  • Add the cleaned hops and simmer 5 minutes.
  • Ladle into pint jars to ½ inch head space. 
    OR
    1/2 gallon jar and let cool, then refrigerate.
  • If canning:  Wipe rims with clean damp cloth (or paper towel) and tighten on rings.  As you fill and seal jars, place on canner rack. Remember that cool jars meeting boiling water equals broken glass…try to move swiftly when putting hot syrup into jars and placing on the rack.  
    If water bathing, the water should be boiling with the rack hooked over the sides just above the water.    When all jars are in the canner, process. 
  • Water bath canning:  lower the rack into the boiling water carefully. Place lid on and boil for 10 minutes.  Start timer when water comes to a boil with the jars in it. 
    Pressure canning:  Turn heat on to high, close and tighten lid.  Exhaust steam for 10 minutes then place the steam weight on.  Process at 5 pounds of pressure for 10 minutes. Allow pressure gauge to return to 0 before opening.

Notes

If canning and the center of lid doesn’t go down with vacuum after cooling, jar did not seal.  Store unsealed jars in the refrigerator.  They will last a long time in the refrigerator.
These are especially delicious served on extra-sharp cheddar cheese.