Zesty Honey-Beer Pickles
Yes you read that right, BEER! We’ve been pickling like mad here on the farm. Our cucumbers didn’t turn out well this year but my in-laws did and they decided not to do any pickling this year so we were happy to take their mounds of cucumbers off their hands. These pickles are a little spicy and sweet with a zip, definitely a great addition as a garnish for cocktails or side to a meal.
- 3½ lbs 4" picking cucumbers
- 1 can of beer
- 1¾ cups water
- 1¾ cups cider vinegar
- 1 cup honey
- ¼ cup pickling salt
- 7 cloves smashed garlic
- 7 tsp whole multicolour peppercorns
- 7 tsp mustard seeds
- Clean cucumbers and remove stems and blossom ends. Cut cucumbers into ½" slices, pictured here in a horizontal slice but you could do length-wise as well.
- In a large pot, combine beer, water, vinegar, honey and pickling salt, bringing to a boil. Stir gently to dissolve honey and skim off any foam, approximately 10 minutes.
- Pack sliced cucumbers loosley into 7 sterilized pint sized canning jars with a ½" space at the top. Add one clove of garlic, 1 tsp peppercorns and 1 tsp mustard seeds to each jar.
- Fill each jar leaving the ½" space at the top with the hot vinegar mixture. Wipe jars clean of any drips and secure lids and rims tightening by hand.
- In a large pot or a boiling canner, bring to a roiling boil and let boil for 10 minutes to process. Remove jars carefully and set to cool on a wire rack.
- Let sit for at least one week before serving. Good up to one year, if sealed and stored in a cool and dry place.