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.

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Zesty Honey-Beer Pickles

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Stacey Martin

Recipe type: Canning, Preservatives

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Let sit for at least one week before serving. Good up to one year, if sealed and stored in a cool and dry place.

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