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Thoroughly scrub cucumbers. Remove stems and blossoms; slice off blossom ends. Cut cucumbers into 1/4- to 1/2-inch slices.
In a 5- to 6-quart stainless-steel, enamel or nonstick heavy pot combine beer, water, cider vinegar, white vinegar, honey and pickling salt. Bring mixture to a boil, stirring to dissolve honey. Skim off any foam.
Pack cucumber slices loosely into seven hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 clove garlic, 1 teaspoon peppercorns and 1 teaspoon mustard seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving.