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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love these pickles - Taste so good with burgers and fries!! Ingredients:
4 quarts thinly sliced pickling cucumbers or 4 quarts english cucumbers |
6 medium small onion, sliced |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
1/3 cup pickling salt |
2 -3 trays ice cubes (the more ice, the crispier the pickles) |
3 cups cider vinegar |
5 cups sugar |
2 tablespoons mustard seeds |
1 1/2 tablespoons celery seeds |
1 1/2 teaspoons turmeric |
1 cup beer |
Directions:
1. Thoroughly scrub cucumbers; do not peel. Cut ends from cucumbers and discard. Slice cucumbers thinly, making 4 quarts. In a large non-reacative container (Such as ceramic, glass, stainless steel - not aluminum), combine cucumber, onion, peppers, salt and ice cubes. Let stand at room temperature for 3 hours. Drain. Lightly rinse to remove excess salt and throughly drain again.
2. In a large stainless steel or enamel kettle, bring the combined vinegar sugar, mustard seed, celery seed, and turmeric to a boil over medium heat. Add cucumber mixture and return to a boil. Stir in beer and remove from heat. Ladle into hot sterilized jars, leaving about 1/2-inch headspace. Seal with 2-piece lids.
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