Zesty Honey-Pilsner Pickles
- 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, the water, cider vinegar, white vinegar, honey, and pickling salt. Bring mixture to boiling, 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. Makes 7 pints.
From the Test Kitchen
If small pickling cucumbers are not available, cut field (regular garden) cucumbers into 1/4- to 1/2-inch slices. If you purchase cucumbers for pickling, be sure they have not been coated in wax, which impedes the pickling process.
Nutrition Facts (Zesty Honey-Pilsner Pickles)
- Per serving:
- 36 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 580 mg sodium,
- 8 g carb.,
- 0 g fiber,
- 6 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet