• 19 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


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

36 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 580 mg sodium. 69 mg potassium; 8 g carbohydrates; 0 g fiber; 6 g sugar; 0 g protein; 0 g trans fatty acid; 34 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 9 mg calcium; 0 mg iron;


19 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4