MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zesty Honey-Pilsner Pickles
Categories: Squash, Preserving, Vegetables, Beer
Yield: 48 Servings

3 1/2 lb (3" to 4") pickling
- cucumbers *
12 oz Bottle pilsner beer
1 3/4 c Water
1 3/4 c Cider vinegar
1 1/2 c White vinegar
1 c Honey
1/4 c Pickling salt
7 cl Garlic; smashed
7 ts Whole multicolor
- peppercorns
7 ts Mustard seeds

Thoroughly scrub cucumbers. Remove stems and blossoms;
slice off blossom ends. Cut cucumbers into 1/4" - 1/2"
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" 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" 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" slices. If you purchase cucumbers for
pickling, be sure they have not been coated in wax, which
impedes the pickling process.

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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