Sweet and Spicy PBR Pickles

[bbqLuv]

On a warm, sunny summer afternoon, hot burger fresh off the grill, topped with PBR pickles and a cold PBR in hand. I look forward to the summer.

INGREDIENTS

• 3 lbs pickling cucumbers, washed, ends trimmed and sliced 1/8" thick
• 12 oz PBR
• 1/4 cup water
• 1 cup white distilled vinegar
• 1/2 cup sugar
• 1 Tbsp salt
• 1 Tbsp yellow or brown mustard seeds
• 1 Tbsp black peppercorns
• 1/2 tsp of red chili flakes (optional)
• 2-3 crushed garlic cloves (optional)

DIRECTIONS

1. To make these beer pickles, in a medium saucepan combine PBR, water, vinegar, sugar and salt.
2. Place over medium-high heat and stir occasionally to dissolve sugar.
3. Bring to a simmer and then turn off the heat.
4. In a clean, large glass jar (or multiple smaller jars) distribute cucumber slices, mustard seeds, garlic, and chili flakes.
5. Pour the pickling liquid over the cucumbers and spices, making sure that they are completely covered.
6. At this point, if you’re preserving the pickles, you’ll seal them using a canning water bath and process them for ten minutes.
7. Preserved pickles can be kept in a cool dark place for up to six months.
8. Refrigerate after opening. If not, seal the jar or jars and let rest in the refrigerator for at least two days before eating.

[Attjack]

Been wanting to make some refrigerator pickles recently. Haven't seen any pickling cukes though.

[CandySueQ]

I find cukes at WM as "garden" cucumbers in a 2 lb. bag. On the shelf above the English cukes. Look for more than 6 cukes in a 2 lb. bag. Smaller cukes make better pickles. Thanks for the recipe!