Snappy Beer Pickles
3 pounds Pickling Cucumber
1 12oz Beer (Your favorite)
1/4 cup Water
2 cups Apple Cider Vinegar
1 cup Sugar
1 tablespoon Salt
1 tablespoon Black Peppercorns
1 tablespoon Mustard Seeds
2 cloves Garlic (Smashed)
1/4 teaspoon Chili Flakes (More if you like it hot!)
1. In medium saucepan combine beer, water, vinegar, sugar, and salt. Over medium high heat, stirring occasionally, dissolve sugar and bring to a simmer. Then shut off heat.
2. Meanwhile, prep cucumbers. Slice into spears or chips. In a large jar or several smaller jars distribute peppercorns, mustard seeds, garlic, and chili flakes evenly. Then pack in the cucumbers (the more you squeeze into a jar the less likely they are to float). Then pour pickling liquid over cucumbers and spices, covering completely.
3. Seal jars, let cool, and store in refrigerator. After 2 days they are ready to eat!
If you would like to store them in the pantry fallow these instructions from Ball ( Step by Step Water Bath Canning )