Subj : BH&G 2782
To   : All
From : Dave Drum
Date : Sat May 22 2021 11:41:58

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
 
MMMMM

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