Recipes & Cooking How to Cook Preserving & Canning Zesty Honey-Pilsner Pickles 3.4 (19) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 20, 2013 Rate PRINT Share Trending Videos Close this video player Photo: Jason Donnelly Prep Time: 45 mins Process Time: 10 mins Total Time: 55 mins Servings: 48 Yield: 7 pints Jump to Nutrition Facts Ingredients 3 ½ pound 3- to 4-inch pickling cucumbers* 1 12 ounce bottle pilsner beer 1 ¾ cup water 1 ¾ cup cider vinegar 1 ½ cup white vinegar 1 cup honey ¼ cup pickling salt 7 cloves garlic, smashed 7 teaspoon whole multicolor peppercorns 7 teaspoon mustard seeds Directions 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. *Tip: 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. Rate It Print Nutrition Facts (per serving) 36 Calories 8g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 36 % Daily Value * Sodium 580mg 25% Total Carbohydrate 8g 3% Total Sugars 6g Vitamin C 1.1mg 1% Calcium 9mg 1% Iron 0.2mg 1% Potassium 69mg 1% Folate, total 3.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.