Sweet Beer Pickles

I love these pickles - Taste so good with burgers and fries!!

• Ready In: 30 mins
• Yields: 8 pint-sized jars

Ingredients

• 4  quarts  thinly sliced pickling cucumbers or 4  quarts English cucumbers
• 6  medium small onion, sliced
• 1  green bell pepper, chopped
• 1  red bell pepper, chopped
• 1⁄3 cup pickling salt
• 2 -3  trays  ice cubes (the more ice, the crispier the pickles)
• 3  cups cider vinegar
• 5  cups sugar
• 2  tablespoons mustard seeds
• 1 1⁄2 tablespoons celery seeds
• 1 1⁄2 teaspoons turmeric
• 1  cup beer

Directions

1. Thoroughly scrub cucumbers; do not peel. Cut ends from cucumbers and discard. Slice cucumbers thinly, making 4 quarts. In a large non-reacative container (Such as ceramic, glass, stainless steel - not aluminum), combine cucumber, onion, peppers, salt and ice cubes. Let stand at room temperature for 3 hours. Drain. Lightly rinse to remove excess salt and throughly drain again.
2. In a large stainless steel or enamel kettle, bring the combined vinegar sugar, mustard seed, celery seed, and turmeric to a boil over medium heat. Add cucumber mixture and return to a boil. Stir in beer and remove from heat. Ladle into hot sterilized jars, leaving about 1/2-inch headspace. Seal with 2-piece lids.