Ingredients

4    quarts (4 L) thinly sliced pickling cucumbers or English cucumbers
6    medium-small onions, sliced
1    green bell pepper, chopped
1    red bell pepper, chopped
1/3     cup (75 mL) pickling salt
2-3    trays ice cubes (the more ice, the crispier the pickle)
3    cups (750 mL) cider vinegar
5    cups (1.25 L) granulated sugar
2    tablespoons (30 mL) mustard seed
1 1/2     tablespoons (22 mL) celery seed
1 1/2    teaspoons (7 mL) turmeric
1    cup (250 mL) beer

Directions

Thoroughly scrub cucumbers; do not peel. Cut ends from cucumbers and discard. Slice cucumbers thinly, making 4 quarts (4 L). In a large non-reactive container (such as ceramic, glass, stainless steel-not aluminum), combine cucumbers, onions, peppers, salt and ice cubes. Let stand at room temperature for 3 hours. Drain. Lightly rinse to remove excess salt and thoroughly drain again.

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 the beer and remove from heat. Ladle into hot sterilized jars, leaving ½-inch (1 cm) head space. Seal with 2-piece lids. Makes about 8 pint-sized (500 mL) jars.