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
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.