Source: Karen Soloman
2 12 oz. bottles Anchor Steam beer (or another medium- to full-bodied beer)
2 lbs. small pickling cucumbers (Persians, Kirby’s, etc.)
3 cloves garlic
3 dried chili peppers
1 T each yellow mustard seeds, black peppercorns, and kosher salt, divided
Distilled white vinegar
Gather three clean pint-sized canning jars with lids. If you’re planning to can these pickles, sterilize your jars and lids. Note that canning these pickles is not necessary.
Pour the beer into a large saucepan – larger than you think, as it will foam quite a bit. Set over high heat until boiling and foaming, stirring occasionally to reduce the foam. When it comes to a boil, reduce the heat to medium low and let the beer simmer for about 15 minutes, until it reduces by about a third.
Meanwhile, scrub the cucumbers really well (especially the ends). Quarter them lengthwise and, if needed, trim them to fit into the jars.
In the bottom of each jar, place one clove of garlic (with an X cut into it), one chili pepper, and one teaspoon each of the mustard seed, peppercorns, and salt. Tilt the jar on its side and stack the pickles into the jar as tightly as possible.
Fill each jar halfway with the hot beer, and then top it off with vinegar until the vegetables are fully submerged. Cap tightly and shake to combine.
If you’re canning these pickles, use only sterilized jars and lids. Loosen the cap to fingertip-tight and then process in a hot water bath for 10 minutes. If you’re making refrigerator pickles, let the pickles sit at room temperature for 24 hours, then move them to the fridge.
The flavor of the pickles will be at its best after 3 days.