Sweet Beer Pickles - cooking recipe

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

Preparation

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.
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.