3 lbs pickling cucumbers
1 cup onions (julienned)
1 quart apple cider vinegar
2 cups granulated sugar
1 cup kosher salt (plus 1/2 cup for curing)
2 oz pickling spice
1 T turmeric
2 T onion powder
12 oz Cutaway IPA
Slice the cucumbers and onions
Sprinkle 1/2 cup salt over them and refrigerate for at least an hour and preferably overnight
Make the pickling liquid:
Heat vinegar with salt, sugar, and pickling spice until boiling. Remove and let steep for 30 minutes
Strain pickling spices from liquid
Add turmeric, onion powder, and Cutaway IPA
Remove excess liquid from cured pickles.
Pour pickling liquid over pickles.
Refrigerate for 24 hours before using.