1 tablespoon whole peppercorns
1/4 teaspoon yellow mustard seeds
1/4 teaspoon brown mustard seeds
2 teaspoons minced garlic (fresh or dried)
1 teaspoon dill seed
1 teaspoon crushed red pepper flakes
1 teaspoon dill
12 ounces Miller Light
1/4 cup water
2 cups red wine vinegar
1 cup sugar
1/2 tablespoon salt
1 pound mini cucumbers (sliced)
2 Serrano peppers (sliced thin)
slice the cucumbers and the Serrano peppers
prepare the pickling spice by mixing all the ingredients for the spice mix in a bowl.
Sprinkle 1 teaspoon of the pickling spice into the bottom of your two jars.
Prepare the pickling liquid.
Combine the vinegar, salt, and sugar in a pot and bring to a simmer to dissolve the sugar.
Remove the pot from the heat and add the water and the beer.
Layer the sliced cucumbers and peppers in the jars, alternating and adding another teaspoon of spice in between the layers until it is all used.
Carefully pour the pickling liquid into the jars filling them up but leaving a 1/4 inch head space at the top.
Jiggle the jars slightly to dislodge any trapped air bubbles.
Cover loosely until the jars are completely cool.
Screw the tops on tight and invert the jars a few times to mix everything up.
Store in the refrigerator, inverting the jars every 24 hours until you eat them all.
Enjoy with hamburgers, hot dogs, or anything you eat pickles on!