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Spicy Maple Bourbon Pickles

Amy Zimmer
Bursting with flavor these sweet pickles will not disappoint...


  • Canning jars, lids, Large Stock Pot Or Crab Pot


  • 1 1/2 Cup Water
  • 3/4 Cup Bourbon
  • 1/2 Cup Real Maple Syrup
  • 2 tsp Maple Extract
  • 1 3/4 Cup White Vinegar
  • 5 Cloves Garlic, skinned and chopped
  • 1 1/2 tbsp Pickling Salt
  • 1 tbsp Pickling Spice
  • 1 tsp Celery Seed
  • 1 tsp Red Pepper Flakes - Add More for More Heat


  • Add all ingredients. Bring to a boil. Simmer for 10 minutes.
  • Sanitize two quart jars as well as a pint with lids
  • while the jars are warm, stuff with cucumbers
  • ladle brine over the pickles leaving a half inch space at the top of the jar
  • Wipe off the lip of the jar, screw on lid and ring to finger tight
  • submerge your jars into nearly boiling water on a canning rack inside of the pot being sure the jars are covered by an inch or two of water.
  • Bring to a boil - and boil for 10 minutes
  • Turn off heat and remove jars from water
  • Allow to cool being sure that your lids have sealed
  • Do not eat until a minimum of a week has passed to be sure the flavors are absorbed by your cucumbers