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Bread and Butter Pickles with maple sugar and bourbon.

Maple Bourbon Bread and Butter Pickles

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Ingredients
  

  • 4 lbs Cucumbers
  • 1 each Yellow Sweet Onion, Thinly Sliced
  • 3 Cups Apple Cider Vinegar
  • 3 Cups White Vinegar
  • 3 Cups Maple Sugar
  • 1 Cup Bourbon Feel free to add more. My recipe was a little light on the bourbon flavor.
  • ¼ Cup Fine Sea Salt
  • 2 Tbsp Yellow Mustard Seeds
  • ½ Tbsp Crushed Red Pepper
  • 1½ Tsp Celery Seeds
  • ½ Tsp Allspice Berries
  • ½ Tsp Ground Turmeric

Instructions
 

  • Slice the cucumbers into 1/4 inch thick discs.
  • Cut the onion in half through the root end, peel, and then thinly slice. Discard the root end and peels of onion.
  • Combine the cucumbers and onions evenly between 3 quart-sized glass jars with lids. Pack the vegetables tightly into the jars. Use a fourth jar if necessary.
  • Combine all vinegars and bourbon in a pot over medium-high heat and bring to a light simmer.
  • Add the maple sugar and salt to the simmering vinegar/bourbon mix and stir until fully dissolved.
  • Add all remaining spices to the pot and simmer for about 5 minutes to allow spices to release their flavors into the vinegar solution.
  • Pour the hot vinegar solution directly into the prepared jars and fully cover the cucumbers and onions, ensuring that everything is fully submerged in the liquid.
  • Place the lids on the jars and allow to cool to room temperature then store in the fridge.