A good pickle is hard to beat. They are great snacks, garnishes and ingredients if you want add a little zip to your daily meal. The good news is you can make these at home with no special equipment. If you have a large bowl, some jars with lids and a refrigerator you can make awesome pickles.
I started with a basic spicy dill pickle recipe and adapted it to make them maple bourbon after trying some pickles at a restaurant in San Francisco. They tasted so good I had to make some myself. The maple and bourbon is fairly mild in this version, and it helps to leave them in the fridge longer than the minimum 10 days to really develop those flavors. If you want the maple and or bourbon to be more pronounced feel free to add a little more. Same goes for the spice level. If you like them really hot, add more red pepper flakes or even some whole dried red chilies. If you want a simpler dill only pickle, try my Dilly Beans brine instead.
• 2-3 cucumbers cut in half and then into quarters length wise or 10-12 pickling size
cucumbers whole or simply cut in half length wise.
• 1 Carrot cut into ¼ inch “coins”
• 1 Red bell pepper, seeds and top removed, cut into strips
• 1 hot pepper cut, seeds and top removed, cut into strips (optinal)
• 1 ½ cups water
• ½ cup bourbon or whiskey
• ¼ cup real maple syrup
• 1 ¾ cups white vinegar
• ¼ cup white sugar
• 1 head of garlic, broken into cloves with skins removed (about 8 cloves)
• 1 ½ Tbsp kosher salt
• 1 Tbsp pickling spice
• 1 ½ tsp dill seed
• ½ -1 tsp red pepper flakes (adjust depending on how spicy you want them)
• 4 sprigs of fresh dill weed
- In a large bowl combine the water, whiskey, vinegar, maple syrup and spices.
- Stir well and add the vegetables (make sure the vegetables are covered by the pickling liquid)
- Cover the bowl and let it sit on the counter for two hours
- Remove the vegetables and place them into 2-3 clean mason jars. Make sure you get fairly even amounts of cucumber, pepper and garlic in each jar
- Top off each jar with pickling liquid from the bowl
- Place clean, tight fitting lids on each jar and place them in the refrigerator
- Now the hard part. Let them set in the fridge for at least 10 days, 2 weeks is better.
- After they have time to rest in the fridge, enjoy them as a snack or use them on sandwiches, in recipes, etc.
• You can pickle just about any type of vegetables, so feel free to experiment. This recipe makes great dill pickles from cucumbers, carrots, cauliflower – get creative.
My Pampered Chef simple slicer makes prepping vegetables for pickles fast and easy. I love the quick thickness adjuster and the food holder actually stays on the track unlike others I’ve tried. This thing is a work horse.
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