Start by washing the pickling cucumbers thoroughly. Then, slice them into 1/4-inch thick rounds. You can also choose to leave them whole or cut them into spears if you prefer a different pickle shape.

Black peppercorns, mustard seeds, coriander seeds, and crushed garlic cloves are added to a big pot along with two cups of apple cider vinegar, one cup of water, one cup of bourbon, one cup of pure maple syrup, and one tablespoon of kosher salt. This combination should be heated until it boils, then it should be simmered for about five minutes.

While the brine is simmering, pack the cucumber slices tightly into sterilized jars. Leave about half an inch of space at the top of each jar to allow for expansion.

Carefully ladle the hot brine over the cucumbers, ensuring that they are completely submerged. Use a wooden spoon to remove any air bubbles trapped in the jars.

Place sterilized lids on the jars and screw on the bands until they are fingertip-tight. Make sure not to overtighten them.

Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Afterward, let the jars cool to room temperature.