Gin & Tonic Refrigerator Pickles
User Reviews
3.4
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Course
Condiments
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Cuisine
American, International
Gin & Tonic Refrigerator Pickles
Description
The recipe calls for trimming and quartering small cucumbers to fit into glass jars. A brine is made combining gin, tonic water, fresh lime juice, and a commercial lime juice product for balanced tartness. Juniper berries are lightly crushed to release their piney aroma and added to the jar for additional flavor.
The cucumbers are packed in the jar, submerged in the gin and tonic mixture, then capped and refrigerated. The flavors infuse over two days, creating a pickle with a crisp texture and complex, slightly bitter and citrusy notes from the tonic and lime. The use of juniper berries ties in the gin flavor.
These pickles are a unique alternative to traditional pickles, well suited as a cocktail snack or condiment with savory dishes. Their fresh, tangy profile and moderate preservation time make them practical for quick pickling projects.
Ingredients
- 5-7 cucumber small, Persian or pickling
- 1 Tbsp juniper berries of
- 3/4 cup gin
- 3/4 cup tonic water
- lime juice of 1
- 2 Tbsp lime juice Roses brand
Instructions
- Wash and trim the stem tips from the cucumbers. Slice them in half lengthwise, and then in half again. Trim them to the length of your jar. You want the spears to fit in the jar and eventually be completely submerged in liquid when you are finished.
- Mix the gin, tonic water, fresh lime juice and the Rose's.
- Lightly crush the juniper berries to release their flavor. Fit the pickle spears into a clean glass jar. Fill the jar but don't pack them in super tightly.
- Add the juniper berries, and then the liquid mixture. Top off with more tonic water if the spears aren't completely submerged.
- Cap the jar tightly and refrigerate. Let the pickles 'pickle' for 2 days before eating.
- The pickles will keep for at least a month in the fridge.
User Reviews
Overall Rating
3.4
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