- 1kg cucumbers, sliced into rounds
- 1 cup (250ml) white wine vinegar
- 1/4 cup (55g) caster sugar
- Peel of 1 lemon
- 1/2 tsp juniper berries, lightly crushed
- 1 cup (250ml) gin
Method:
Place cucumber in a non-reactive bowl. Sprinkle over 1 tbs salt flakes, then mix with your hands to evenly disperse.
Set aside for 2 hours or overnight to draw out any moisture.
Strain and discard liquid.
To make the brine, combine vinegar, 1/2 cup (125ml) water, sugar and 1 1/2 tsp salt flakes in a saucepan over low heat.
Stir to dissolve the sugar and salt and bring to a simmer.
Turn off the heat, add the lemon peel and juniper berries, and set aside for 15-20 minutes, until the brine has cooled and the flavours have infused.
Once cool, add gin and stir well.
Gently pack cucumber into 4 x sterilised 300ml jars.
Pour over brine, making sure that the lemon and juniper berries are evenly dispersed between all 4 jars.
Remove any air bubbles and seal.
Chill for at least 3 days to pickle before consuming.
Enjoy this beautiful summer treat and add to your sandwiches, charcuterie bowls and salads.
Eat within 2 months.
