Small batch gin and tonic refrigerator pickles

Delicious preserves inspired by a favourite cocktail!

I love watching people’s faces when they taste these delicious pickles – the realization that they are not dill and/or garlic flavoured is always fun to witness and it’s interesting how quickly people also recognize that the pickles are based on a favourite cocktail. Juniper berries are one of the key elements that give gin its distinctive flavour; adding them to these pickles accentuates the gin’s flavour but you can certainly omit them if you prefer. I like to use small thin-skinned cucumbers (often labelled as Lebanese or Persian) for this recipe. If you like this recipe, you might also appreciate my gin and tonic slushies.

Ingredients

• 1/2 cup (125 mL) gin
• 1/4 cup (60 mL) freshly-squeezed lime juice
• 1 teaspoon cracked juniper berries (optional)
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 4-6 small cucumbers
• 4 lime slices, halved
• 1/2 cup (125 mL) tonic water (or more, as needed)

Method

• In a microwave-safe container or small saucepan, warm gin over medium heat until it is just beginning to steam (don’t let it boil). Stir in lime juice, cracked juniper berries, sugar and salt; keep stirring until sugar and salt have dissolved. Set aside.  
• Wash cucumbers and trim just enough off both ends that they will fit upright in a 2 cup (500 mL) wide mouth canning jar (or other similar-sized jar with a tight lid).  Slice lengthwise into four or uniform wedges. Place cucumbers and halved lime slices into the very clean jar.   
• Pour warm gin and lime juice mixture over the cucumbers. Cover jar and shake gently to blend well.
• Remove lid and add enough tonic water to fully cover the cucumbers; the amount you need will depend upon the size of your cucumbers and jar. Cover and shake again.
• Let sit at room temperature for 4 hours then refrigerate for 48 hours before eating. Like most refrigerator pickles, these should be consumed within a month.

Makes 1 jar.