Homemade pickles are perhaps one of our favorite ways to eat cucumber. We love the different ways we can brine cucumber spears and this particular recipe is one that we especially enjoy. These gin and tonic pickles have a unique flavor and are a great addition to just about anything, from sandwiches or burgers to that brunch classic, a bloody Mary. There’s just something about the bubbly, tangy effervescence of the tonic and the juniper flavor in the gin that works really well here. These pickles come out as light and refreshing as the famed cocktail itself.
Making pickles at home is a great summer project, and there are so many different ways to pickle. Sweet or spicy brine mixtures are often the way to go, and we definitely have our favorite combinations of flavors to work with. That’s why we were so intrigued by this particular recipe; there’s a truly unique flavor to the cucumber, and as crazy as it may sound, these gin and tonic pickles are fabulously tasty. If you’re new to pickling, remember to properly sterilize your mason jars before using them. Once that mason jar is ready, it makes for the perfect vessel to practice your pickle recipes.
We absolutely love the taste of a homemade pickle, fresh, crisp, cool, and the fact that we’ve done it ourselves seems to make it taste better than anything we might buy at the grocery store. This recipe couldn’t be more simple, and it’s a fun way to change up your usual pickle routine. They’re not overly boozy, have a nice flavor from the citrusy limes, and just enough sugar to help temper the acidity of the lime juice. If you’re looking for something unique to serve at your next cocktail party, then these gin and tonic pickles should definitely be on the menu.
Gin and Tonic Pickles
Serves 6-8; 15 minutes active, 1-2 days inactive
- 6 small cucumbers, cut into spears
- 1 lime, sliced
- ½ cup gin
- ¼ cup lime juice
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- ½ cup tonic water + more if needed
- Place cucumber spears into a mason jar. Add lime slices, gin, lime juice, sugar, salt, and tonic water, adding more tonic to fully cover spears if needed.
- Cover with lid and shake gently to blend ingredients. Refrigerate overnight or up to 2 days before eating. Pickles keep for 1 month in the refrigerator. Enjoy!