Gin Pickled Cucumber


  • 1x 500ml jar
  • 1 Cucumber
  • 350ml white wine vinegar
  • ¾ tbsp caster sugar
  • 1 tsp sea salt
  • ½ tsp chilli flakes
  • 10 juniper berries
  • 1 banana shallots
  • 3 sprigs of mint
  • 3 tbsp gin


Prep the cucumber, by slicing into 3mm thick discs. Peel and slice the shallot into 2mm discs. Pluck the mint leaves from the stalk and tear into pieces if large.

Make your vinegar brine by combining the vinegar, sugar, salt, chilli flakes and juniper berries in a pot, bring to a simmer, dissolve the sugar and salt and allow to cool.

Stack the cucumber discs, layering in bits of shallot and mint, without squashing, into a cooled sterilised jar.
Add the measure of gin and pour over the brine to completely submerge.

Tap the jar on the bench to release any bubbles and seal.

Keeps for 6-8 months sealed, once opened keep in the fridge and consume within 4-6 weeks.