You can never say no to a boozy pickle.
6 small cucumbers, such as Persians, ends trimmed and quartered lengthwise
4 slices of lime
1/2 c. Gin
1/4 c. lime juice
2 tsp. sugar
1 tsp. kosher salt
1/2 c. tonic water
- Place cucumbers and lime slices into jar. Top with gin, lime juice, sugar, and salt. Screw lid on tightly and shake to combine. Open jar and add tonic water; the cucumbers should be fully submerged.
- Refrigerate overnight and up to 2 days to allow cucumbers to pickle. (Pickles will keep in the fridge up to 1 month.)
By: Lena Abraham