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Gin and Tonic Pickles

You can never say no to a boozy pickle.



small cucumbers, such as Persians, ends trimmed and quartered lengthwise
slices of lime
1/2 c. Gin
1/4 c. lime juice
2 tsp. sugar
1 tsp. kosher salt
1/2 c. tonic water



  1. 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.
  2. 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

(Grabbed from:

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