Cornersmith: Gin Pickled Cucumbers RECIPE

Gin Pickled Cucumbers

4x 300ml jars

1kgs of cucumbers
1 tablespoon of salt
plus 1.5 teaspoons salt
½ teaspoon juniper berries – slightly crushed
1 whole lemon peeled
250ml gin
250ml white wine vinegar
125ml water
1/4 cup of caster sugar


Slice the whole cucumbers into 20 cent piece rounds and put into a non–reactive bowl and sprinkle with a tablespoon of pure salt, then mix with your hands to evenly disperse. Let sit for 2 hours – up to overnight to draw any excess moisture out. Then strain and discard the excess liquid.


2. To make your brine by combine vinegar, water, sugar and 1.5 teaspoons of salt into a saucepan and place over a low heat. Stir to dissolve the sugar and salt and bring to simmering point. Turn off the heat and add in the lemon peel and the juniper and let sit for 15-20 minutes, until the brine has cooled down and the flavours have infused. Once cool, add in the gin and stir well.


3. Gently pack cucumbers into clean jars. Pour over the brine making sure the lemon and juniper berries are evenly dispersed between all 4 jars. Remove air bubbles and seal.


4. Store in the fridge and let them sit for at least 3 days before consuming. Eat within 2 months.


This recipe is presented in partnership with Smeg Australia.

Pick up the ingredients for this recipe and more at our weekly Farmers Market, 8am-1pm every Saturday. More info.