-4 lbs pickling cucumbers


for the brine

2 cups white wine vinegar

2/3 cup gin

2 tbsp juniper berries

Juice of 2 limes

1 tsp sugar

½ tsp sea salt

4 tbsp, packed, chopped mint

1 ¼ cup water


Add to the bottom of each jar

2 sprigs mint

6 juniper berries

Zest of 2 limes, divided equally between the jars


-Combine all brine ingredients except the gin in a saucepan, and bring to a boil.

-Wash cucumbers, remove blossom-end, and trim to 1 inch of the height of  the jar. 

-when the brine comes to a boil,  reduce to a simmer.

-Pack mint, juniper, and lime zest into hot, sterilized 500 ml mason jars.

-Pack cucumbers into jars as tightly as you can without crushing them.

-Add gin to brine, then pour hot brine into prepared jars, leaving ½ inch headspace.

-Remove any air bubbles from inside the jar by running a chopstick along the inside of the jar.

-Wipe rims clean, apply lids fingertip-tight. 

-If processing for shelf-stability, lower jars into the water bath canner.

-Bring water back up to a boil, then process for 10 minutes.

-Turn heat off and let sit for 5 minutes.  Remove jars from canner and allow to cool overnight.

-Check seals and refrigerate and unsealed jars.

-Let rest for at least one week to allow flavours to develop before eating.

Makes 4-5 500 ml jars