Gin and Tonic Pickles
You can never say no to a boozy pickle.
- 6 small cucumbers, such as Persians, ends trimmed and quartered lengthwise
- 4 slices of lime
- ½ c. Gin
- ¼ c. lime juice
- 2 tsp. sugar
- 1 tsp. kosher salt
- ½ 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.)