Yash Lakhan
March 24, 2025
An easy addition to cocktails – serving as both, a garnish and mixer, pickled cucumber contributes a balanced taste to beverages along with adding textural variation to beverages. The process of making them at home requires minimal ingredients and little effort, after which it can be stored for long-term use.
1 cucumber, thinly sliced 100 ml water 100 ml white/apple cider vinegar 2-3 tablespoons salt 2-3 tablespoons sugar 1 tablespoon mustard seeds 1 tablespoon whole black peppercorns 1 green chilli, sliced (optional)
Slice the cucumber into thin rounds or spears and rinse.
Boil the vinegar and water with salt and sugar until fully dissolved and homogenous.
Add the whole spices and chilli into a sterilised glass container.
Place the cucumber slices or batons in and pour the hot brine over them.
Allow to cool to room temperature, seal the jar and chill in the refrigerator for at least 12 hours before use.
Use as a garnish, muddle in cocktails, mix into gin and tonics or as a substitute for olives in martini cocktails.
Store pickled cucumber in a clean, airtight jar in the refrigerator and use within four weeks for best quality. *Drink Responsibly. This communication is for audiences above the age of 25.