My favorite side-dish just got better!  Cucumber refrigerator pickles are a staple in my house. I serve them with roasted and smoked meats, smoked salmon and add them to salads.  The addition of craft gin adds a depth of flavor with botanical notes that takes a beloved dish from already great to extra special!

Serves 6-8 

2          English cucumbers

2          shallots

½         cup sugar

½         tablespoon kosher salt

1          teaspoon white peppercorns

½         cup apple cider vinegar 

½         cup craft gin

Wash and dry the cucumbers.  Peel alternating strips of the green skin off the cucumber with a vegetable peeler.  

Slice very thinly by hand or with a mandoline slicer.  Set aside.   Peel shallots and slice at the same thinness as cucumber.  Mix cucumber and shallots.  The shallot slices will un-ravel into small lilac rings which is what you want.  Set aside.

In a small heavy-duty sauce pan, whisk sugar, salt, peppercorns and vinegar together and heat gently over medium heat until completely dissolved.  Let cool.  Mix in the gin.  Pour over cucumber and shallot slices and mix well.  

Put in a plastic or glass container with a tight lid and refrigerate, turning occasionally for at least 3 hours before serving.  Taste and adjust seasoning if necessary.

Keeps for up to three days in the refrigerator.

ALL RECIPES ©ELIZABETH KARMEL 2020