Cucumber Pickle with Edinburgh Gin
Preparation time
Cooking time
Total time
The cucumber I used for this was squatter and fatter than a standard supermarket one. It had quite large seeds which I removed. The chilli I used was quite hot - you need some heat but treat amount with caution. I used one 50ml bottle of Edinburgh Gin. You can of course, use a different type! Wash and heat your jars in the oven to sterilise them before filling. If you like your pickly crunchy eat after a few days, otherwise it will keep for weeks.
Recipe type: Pickle
Cuisine: British
Serves: 2 jars
  • 1 large organic cucumber thinly sliced
  • ½ red chilli
  • 500 ml cider vinegar
  • 1 lime, zest and juice
  • 30 gr granulated sugar
  • 6 allspice berries
  • 1 medium size red onion very thinly sliced
  • 50 ml gin I used Edinburgh Gin
  • 5 gr salt
  • Springs of fresh mint
  1. Add the vinegar, lime juice and zest, chilli, sugar, allspice berries and salt in a pan and heat to dissolve the sugar.
  2. Remove from the heat and set aside.
  3. Thinly slice the cucumber and onion. Keep separate.
  4. Take the mint leaves off the stalks.
  5. Now the fun bit. You are now going to layer the ingredients in the jar. First a layer of cucumber, then onion, then mint leaves and so on.
  6. Add half the gin to each jar
  7. Fill the jars with the set aside liquid and ensure that all the items in the jar are covered otherwise they will not keep Tap and then seal.
  8. You can eat after a day, or if properly sealed it will keep 6 months. Refrigerate after opening
Recipe by Edinburgh Foody at