This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at firstname.lastname@example.org.
- 1 lemon
- 8 kirby or pickling cucumbers, quartered lengthwise
- 2 small shallots, thinly sliced
- 1 ½ cups distilled white vinegar
- ½ cup New Deal Gin No. 1
- 1 Tbsp dried juniper berries
- 2 Tbsp kosher salt
- 2 Tbsp sugar
- 2 (16 oz) mason jars with lids
- Using a vegetable peeler, peel four strips of zest from the lemon. Cut the lemon in half and add the juice from one half into one mason jar and the juice from the other half into the second jar. Add two strips of zest per jar.
- Add half the cucumber spears and half the sliced shallots to each jar, packing them tightly.
- Combine the vinegar, gin, juniper berries, salt, and sugar in a small pot over medium-high heat and bring to a simmer. Remove from heat and pour half the brine into each jar, filling to the top (if you don’t have enough brine, top jars with more white vinegar; if you have extra brine, use it to pickle more shallots or red onion). Top each jar with its lid and let cool to room temperature before transferring to the fridge.
- Store pickles in the fridge for 24 hours before using. These pickles will keep in the fridge for up to two weeks.