Nectar of the gods

Cucumbers are taking over the wee homestead. I’ve made cucumber-dill salad, sliced them up for snacks and toppings on greens, and even tried them on bruschetta.  But I draw the line at pickles — it’s too easy to turn them into flaccid, chewy nastiness. So unless you have a gift with vinegar or your name is Wickles, back away from the canner. Myself included.

With two giant cucurbits left in the crisper, I puzzled over a new and exciting use. Then I remembered my good friend Kristen once ordering a fancy drink with cucumber gin. Surely an infusion wouldn’t be difficult?

Cucumber-infused gin

So I sliced up the cucumbers, placed them in two quart-sized mason jars, and covered them with gin. Stored in our cool, dark pantry, they’ve been given a good shake once or twice daily.

After three days, the cucumber notes are deliciously strong. I’ll probably give it another day— just to see if it makes a notable difference — before trying a good old fashioned gin fizz.

Peach infusions

While cleaning the fridge, I found two peach stowaways that somehow escaped canning, so I followed the same technique with them. One went into a pint jar of brandy and one into a pint of gin. Peaches generally take longer to infuse, so I’ll do a taste test next week and report back.

As a side note, the cucumbers were organic but not the peaches. So I removed the peach skins before soaking, even though it means the color won’t be so beautifully saturated.

Written By
More from Jenn

Sun’s Cream (Part 1)

Hormone disruptors or skin cancer? This is the decision I make everyday...
Read More

Leave a Reply