Vodka Tonic Refrigerator Pickles

Last weekend, we had a terrible hail storm. It ripped apart my entire cucumber bed. I'm still mourning my loses, but at least I canned 11 jars earlier that day. Perfect timing, right? I don't think my tomato plants are going to get away that easy though! As I'm saddened over my shredded garden, my heart goes out to all the farmers out there that Mother Nature can truly make or break their livelihood. I love you Mother Nature, but please, be nice!

I get a little excited to eat pickles right away so I usually make a jar or two of refrigerator pickles just to get me through until the rest of my pickles are ready. I recently saw a recipe for Gin & Tonic Pickles. I'm not a huge gin fan, well truth be told, I've been told not to drink gin! The thought of a pickled pickle intrigued me though, so I went the vodka tonic route and wanted to brighten it up with some lime juice and mint.

Both Paul and I tried it. He wasn't a huge fan, but he doesn't like vodka tonics. I liked it but with nursing, I don't drink too many cocktails right now and even the pickled pickle was quite strong (in a good way)! I needed a second opinion and luckily, my sister-in-law and husband love cocktails so I knew they would be my perfect guinea pigs. They loved them and said they are a great addition to their cocktails ... both bloodies and vodka tonics.

Vodka Tonic Refrigerator Pickles

Makes 1 quart

2 lbs cucumbers, sliced
3/4 c vodka
3/4 c tonic
1/4 c lime juice
2 T mint

Put mint into your clean jar. Pack in your cucumbers tightly but without jamming them in. They need a little room to breath! Next, add in your vodka and lime juice. Add tonic water until the jar is filled enough to cover all the cucumbers.

Wipe off the rim and top with your lid and ring. Let sit in the refrigerator for at least 48 hours before trying. They will keep for a month.