Buzz
I like to think of myself as a pioneer in the art of quick pickling. After all, I introduced the world to The Big Pickle, a massive and delicious pickle. But this time, I’ve truly outdone myself—I’ve created boozy pickles, and they are absolutely delightful.
Every artist needs a muse, and mine is Virginia (our managing editor), especially when it comes to cheese, charcuterie boards, and anything pickled or cured that belongs next to cheese. During one of our quick cheese chats, she mentioned a jar of gin cornichons had made their way into her fridge—and her heart. Naturally, I needed to learn more.
These miniature ‘gin-infused’ cucumbers are soaked in a 2% gin solution, delivering ‘vibrant juniper and zesty citrus notes’ with ‘a crisp, fruity finish.’ That sounded amazing to me, so I set out to make my own. Predictably, I increased the gin content—after a decade of martini drinking, my Tanqueray-conditioned palate wouldn’t even register such a mild dose of gin.
I began with a modest 11% ABV, blending equal parts gin and water with a full cup of white wine vinegar. A touch of sugar, a pinch of salt, and a handful of juniper berries completed the mix. After pouring the warm brine over tiny onions and letting them chill overnight, they were good—but not quite the boozy, indulgent pickles I had envisioned. Lacking fresh herbs and unwilling to brave the rain for more, I solved one issue by increasing the alcohol and cutting the water, and the other by swapping gin for aquavit—otherwise known as “angry gin.”
Is it difficult, being a genius? Occasionally, but the rewards are undeniable. Believe me when I say that water is passé—aquavit, meaning “water of life,” is the brine of today, tomorrow, and eternity. My new creation is half vinegar, half aquavit, and entirely exceptional. I’ve poured it over tiny onions and a sliced beet, and now I must venture (most likely through the rain) to replenish my supply of both.
Aquavit is a game-changer for pickles, bringing an array of herbal delights. Infused with dill and caraway—flavors that naturally complement pickles—it delivers these notes already in solution. The ethanol adds warmth, not as a harsh burn, but as a crisp, snappy finish. Math enthusiasts may have calculated that these pickles boast a 22% ABV, but by now, I trust you have faith in my expertise on both pickles and booze. (Otherwise, what has all of this been for?)
What’s the proper use for alcoholic pickles? The same as any pickle—pile them onto sandwiches, snack boards, or drop them into martinis (or Gibsons). If you’re concerned about the ‘waste’ of alcohol, slow down there, cowperson. Have you considered luxury? Don’t your vegetables deserve the finest? The booze isn’t lost; it’s elevated. Like a shrub, this aromatic, sweet-tart brine enhances dirty martinis, Bloody Marys, and even a chilled glass of soda water. Especially aquavit beet (or ‘aquabeet’) brine—my latest obsession. To make aquavit pickles, you’ll need:
A vegetable, such as a couple of small beets, a large onion, about 40 cocktail onions, or an oversized cucumber
1 cup vinegar
1 cup aquavit
1 tablespoon fine sea salt
1 tablespoon sugar
1 teaspoon juniper berries (optional, but encouraged)
Peel, slice, and prep your vegetables as needed, then place them in a heatproof jar or any sealable container. In a saucepan, combine the remaining ingredients and bring the mixture to a simmer, stirring to ensure the sugar and salt fully dissolve. Pour the hot brine over the vegetables, loosely cover the container, and let it cool to room temperature. Once cooled, seal the jar and refrigerate overnight. If you’d like to test a smaller batch before committing an entire cup of aquavit to a beet, simply halve the ingredients—this recipe scales beautifully.
