|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once you've made it, cucumber vodka is perfect for creating cool and easy summer cocktails. Serve it all on its own over ice, pour it on ice with a splash of soda and a cucumber slice, or use it to make a cooling cucumber martini.
- 1 large garden or English (hothouse) cucumber
- 1 (750 ml) bottle of vodka
Gather the ingredients.
Trim off and discard the ends of the cucumber and peel off the skin. Cut the cucumber in half lengthwise. Use a small spoon to scoop out and discard the watery seeds in the center.
Roughly chop or slice the peeled and seeded cucumber.
Put the chopped cucumber in a large glass container with a tight-fitting lid.
Pour the vodka over the cucumber. Seal the jar and let sit in a cool, dark space for at least three days and up to two weeks (any longer and the vodka will take on a slightly bitter taste).
Strain the vodka back into its original bottle or another clean bottle. Discard or eat what can now be considered the "pickled" cucumber whose flavor was infused into the vodka.
- Don't skip the peeling or seeding steps; both the peel and seeds have a bitterness to them that will transfer quickly to the vodka and distract from the delicate cucumber flavor that can be extracted and enjoyed.