Whisky-Pickled Cucumber
Crisp cucumber slices quickly pickled in a bright, punchy mix of whisky, vinegar, sugar, and salt for a refreshingly tangy snack with a grown-up twist. Lightly sweet, subtly sharp, and finished with fresh dill, these pickles are ready in minutes and full of flavour.
Ideal as a palate cleanser, party nibble, or side to rich dishes, they bring brightness and a hint of whisky warmth to any spread. Add chilli flakes for a spicy edge, or swap in radishes or carrots for a crunchy variation. Cool, crisp, and effortlessly bold.
Ingredients:
1 cucumber, sliced into rounds
2 tbsp whisky2 tbsp white wine vinegar
1 tbsp sugar
1/4 tsp salt
Fresh dill for garnish
Instructions:
In a small bowl, mix whisky, vinegar, sugar, and salt until the sugar dissolves.
Pour the mixture over the cucumber slices and let marinate for 15 minutes.
Arrange the cucumber slices on a platter and garnish with fresh dill. Serve as a refreshing snack.
Tips & Variations:
Add a pinch of chilli flakes for a spicy kick.
Substitute cucumber with thinly sliced radishes or carrots.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
