Gin and Tonic Refrigerator Pickles

Gin and Tonic Refrigerator Pickles | The View from Great Island 4

Yes, you read that right. Gin and Tonic Refrigerator Pickles ~ alcoholic pickles! Beautiful little Persian cucumbers basically pickled in a giant G&T. Gin, (I like Hendrick’s) tonic water, lime, and some juniper berries make a perfectly good pickling solution. What? You don’t believe me? Give it a try!

Overhead shot of a jar of gin and tonic refrigerator pickles.

I can’t pass by small cucumbers without the overwhelming urge to take them home. They’re like a basket of puppies on the sidewalk,  I just can’t ignore them. And once I got them home I knew I had to do the right thing and pickle them. But I’ve already posted a basic Refrigerator Pickle, so I figured I’d try to do something a little different this time.

Photo of cucumbers and spices on a table for gin and tonic refrigerator pickles.

You’ll need to pick up some Juniper Berries for this recipe. You can find them at better grocery stores, or online. Juniper berries are actually not berries at all, they are miniscule cones, from the juniper tree. They have a sort of piney, citrusy, sharp flavor, and while we don’t use them much in the States, they’re used as a spice in Europe. Most of us know them as the main flavor in gin. I love the flavor and the aroma, and it’s a perfect pairing with the pickles.

Photo of ingredients for gin and tonic refrigerator pickles.

My husband and I taste tested these over the course of a week, and we got quite fond of them! I envision them alongside grilled burgers, hot dogs, or sandwiches, with or without an accompanying cocktail. It’s a good thing they are so easy to put together, because I can see a few more batches in my future!

If you love pickles like we do, you’ve got to try my Dill Pickle Potato Salad, it’s a huge hit with everybody! And once you’ve got that one under your belt, it’s on to my Dill Pickle and Brat Soup!

Photo of cocktail with a gin and tonic refrigerator pickle in it.

Other quick pickle recipes to try ~

Gin and Tonic Refrigerator Pickles | The View from Great Island 4
3.26 from 51 votes

Gin & Tonic Refrigerator Pickles

Author Sue Moran


  • 5-7 small Persian or pickling cucumbers
  • 1 Tbsp of juniper berries
  • 3/4 cup gin
  • 3/4 cup tonic water
  • juice of 1 lime
  • 2 Tbsp Roses lime juice


  • Wash and trim the stem tips from the cucumbers. Slice them in half lengthwise, and then in half again. Trim them to the length of your jar. You want the spears to fit in the jar and eventually be completely submerged in liquid when you are finished.
  • Mix the gin, tonic water, fresh lime juice and the Rose's.
  • Lightly crush the juniper berries to release their flavor. Fit the pickle spears into a clean glass jar. Fill the jar but don't pack them in super tightly.
  • Add the juniper berries, and then the liquid mixture. Top off with more tonic water if the spears aren't completely submerged.
  • Cap the jar tightly and refrigerate. Let the pickles 'pickle' for 2 days before eating.
  • The pickles will keep for at least a month in the fridge.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Gin and Tonic Refrigerator Pickles!

Yes, you read that right.  Gin and Tonic Refrigerator Pickles ~ alcoholic pickles!  Beautiful little Persian cucumbers basically pickled in a giant G&T. #ginandtonic #pickles #diypickles #refrigeratorpickles #cocktails #cucumbers #gin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    November 21, 2019 at 2:14 pm

    I love G&T and these pickles look great! I’m wondering if you can reuse the brine for more than one batch. With 3/4 cup of gin, they get expensive in a hurry if it’s one and done.

    • Reply
      November 21, 2019 at 3:07 pm

      Yes, absolutely!

  • Reply
    barbara king
    September 4, 2019 at 3:10 pm

    These are so wonderful! Did you use the sweetened Rose’s lime?

    • Reply
      September 4, 2019 at 3:53 pm

      No, but you could!

  • Reply
    Anne Reed
    July 10, 2018 at 12:00 am

    They are AMAZING. I liked them early- a few days in when they were still crispy.

    • Reply
      August 24, 2019 at 12:23 pm

      I love to enjoy refrigerator pickles right away, so crisp!

  • Reply
    November 11, 2017 at 1:03 pm

    These look fun for a Fall cookout. I? only use diet tonic as the regular is very high calorie. Do you think the diet version would work in the recipe? Thanks….

    • Reply
      November 12, 2017 at 7:58 am

      I don’t think the actual pickles would be very high calorie, Judy, but you can definitely use the diet version, for sure.

  • Reply
    May 4, 2017 at 11:11 pm

    Amazing recipe! I’m going to try this for sure! I want to do a post about cucumbers soon, will it be ok to feature your post?

    • Reply
      August 24, 2019 at 12:23 pm

      Of course, thanks!

  • Reply
    Colorful Canary
    September 21, 2016 at 3:44 pm

    Lovely recipe thank you! I featured it on my blog

    • Reply
      August 24, 2019 at 12:23 pm


  • Reply
    April 8, 2016 at 12:51 pm

    This looks really yummy.
    But what is juniper berries, where do I get them, and do we eat those too, or just for flavor?

    • Reply
      April 8, 2016 at 2:06 pm

      You can find juniper berries in the spice aisle of large supermarkets, Asra, or you can always get them on Amazon. They are the berries of the juniper tree, and are used for flavor. They’re also used in making gin, which is why I used them in the pickling liquid.

    • Reply
      August 24, 2019 at 12:25 pm

      the juniper berries just add flavor, and you can find them in the spice aisle in some larger supermarkets, and online, here.

  • Reply
    jayne jeannin
    May 11, 2014 at 1:31 pm

    hi i cant get baby cucumber like yours could it be made with large cucumber thinly sliced instead . thanks

    • Reply
      May 11, 2014 at 1:58 pm

      Pickles are usually made with a different kind of cucumber, Jayne. You can use a regular cucumber, but it will have more seeds, more water, and a tougher skin. If you can find English, or seedless, cucumbers, the kind shrink-wrapped in plastic, that would be better.

  • Reply
    Tricia @ Saving room for dessert
    May 9, 2014 at 7:26 am

    Oh these look amazing Sue! I am sorry to be so far behind in my reading and commenting. I had a tremendously busy week and I see you have too! So many recipes to read about. Thanks for your faithful commenting and friendship. I bet it is hard to wait two days before eating these! What a very interesting and beautiful recipe. Cool, crisp with a lovely little wang! Happy Mother’s Day sweet lady!

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