Pickle Back

Raise an after-dinner Christmas toast with pickle back shots of whisky and Sarson’s pickling juice, garnished with pickled cucumbers!

Make this using Sarson’s Classic Malt Pickling Vinegar.

Ingredients

  • 250g baby cucumbers cut lengthways in half
  • 1 tbsp fine salt
  • 400ml Sarson’s Pickling Malt Vinegar

Method

  1. Add the halved cucumbers to a bowl and combine with the salt. Quick brine for 15 minutes. After the 15 minutes, wash the cucumbers well under cold water and leave to one side.
  2. In a saucepan, bring the Sarson’s Pickling Malt Vinegar to the boil and add the cucumbers in for 4-6 minutes.
  3. Pack the cucumbers tightly into a sterilized jar and pour over the hot vinegar and put the cap on tightly.
  4. Cool to room temperature and serve one shot of whisky and one shot of the pickling juice next to one another. Drink the whisky followed by the pickling juice.

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