Cucumber tincture is remembered for its barely greenish color, light herbaceous aroma and mild taste, in which cucumber notes are guessed. A good option for male alcohol, when excessive saturation of organoleptics is not required. This tincture is suitable for light dishes, such as salads and cheeses.
For cooking, it is desirable to use young homemade cucumbers, you can gherkins. The main thing is that the fruits have a rich aroma, be firm, without rot and mold. On greenhouse and old cucumbers, the taste of the drink will be slurred.
As an alcohol base, you can take store-bought vodka without additives, double-distilled sugar moonshine or alcohol diluted with water. Gin also goes well with cucumbers, such a tincture can already be considered premium.
Cucumber tincture recipe
Ingredients:
- cucumbers – 150 g;
- vodka (moonshine, alcohol 40-45%, gin) – 1 l;
- fresh parsley – 1 sprig;
- fresh dill – 1 sprig.
Dill and parsley can be omitted, but they enrich the tincture with original herbal notes.
Technology of preparation
1. Wash cucumbers, cut off the tips (give bitterness), cut the fruits themselves into slices or circles.
2. Put the cucumbers in a jar for infusion, add parsley and dill. Pour in the alcohol base (vodka, diluted alcohol, gin or moonshine). Close hermetically.
3. Leave for 15 days in a dark place at room temperature. Shake every 2-3 days.
4. Strain the finished cucumber tincture through cheesecloth or a kitchen strainer. Additionally, you can filter through cotton wool or a coffee filter. Pour into a storage bottle, close tightly. Serve chilled.
Keep away from direct sunlight, otherwise the drink will become cloudy. The shelf life of homemade cucumber tincture is up to 2 years. Fortress – 36-38%.
