Method

• 1.
  Place cucumber in a non-reactive bowl. Sprinkle over 1 tbs salt flakes, then mix with your hands to evenly disperse. Set aside for 2 hours or overnight to draw out any moisture. Strain and discard liquid.
• 2.
  To make the brine, combine vinegar, 1/2 cup (125ml) water, sugar and 1 1/2 tsp salt flakes in a saucepan over low heat. Stir to dissolve the sugar and salt, and bring to a simmer. Turn off the heat, add the lemon peel and juniper berries, and set aside for 15-20 minutes, until the brine has cooled and the flavours have infused. Once cool, add gin and stir well.
• 3.
  Gently pack cucumber into 4 x sterilised 300ml jars. Pour over brine, making sure that the lemon and juniper berries are evenly dispersed between all 4 jars. Remove any air bubbles and seal. Chill for at least 3 days to pickle before consuming. Eat within 2 months.