We've got a fridge full of cucumbers and a vacation coming up in a few days, which means we're dutifully eating, drinking, and preserving these summer fruits as quickly as we can. Inspired by a recipe from the Two Hot Tamales, Mary Sue Milliken and Susan Feniger, we also made a cucumber and rum infusion.Using a vegetable peeler, we peeled and sliced a cucumber into thin strips. One could also cut rounds or chunks, but we thought strips might be better for infusing. In any case, it's usually a good idea to remove the outer peel, which can be bitter or waxy.
We packed the cucumber into a mason jar, covered it with rum (a light rum is preferable; we used 10 Cane because that's what we had on hand), and sealed it air-tight. Then we stored the jar in a cupboard for three days, shaking it a few times and making sure the cucumber was still submerged.
After three days, we had a lovely cucumber-tinged liquor ready for mojitos or other refreshing drinks!
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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