English Cucumber Vodka Infusion Food

CUCUMBER-INFUSED VODKA

Steps:

• Gather the ingredients.
• Trim off and discard the ends of the cucumber and peel off the skin. Cut the cucumber in half lengthwise. Use a small spoon to scoop out and discard the watery seeds in the center.
• Roughly chop or slice the peeled and seeded cucumber.
• Put the chopped cucumber in a large glass container with a tight-fitting lid.
• Pour the vodka over the cucumber. Seal the jar and let sit in a cool, dark space for at least three days and up to two weeks (any longer and the vodka will take on a slightly bitter taste).
• Strain the vodka back into its original bottle or another clean bottle. Discard or eat what can now be considered the "pickled" cucumber whose flavor was infused into the vodka.

CUCUMBER INFUSED VODKA

Steps:

• Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.

ENGLISH CUCUMBER VODKA INFUSION

Steps:

• Use a large, clean glass container (at least 1.5 liter) with an air tight lid.
• Save the original Vodka bottle to strain the infused mixture into later.
• Place the cucumber in a large glass container, add the vodka and cap tightly.
• Let stand at room temperature for 3 weeks, shaking gently every couple of days if needed.
• Taste for the preferred flavour intensity. If you want it stronger, let it sit for up to another week. If you let it sit longer it will go bitter.
• Strain the infused Vodka into the original bottle.
• Cap tightly, label and refrigerate until ready to serve.