Light, crisp, and quietly aromatic, this vinegar is fermented from fresh cucumbers and carries a clean acidity with subtle green, garden-fresh notes. It’s bright without being sharp, refreshing rather than aggressive, and built to lift dishes where heavier vinegars would overpower. Think cooling balance, clean finish, and restraint.
Summer Cucumber Vinegar
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Quick pickles – Cucumbers, radishes, snap peas, or green beans
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Cold salads – Toss with yogurt, herbs, and olive oil for cucumber or potato salad
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Vinaigrettes – Perfect for lettuces, herbs, and shaved vegetables
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Seafood – Finish oysters, crudo, or poached fish with a few drops
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Cocktails & shrubs – Add to gin, vodka, or soda for a fresh, savory edge
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Soups – Brighten chilled soups like cucumber, yogurt, or green gazpacho
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Finishing acid – Ideal where lemon or white wine vinegar feels too loud
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