Alcoholic Pickles from 9 Foods Infused with Booze (Slideshow)

9 Foods Infused with Booze (Slideshow)

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Alcoholic Pickles

Dave Arnold is a master of experimental cuisine, but he outdid himself in 2007 when he invented a way to make a pickle that packs a serious punch. According to The New York Times, he uses a vacuum machine to force all the moisture out of a peeled, quartered cucumber, then breaks the seal, forcing in an eight-to-one mixture of gin and vermouth, with a dash of simple syrup. Each spear contains roughly the same amount of alcohol as a standard martini!