Wash and pat dry the cucumbers.

Cut the cucumbers into thin ⅛-in slices.

Add the cut-up cucumbers to the mason jar and pour the gin directly in. Make sure your cucumbers are completely submerged and covered by the gin.

Seal the mason jar and place it in the fridge.

Gently swish or shake the jar twice a day for 24 to 72 hours.

Strain the gin into a clean jar with a funnel or cocktail strainer and discard the cucumbers.

Once the cucumber has been strained out of the mason jar, the gin can stay in a closed seal container at room temperature, but we found it tastier and more refreshing when chilled.

Enjoy within one week to two weeks.