Infused Pickle Juice Pops by Chef Brooke Egger

Here’s a refreshing, healthy popsicle to take the edge off the dog days of summer.

Ingredients
1 cup Dill Pickle Juice.
1 cup Distilled Water
½ cup Cornichon or Gherkin Juice
2 tablespoons sweetener of choice, I used infused agave
8 Cornichons or Gherkins for sticks

Directions
Add the water and pickle juices to a saucepan and boil three times.

After each time, let the water cool and boil again for clarity. Usually this process clarifies the pickle juice water mixture so that the popsicles are as clear as possible.

Stick Cornichons on popsicle sticks, one per stick if small, and freeze.

Add the sweetener to slightly cooled pickle juice and stir to dissolve.

Pour liquid into each popsicle mold, reserving slight amount of space for sticks.

Add pickle sticks to each receptacle in the mold.

Freeze for 24 hours.

Previous Post
Pickle Juice for Hydration?
Next Post
Healing The World With Pot, Not Punches

1 Comment. Leave new

  • Once I initially commented I clicked the -Notify me when new comments are added- checkbox and now every time a remark is added I get 4 emails with the same comment. Is there any manner you can remove me from that service? Thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Menu