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Seems like everything is a thing now. Well brace yourself for this one, Pickle ice cream pops or picklesicles.
ever wonder what to do with that your left over brine, make it into a popsicle to help for those hot humid days.
The idea was first inspired by Vivian Howard from This Will Make It Taste Good first heard of the idea back in 80's in her home state of North Carolina. She's a Chef and author a stands by pickle pops are perfect for a hot summer day!
“A picklesicle is just about the most thirst-quenching thing you can imagine on a hot summer day.”
Patented in 1924, then advertised the year after as “a drink on a stick,” the Popsicle was, like so many inventions, a sticky-sweet mistake. So the story goes, an 11-year-old named Frank Epperson mixed soda powder and water, forgot about it overnight, and woke up to a frozen miracle.
WHAT TO KNOW HOW TO MAKE ONE? The recipe is below.
Pick a brine.
What’s in your fridge? Lacto-fermented pickles (salt plus time equals brine) are funky and complex. Quick pickles (using vinegar as the brine) are bright and tangy. Both work great.
Bread-and-butter. Sweet and mustardy. A good gateway for that person who thinks they won’t like a pickle ice pop.
Cornichon. Less sweet, more oniony. Pair with a big bag of potato chips and, if you dare, pickle dip.
Sauerkraut. Cabbage-y, hopefully with a hint of caraway. Ideal after eating an overstuffed sub by a lake.
Kimchi. Spicy and savory and so pretty. You can use any kind of kimchi (bonus points if you make your own).
Pour the brine into molds
Freeze the molds for a few hours.
at least three hours or overnight for best results.
Eat your ice pop in the sun.
What do you think would you try this?
SOURCE: BON APPETIT