Heeeeeell, YES, I made pickleback ice lollies!
And they are mighty, mighty fine!
First, I made straight pickled gherkin ice lollies, inspired by an idea I came across when searching for Zoku character designs. I used pickling juice (and a little sliced gherkin) from the jar I bought back with me from Amsterdam earlier this year. I loved them!
And then I got to thinking about picklebacks, which I think were introduced to the London food and drink scene by BBQ masters, Pitt Cue.
A pickleback is a shot of whiskey chased by a shot of pickle brine – the sharp, sweet, herbed and spiced liquid that gherkins are pickled in and which is leftover in the jar once the pickles are gone.
So I had another go, adding a measure of American bourbon to the pickle juice. I also reduced the size of the pickle pieces, as whilst they look really cool, they’re not as lovely as the frozen juice itself. I didn’t do so well trying to make them into a smiley face…
Kavey’s Genius Pickleback Ice Lollies
Pickling juice from a jar of pickled gherkins
Bourbon or other whisky of your choice
Optional: finely chopped or sliced slivers of pickled gherkin
Measure the capacity of your lolly moulds.
Measure your bourbon and pickling juice to ensure that the bourbon is 18-20% of the total volume. Any more and the lollies won’t freeze but much less and the balance of flavours won’t work.
Combine ingredients, pour into moulds and freeze.
PS I’m calling them Kavey’s Genius because, honestly, I think they’re one of the most friggin’ awesome ideas I’ve had lately! Pete, on the other hand, thinks they are crazy!
What do you think?
This is my post for August’s BSFIC.