Pickle lovers can now buy a gallon size jar of pickle juice. That’s right — a gallon of pure pickle juice. Amazon is known for selling some interesting food items, such as smoked rattlesnake and giant bags of cereal marshmallows, and this product from Texas is right up there with them.
Texas-based Best Maid Pickles began as a mayonnaise company in 1926 and now sells a variety of pickles, relish and dressings. And of course, a gallon-size jar of pickle juice. The pickle juice is available for $16.95 on Amazon Prime, reported Delish.
Pickle juice has various uses, from health benefits to adding a salty twist to a shot of alcohol. In the customer reviews section, the Amazon commenters are sharing some pretty interesting ways they are using the pickle juice. According to Delish, these are some of the best uses: “Drink it to help with muscle cramps, add it to snow cones, pickle eggs in it or marinate chicken with it, use it to relieve restless leg syndrome, or add it to hummus or a Bloody Mary.”
It seems like this might be the perfect gift for the pickle lover in your life. And if you want the pickles, Best Maid sells them too.
Craving more pickles? Here are some recipes from Southern Kitchen:
Bread and Butter Pickles
Serves: 4 cups
Hands On Time: 15 minutes
Total Time: 3 hours and 15 minutes
3 English cucumbers, sliced approximately 1/4 inch thick
4 cups water
2 cups apple cider vinegar
2 1/2 cups sugar
1/4 cup kosher salt
1 tablespoon mustard seeds
1 tablespoon black peppercorns
4 whole cloves
Place the sliced cucumbers in large sealable jars or an airtight container with a tight-fitting lid.
Combine all remaining ingredients in a non-reactive saucepan and bring to a boil, stirring to dissolve the salt and the sugar.
Strain out the spices and pour the vinegar mixture over the cucumbers. Let cool to room temperature and then refrigerate. Let the pickles chill at least 3 hours, or preferably overnight, before serving.
Sour Dill Pickles
Hands On Time: 20 minutes
Total Time: 72 hours and 0 minutes
1 pound pickling cucumbers
4 garlic cloves
1 (0.75-ounce) package fresh dill
1 1/3 cup white distilled vinegar
2/3 cup water
3 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
With a fork, poke several holes all over the surface of each cucumber. Place the cucumbers, garlic and dill in a large sealable jar with a tight-fitting lid. In a medium saucepan, combine remaining ingredients and bring to a boil. Once the salt and sugar have dissolved, remove the liquid from the heat and cool to room temperature. Pour the cooled pickling liquid over the cucumbers and tightly attach the lid. Refrigerate for 3 days before serving.
Virginia Willis' Ginger Pickled Beets
Serves: Makes 2 quart jars or 4 pint jars
Hands On Time: 45 minutes
Total Time: 2 hours and 45 minutes
4 pounds beets (about 15)
8 cloves garlic, peeled
4 bay leaves, preferably fresh
2 tablespoons extra-virgin olive oil
Coarse kosher salt and freshly ground black pepper
3 1/2 cups white vinegar (see note)
3 cups water
1 1/2 cups sugar
1 tablespoon pickling salt
1 inch fresh ginger, sliced into 1/4-inch-thick rounds
2 pods star anise
Heat the oven to 350 degrees. Scrub the beets and place in a shallow roasting pan or rimmed baking sheet. Add the garlic, bay leaves and oil. Season with salt and pepper; toss to coat. Cover tightly with foil and roast until a paring knife pierces the beet with little resistance, about 1 1/2 hours.
While the beets are cooking, prepare a boiling water canner and sterilize two quart jars or four pint jars (see note). Place lids in a small saucepan over very low heat to simmer while you prepare the pickles. Do not boil the lids.
In a medium saucepan, bring the vinegar, water, sugar, salt, ginger and star anise to a boil over medium-high heat. Reduce the heat to low and simmer until flavorful and fragrant, about 5 minutes.
When the beets are tender, let them cool, covered. (This makes the beets easier to peel.) Once cool enough to handle, put on gloves and remove the stem end of the beet with a paring knife. Peel the beets, discarding the skin. Slice the beets into quarters.
Pack the beet quarters into the sterilized jars, leaving 1/2 inch of headspace in the top of the jar. Carefully pour the boiling pickling liquid over the beets in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal the lids.
Using tongs, place the jars on the rack in the boiling water canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 30 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing.
Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
Variation: For refrigerator pickled beets, skip the boiling-water canning step and refrigerate for up to 1 month.
Photo credit: Dom Dada Flickr (license)
Photo credit Sour Dill Pickles: Ramona King
Photo credit Virginia Willis' Ginger Pickled Beets: Virginia Willis