Crazy Cooking Confession: Drinking the O Juice


Last time I shared a secret with you guys, you totally ripped me a new one, yet for some reason I still feel compelled to keep on sharing every weird thing I do.

I know Edouble has already told ya’ll about the great pickletini, but I think you still may not quite understand how much we love drinking salty, briny water. Back in the day, when I finished a jar of pickles or olives, I used to simply pour the excess liquid down the drain before washing the jar out and recycling it. But then when I lived with Edouble, I was sharply reprimanded for this wasteful action. Why? Girl likes to take the jar and drink the leftover juice like it’s lemonade. This is an action that has caused more than one observer to gasp in horror and/or keel over in laughter.

I’ve since tried it myself, and while I can’t down an entire jar of the stuff as quickly as Edouble can, I have to admit I have become a full-fledged fan, and will never again throw away leftover olive juice.

So recently I was throwing together some kind of tortellini explosion style dish, emptying my fridge and throwing all kinds of randoms in with the pasta.

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Well Pickle Me Pink!

Minnesota Pickle Martini

I decided that I needed to write a post about the (dirty) pickletini, a (vodka) martini that uses a pickle spear and pickle juice in place of olives and olive juice. Now I can already see you haters out there scrunching your nose at this, but honestly, if you like dirty martinis you will love this salty goodness. And trust me that the pickle doesn’t have to look like doo-doo in a martini glass, like the above pic.

More after the jump…

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Kool-aid Pickles? Oh Yeah!

Kool-aid man

What’s the weirdest thing you’ve ever done with a pickle?

According to this NYT article, if you’re under the age of ten and live South of the Mason-Dixon line, you’ve probably eaten a kool-aid one. (True or false, Dixie correspondents?)

As the co-inventor of the Pickletini, I’m in no position to look down my nose at what anyone else chooses to do with the great green gourd, but this sounds a little far out. I would definitely give it a try though. It also got me thinking – how else could you mix up the old pickle brine? Jalapeno pickles? Lemon? Wasabi? Hmm…we might have to put a brining contest on our to-do list.

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