Now granted, pickles themselves are tasty and delicious and wonderfully healthy, when fermented in a traditional method- the juice is certainly worth a squeeze.
As I continue to evolve my own diet to get more adventurous (or perhaps more odd by conventional standards), I am bringing you along with me.
So here’s the deal on pickle juice. It’s good for you. Really good. Athletes have been on to it for some time as an alternative to sports drinks. The high mineral content is great for providing the body post work out electrolytes which help ward off muscle cramping. Additionally, the probiotics in the lactic acid fermentation process of pickles will help feed the good guys in our gut. This lends itself to boosting digestive function, and supporting immune health. Raw foodists have known the goods on pickle juice for ages, now it’s time to join the pickle juice party.
And I kind of just like saying pickle juice. Makes me laugh in the same way ‘nut sack’ (as opposed to nut milk bag) does.
My Fave Ways To Have Pickle Juice
- A few ounces post high intensity exercise to replenish electrolytes
- Mix in to salads, egg salad, bean/sweet potato salads or anywhere that pickles might go
- Mix a few spoonfuls into yogurt (goat, sheep or even vegan sesame) to make an awesome chip or veggie dip
- Add to marinades for fish, tempeh, chicken or whatever you might be marinating
- Use in place of vinegar in your favourite salad dressings
And for those of you martini drinkers, you can also use pickle juice in place of olive juice if you make it dirty.
Question Of The Day: What is a food you eat, that you think everyone else might or does think is grossitating? No judgement here!