These popsicles meant for sour tooths
Pucker up, folks. The dill pickle has met the juicer.
If you grew up in the South, or a pickle drink is offered at your Little League concession stand, or you were the one who loved polishing off the tart vinegary green liquid left in those potbelly glass pickle jars, then the PickleSickle -- made with everything but the skin -- might be the greatest invention yet.
Packaged in those narrow clear-plastic sleeves used for frozen juice pops, the frozen pickle juice snacks are the latest in Internet grocery shopping.
And if the Texas company that put them on the market has its way (it is trying to strike a distribution deal with a certain chain movie rental store), the pickle pops will be hitting the Chicago area in the coming months.
PickleSickle co-founder John Howard invented the treat after serving up frozen pickle juice slushies to customers at his Outerskate roller skating rink and arcade in Seguin, Texas. Sales were so good that he set up a stand outside the rink to sell the refreshing treat.
Today, the roller rink is but a memory, and his pickle pops come in a jalapeno flavor, with more flavors likely to come.
A large-scale apple press crushes whole pickles to make the frozen pickle pops.
"Everything but the skin goes in" to the PickleSickle, Howard says. "Even the seeds get crushed in there."
A two-ounce packet has less than three calories, no added sugar and zero fat.
"They're as salty as a regular pickle," he says.
While the treat is aimed at kids, Howard knows very well that they might appeal to adults. You know, like expectant mothers.
He says athletes order them because they're good for rehydrating on, say, a long run.
And then there are the over-20 recipes. Mix it with vodka for a little punch, or add it to a Bloody Mary. Perhaps there's room on the bar for a pickletini?
Whatever you do, you'll find them only online at www.pick lesickle.com. A box of 16 costs $17.95; a box of 32 costs $27.95.
Curious about an unusual edible or kitchen tool? Want to share some mysteries in your own cabinets? E-mail the Food Detective at ldonovan@suntimes.com.