The most refreshing ice pops are made with pickle juice.
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I buy pickles as much for the brine as I do for the pickles. Often this liquid is poured down the sink like tap water, but that’s a bummer when it’s so flavorful. Whisked with olive oil and Dijon mustard, pickle brine makes a super-charged dressing. Splashed into a hearty broth, it can wake upBut come summer—when the sun is hot and the air is humid and the shirt you just put on is already sweaty—there is no better use for pickle brine than an ice pop.
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