Behold the power of the pickle!
Monday, July 2, 2018
July is National Pickle Month, a time to celebrate the thrill of the dill.
We acquired a new appreciation of the humble pickle as we planned this year’s BayCare Clinic Century Bayshore to Lakeshore bike tour.
“We want pickles at the rest stops!” long-distance riders told us after our first event last year.
They help keep bike riders hydrated. Pickle juice is a great sports drink. It’s high in sodium and potassium, replenishing electrolytes that are lost while sweating during a workout. The hydration gained from chomping on a pickle spear also helps prevent cramps, especially in hot, humid weather.
You don’t need much pickle juice – an ounce or two, or pickle spear or two – to benefit from it.
Even though athletes and active people swear by pickle juice, research hasn’t pinpointed why – or even whether – it’s so effective.
Regardless, we added pickles at some of our rest stops, much to the delight of our BayCare Clinic Century riders.
We’re not the only ones answering pleas for pickles. Sonic Drive-Ins are offering a Pickle Juice Slush this summer. Last year, a Wisconsin pickle company, Van Holten’s, started offering Pickle-Ice. That’s frozen pickle brine with added electrolytes, sort of a pickle frozen pop.
If you’d like to make your own pickles, here’s an easy recipe.
Refrigerator Dill Pickles
3½ cups water
1¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill
Prep time: 10 minutes. Cooking time: 15 minutes. Ready to eat: 3 days.
Stir water, vinegar, sugar and sea salt together in saucepan over high heat. Bring to a boil. Remove from heat. Let it cool.
Combine cucumber spears, garlic cloves and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid. Refrigerate for at least 3 days.
Per serving: 13 calories, 0.1 g fat, 3.1 g carbohydrates, 0.4 g protein, 0 mg cholesterol, 444 mg sodium.
Source: All Recipes