Icy, tangy pops from dill pickle brine; optional pickle slices, sugar, or chili flakes for texture and heat.
# What You’ll Need:
→ Main mixture
01 - Dill pickle juice, 2 cups
02 - Granulated sugar, 1 tablespoon (optional)
→ Optional add-ins
03 - Small dill pickle slices, 6 slices (one per mold; optional)
04 - Crushed red pepper flakes, pinch per mold (optional)
05 - Freshly ground black pepper, pinch per mold (optional)
# How To Make It:
01 - Pour 2 cups of dill pickle juice into a mixing jug, add 1 tablespoon granulated sugar if using and stir until fully dissolved.
02 - Sample the mixture and adjust sweetness or acidity: add a little more sugar for sweetness or a splash of water to temper intensity until balanced to preference.
03 - If using, place one dill pickle slice into each popsicle mold so it sits against the wall of the cavity for visual and textural interest.
04 - Carefully pour the pickle juice mixture into the prepared molds, distributing the liquid evenly to avoid overflow.
05 - For a spicy variation, add a small pinch of crushed red pepper flakes or a grind of black pepper into each mold before inserting sticks.
06 - Insert sticks and transfer molds to the freezer; freeze undisturbed for at least 4 hours or until solid.
07 - To unmold, briefly submerge the exterior of molds in warm water for a few seconds, then gently remove the popsicles and serve immediately with an optional sprinkle of Tajín.
