Method
1. Mix the base:In a jug, combine the pickle brine, water, lemon juice, and sugar (if using). Stir until sugar dissolves.
2. Add chopped gherkins:
Stir the finely chopped Opies Mini Gherkins into the liquid for texture and extra tang.
3. Fill the moulds:
Pour the mixture into ice lolly moulds. If desired, drop a decorative slice of gherkin or a sprig of dill into each.
4. Freeze:
Insert lolly sticks and freeze for at least 6 hours or overnight until solid.
5. Unmould and serve:
Run warm water over the outside of the moulds to release the pops. Serve immediately.
Ingredients
• 200ml brine from Opies Mini Gherkins
• 3–4 Opies Mini Gherkins, finely chopped
• 100ml cold water
• 1 tbsp lemon juice (optional, for brightness)
• Pinch of sugar (optional, to balance the sharpness)
• Optional: a small slice of gherkin or herb sprig in each mould for decoration
