Method
1. In a jug, combine the pickle brine, water, lemon juice and sugar (if using). Stir until sugar dissolves.2. Stir the finely chopped Opies Mini Gherkins into the liquid for texture and extra tang.
3. Pour the mixture into ice lolly moulds. If desired, drop a decorative slice of gherkin or a sprig of dill into each.
4. Insert lolly sticks and freeze for at least 6 hours or overnight until solid.
5. 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
