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I've been through hard times, and we did these things to extend our food.'' Walter, a retiree who lived through the Great Depression, said he discovered this tip by accident. You can put them on almost anything, like ham sandwiches or tuna fish.'' They don't become sweet pickles, but they're sweet slices of cucumber that you can use on sandwiches or a salad. ''When you finish a jar of sweet pickles, save the juice and put some cut-up cucumber in it,'' Walter suggests. Here's a great tip from Walter Houghton of Upper Macungie Township. We're not going to suggest freezing it in Dixie cups to make pickle-sicles, although that may be worth a try next Halloween. No bonafide Cheapster would just pour all that good stuff down the drain. Now we've got a special tip on what to do with all of that juice left in the jar after you eat the last pickle. If pickles and whiskey aren't up your alley, you can still get in on the pickle-liquor movement with one of the newer adaptations, including a " beet pickleback" or- gulp!-the pickled-egg and Jägermeister shot, also known as an Eggermeister.They don't cost a lot and they keep longer than grandma's rum-soaked fruitcake. And on the more daring side, rather than doing a chaser shot of pickle juice, Café Sam of Pittsburgh mixes jalapeños, homemade pickle juice, and gin together for a "hot and sour martini."
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For example, Lewis swears by Crocodile Lounge's mix of pickle brine and Jameson it pairs perfectly with the bar's free savory pizza served with each drink.įor Cunningham, the "Pickleback OG," it's Old Crow and brine from McClure's pickles. While core pickleback ingredients always involve, well, pickles, each bar tends to have a signature style. In fact, after a famed NFL " pickle juice game" in 2000, during which the Philadelphia Eagles destroyed the Dallas Cowboys in 109 degree weather (with the Eagles crediting their trainer for recommending they drink the sour juice throughout the game), studies have seemed to confirm that drinks with a vinegary base like pickle juice can help reduce or relieve muscle cramping.
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"Plus, they add a bit of salt, which blends nicely with the smooth flavor of Jameson."īeyond taste masking, pickle juice is also a commonly used hangover cure, with the idea being that the salty brine will replenish electrolytes and reduce cramping. "People who don't like the taste of whiskey love taking picklebacks because they completely cut the taste, which makes the shots very easy to drink," Lewis told Mental Floss. Not sold yet? Sure, a pickle's most common companion is a sandwich, but the salty snack and its brine have terrific taste-masking powers. Unfortunately, no true, Britannica-approved record of the pickleback's origin exists, like so many do for other popular drinks, from the Manhattan to the Gin Rickey it's internet hearsay-and in this case, Cunningham's tale is on top. And in Russia, pickles have long been used to follow vodka shots, according to an NPR report on traditional Russian cuisine. In Texas, for example, pickle brine was paired with tequila well before Cunningham's discovery, according to Men’s Journal. Sure, Cunningham may have named it the pickleback shot, but after reviewing mixed reports, it appears pickle juice as a chaser is hardly novel. After that, the mixture spread like wildfire, with bars across the world from New York to California and China to Amsterdam adding "pickleback" to their menus. As he nostalgically tells YouTube channel Awesome Dreams, "the rest is history."Ĭunningham went on to introduce the pairing to more and more customers, and the demand grew so much that he decided to charge an extra dollar per shot, just for the addition of pickle brine. He was half bartending, half nursing a hangover with McClure's pickles, when a customer challenged him to join her in doing a shot of Old Crow bourbon whiskey followed by a shot of pickle juice as a chaser. Pickleback loyalists may swear by it, but how did this peculiar pairing make its way into cocktail culture? On today's National Pickle Day, we hit the liquor history books to find out.Īs internet legend has it, Reggie Cunningham, a former employee of Brooklyn dive bar Bushwick Country Club, invented the shot in March 2006.
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Case in point? Kelly Lewis, manager of New York City's popular Crocodile Lounge, estimates she sells at least 100 pickleback shots every week. It's the pickleback shot, an unusual combination of drinking whiskey and pickle brine that has quickly become a bartending staple.