We forget that the healing powers of gelatin don’t have to come with sweet treats! This pickle gelatin is a simple savory gelatin that uses that probiotic-rich pickle juice that is probably sitting in your fridge because you can’t bear to throw out it’s goodness but don’t know what to do with it.
I’ve seen the savory gelatins from the 70s (aspic) as a silly idea to be left in the 70s my whole life, but after giving this savory gelatin a try, I’ve been proven wrong! I made this for my sister-in-law who loves all things pickle, and my children ended up devouring it before she could make it over to try it. I’ll have to make another batch for her to try.
GAPS Intro Pickle Jello
You can make this for the GAPS intro without the pickle pieces as soon as you tolerate sauerkraut juice (stage 1) or with the pickle pieces once you’ve started tolerating fermented vegetables (stage 2). If you want to, you can substitute half broth for the pickle juice, to get those healthy amino acids in.
Aspic needs to make a comeback
Aspic is a savory jelly made with gelatin and collagen-rich broth, meat, hard-boiled eggs, and veggies. Savory gelatin is something that may be a welcome treat, and way to get in broth, for the summer time! All the benefits of gelatin without the sugar and obsession with sweetness – yes, we should push this to be the next food trend!
I’ll experiment and see what my family likes, and have more to share with you as the weather warms up.
You will love Perfect Supplements Gelatin Powder! Clean grassfed beef is used to make this perfectly balanced gelatin that is fantastic for all your gelatin needs. It comes in bulk, we use about 1 tub a quarter for everything from elderberry gummies to broth cubes to this pickle jello recipe!
Savory Pickle Gelatin
This cool savory treat is fun to eat, full of probiotics, and you may be surprised that you actually enjoy it!
- 2 cups pickle juice from homemade or store-bought probiotic pickles
- 4 teaspoons gelatin NOT collagen. Enough to gel 16 ounces liquid to desired consistency.
- 1 cup pickle slices optional
In a cold saucepan, combine pickle juice and gelatin. Do not heat yet. Let the gelatin absorb the liquid for 5 minutes and mix again, breaking up any clumps.
Over medium-low heat, gently heat gelatin-pickle juice combination until the mixture is clear. Stir occasionally, and take care not to heat above what is comfortable to touch (about 115 degrees) because that temperature will kill the probiotics.
Pour into a glass dish or jello molds, dropping optional pickle slices in after the mixture has been placed into molds.
Chill at least 6 hours, or overnight. Slice with a sharp knife. Keep covered in the fridge for up to 1 week.
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