Introduction: Pickle Juice Gelatin Salad (aka the Weirdest Dinner I've Ever Made)

Picture of Pickle Juice Gelatin Salad (aka the Weirdest Dinner I've Ever Made)

First, some backstory:

I have been playing around and experimenting a lot with gelatin lately. After doing some research for another Instructable I am working on, I have inadvertently learned that gelatin is very good for you and have been seeking out more recipes which include it.

I had read about Plaid & Paleo's apple cider gummies which calls for the addition of apple cider vinegar, and made a batch for myself and my housemates. (Bless them for being such willing guinea pigs for my kitchen science experiments.) One of my housemates declared that it tasted like eating a 'strangely chewy pickle', and suggested I could just as easily have used pickle juice. Ever to play devil's advocate, I inquired "Gross! What would that even be good in?!" We all thought about it for a moment before I proposed "Maybe egg salad?"

¯\_(ツ)_/¯

We may or may not have been inebriated when we conceived this idea.

Try at your own risk.

Step 1: Ingredients and Tools

Picture of Ingredients and Tools

For this recipe, I used the following ingredients:

  • About 1 cup Pickle Juice
  • 2 Knox Gelatine Packages
  • Coconut Oil, only as mold release for the Jello
  • 1 Avocado
  • 5 Hard Boiled Egg whites- it was supposed to be six, but I dropped one on the floor when I was taking some shell bits off. (I'm admittedly a newb when it comes to Hard Boiled Eggs)
  • Arugula

Tools:

  • Small frying pan
  • Tea infuser
  • Knife
  • Shallow loaf pan
  • Whisk

Step 2: Straining the Pickle Juice

Picture of Straining the Pickle Juice

There was all kind of pickling spices that remains in the pickle juice that I wanted to remove before turning this juice into jello.

I used my tea diffuser, as it had the smallest holes out of any other straining device in my kitchen. I was left with about one cup of liquid, so I knew that to gel that much I would need to use about 2 Tbs of gelatine.

Step 3: Heat and Gel

Picture of Heat and Gel

I slowly brought the pickle juice up to a steaming temperature and gently whisked in 2 Tbs of Gelatine, one tablespoon at a time.

Whisk until it is 100% incorporated, and the mixture looks homogeneous.

Step 4: Pour and Chill

Picture of Pour and Chill

Pour the warm gel/pickle mixture into a lightly oiled pan so that it can cool - I left the mixture in the fridge for about one hour for it to set completely.

Step 5: Mush It All Together

Picture of Mush It All Together

When the pickle juice gelatin had set, I chopped it into 1/4" cubes.

Having tried one cube, I realized that they have a STRONG FLAVOR, and was glad that I had decided to mix the small cubes with avocado and egg whites.

I make my egg salad with avocado because I think mayonnaise is disgusting. Just a personal preference.

I cut up the egg whites into small piece, sprinkled everything with a little salt and pepper and then incorporated everything into one mixture on the cutting board with just a fork.

Step 6: Eating Disappointment

Picture of Eating Disappointment

You know, I tried something new. Give me credit for that? I ate my failure, so it wasn't all that bad. I think if you are the kind of person that likes Sea Salt and Vinegar chips than you may be into this, but I just wasn't. I did, however, see this meal as something nutritious that I had made, and mostly palatable (with the right amount of Tapatio), and I hate wasting food, so I ate it.

If you are bold enough to make this....concoction...., I'll award a YEAR! pro membership to the first five people who share their creation using the 'I Made It' button in the comments. But seriously, it's kinda weird. If you are a foodie, I would love you to monkey with this recipe - does gelatinized pickle juice have a place in the world? I'm hopeful.

I just don't think it belongs in an egg salad.

Comments

alexbrewer made it! (author)2015-11-23

I made this tonight. I thought it wasn't that bad. It tasted like normal egg salad except that instead of a crunchy pickle you got a pickle flavor explosion. One drawback was that my gelatin cubes started to dissolve in the mayo after a few minutes.

audreyobscura (author)alexbrewer2015-12-11

I sent you some PRO! Do you think more gelatine would help it stay together better? Or would the oil in the Mayo break it down more? So much science!

mikeasaurus (author)2015-11-21

Disgusting and amazing

You could make the pickle gelatine in the shape of some candy, for example the Haribo bears. Then toss a few of them in a bag of those candies, leave it open on the coffee table and await the responses :)

that is a fantastic idea.....

Poogle (author)2015-11-20

I have serious questions about what kept you going through this project if nobody was offering you a year pro membership. My only guess is the kind of curiosity that leads people to obtain milk from cows, discover lasers, and blow up their labs.

MaddieJ3 (author)2015-11-19

This is interesting..It reminds me of a macaroni salad I make with tuna, hard boiled eggs, black olives, and pickles (of course!) You could use the pickle gelatin to replace the pickles (or just add it!), and the avacado in place of the mayo for the dressing. Could be rather tasty... But i'm just a random foodie ;)

audreyobscura (author)MaddieJ32015-11-19

See, that is what I was thinking too! On its own it was kind of rough, but in stuff it was just an acid/vinegar pop. I was hoping it would mimic more the texture of the egg white. I think if I had added more gelatin it would have felt more like a hard boiled egg.

grannyjones (author)2015-11-19

We used to make pickled HB eggs. Peel the eggs, heat the pickle juice, cool in fridge for a few days. So doggone hard to wait! I need to find the recipe for pickled pigs feet. So help me, my tablet is getting wet for all my drool.

supereric (author)2015-11-19

Eggceptional idea! Okay, not really. But props for following through with full-blown mastication.

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