Tuesday, January 03, 2017


As is becoming traditional, I bowled up with burritos and the makings of picklebacks at the Hendries' Boxing Day party. A pickleback, for the uninitiated, being a shot of whiskey chased by a shot of pickle juice.

The first time I unleashed the PB on an unsuspecting audience I used the brine from my brother's home made kimchi.  This time I made my own.

Now it seems (hat tip Frankie) that you can buy cans of bespoke mixing brine at sixteen bucks for four.

Considering that all that is involved is boiling up sugar, salt, vinegar and spice perhaps I should start knocking out my own artisanal range.

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