- Level: Advanced
- Total: 3 hr 5 min (includes freezing time)
- Active: 20 min
- Yield: 6 servings
Ingredients
400 grams pickle brine, plus additional for storage
4 grams calcium lactate
1.5 grams xanthan gum
7.5 grams sodium alginate
9 ounces whiskey
Directions
Special equipment:
a 15-cavity mini sphere candy mold- Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
- Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
- Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
- Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
- Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
- Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.
