Pickle Poppy Gel

Pickle Poppy Gel

There’s s a reason why people like sweet pickles – they taste good.

It’s not the cucumber; it’s the sweet sour vinegar brine.

So why not make use of the pickle juice remaining in the jar after the pickles are gone? Save it up till you have two cups, then strain it and make magic with it! Use as salad dressing or sauce!

Makes 3-1/2 cups

2 c. strained sweet pickle juice


3/4 c. SILK UNSWEETENED ALMOND MILK 30 calorie per 8 oz.

1/2 t. xanthan gum powder

1 t. guar gum powder

fresh grind black pepper- sev. twists

2 t. poppy seeds

1/2 t. turmeric

1- Combine all ingredients in blender container. Blend on low then high till smooth.

2- Let set about 20 minutes or more to judge the viscosity (thickness).

3- Re-blend. If too thick add a little more milk.

4- Pour into covered containers and refrigerate.

Notes: The yield varies somewhat the more it thickens.

This dressing has a thick gelatinous feel to the mouth with raw egg white component undertones. Definitely eggy. When poured into a spoon it globs and slides like a raw egg yolk.

Serve over salads, veggies and animal-free meats. Even spread on your favorite toasted bread – no margarine needed.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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