Pickle Pearls

Tart and punchy, pickle pearls add savory pop to burgers, charcuterie, and even dirty martinis.

Ingredients

  • ½ cup (125mL) pickle brine (strained)
  • ½ cup (125mL) cold water
  • ½ tsp (2g) sodium alginate
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) ice-cold water (for bath)

Instructions

  1. Strain Brine
    • Use clear pickle juice from jar. Strain through mesh or cloth.
  2. Mix Base
    • Blend brine with water.
  3. Add Alginate
    • Sprinkle sodium alginate while blending on low. Mix 1 minute.
  4. Rest
    • Let mixture sit 30 minutes before use.
  5. Strain
    • Filter through fine mesh into The Spherificator®.
  6. Prepare Bath
    • Mix calcium chloride with 500mL cold water.
  7. Form Pearls
    • Form pearls in bath and cure for 45–60 seconds.
  8. Finish
    • Rinse well and chill. Serve cold.

Expert Tips

Flavor Tweaks
  • Dill-lovers: Add dill sprigs while blending.
  • Sweet-sour: Use bread & butter pickle juice.
Color & Texture
  • Brighter green: Add a touch of cucumber juice.
  • Smooth pearls: Strain well and chill before use.
Troubleshooting
  • If too sharp: Dilute brine with water or sugar.
  • If pearls flatten: Add more alginate or cure longer.
Serving Ideas
  • Burgers: Replace pickle slices with pearls.
  • Drinks: Drop into martinis or Bloody Marys.
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