Athletes are turning to pickle juice to prevent cramps, but how does it work?

CBS NEWS

Pickle juice awaits University of Maryland players after practice. CBS NEWS

Many athletes rely on brands like Gatorade or Powerade to help with hydration and recovery, but a growing number are now turning to something tangy from a very different section of the supermarket: pickle juice, right out of the jar. Some athletes from high school to college to pro swear by it and experts will tell you it can work, but you may be surprised by how.

After a long practice, it’s not what you’d expect to see: University of Maryland football players looking to replenish, reaching for pickles, reports CBS News correspondent Dana Jacobson.

“I actually like to eat the pickle and then drink the pickle juice, you know,” said Maryland linebacker Jermaine Carter.

That juice, technically called brine, fights cramps — at least some athletes say so.

“Definitely noticed a difference, you know. Like I said, you don’t cramp as much, you know. You feel more hydrated,” Carter said.

Brine is that salty, vinegary, yellow-green liquid that give pickles their flavor.

“The sodium that you sweat out and electrolytes that you sweat out during practice, it’s just a really quick way to recover and replenish,” said Maryland’s strength and conditioning coach Rick Court

He thinks pickle brine makes sense if his athletes find it effective.

“I don’t know if it’s necessarily better than anything specifically, but it definitely gives of a twist of a different taste and a different flavor for guys. I do think some guys swear by it more,” Court said.

Blake Coleman swears by it. The New Jersey Devils forward gained attention in October when he was handed a jar of pickles as he came off the ice. He started drinking pickle brine in college when a teammate suggested it.

“Yeah, I still think it’s pretty crazy. I would stick with anything that works, though. I’ve heard it’s like a neurological thing where the taste is so sour that it tricks your mind or something like that,” Coleman said.

Turns out, Coleman is right.

Performance nutritionist Heidi Skolnik says that it’s not salt or nutrients in pickle brine that stops cramps. It’s the taste.

She says that it’s not salt or nutrients in pickle brine that stops cramps. It’s the taste.

“It tastes so awful that’s it’s interrupting the central nervous system pathway that’s creating that cramping. Having something like pickle brine might be so horrendous that it shocks your system and it interrupts that pathway. And that stops the cramping,” Skolnik said.

Skolnik says that while pickle brine likely won’t hurt an athlete, there are other more practical ways to recover.

“Getting in some carbohydrate, protein, electrolyte mix and eating your meals,” she said.

That could be why Blake Coleman’s teammates aren’t jumping on the brine bandwagon – at least not yet.

“I’m still in a solo camp right now. I got some of the boys that are eating the pickles, but the juice is all mine,” he said.

Spicy Jalapeño Chicken

By Tre Wilcox   –   Today

Nathan Congleton / TODAY

SERVINGS:

4

Spicy jalapeños, herbaceous cilantro and zesty lime juice turn plain chicken into a flavorful sensation.

Ingredients

    • 4 boneless, skinless chicken breasts
    • 3/4 cup olive oil
    • 3 jalapeño chiles
    • 12 cloves garlic
    • 3 shallots, peeled
    • 1 bunch cilantro, washed
    • 2 tablespoons cumin seeds
    • 2 teaspoons lime juice
    • 2 teaspoons cracked black peppercorns
    • Kosher salt
    • Grape seed oil

 

Preparation

Place the chicken breasts into a zip-top freezer bag. Place the olive oil, chiles, garlic, shallots, cilantro, cumin seeds, lime juice and black peppercorns into a blender. Blend on high till smooth. Pour marinade over the chicken. Seal and refrigerate overnight or at least four hours.

Preheat oven to 350°F. Remove chicken from marinade, season with salt.

Heat a large sauté pan over medium-high heat and add a drizzle of grape seed oil. Sear the chicken breasts on both sides, then place into oven and cook until cooked through and the internal temperature reaches 165°F, about 10-15 minutes.

Recipe: Easy Fridge Dill Pickles

Reprinted from the San Antonio Express News

Photo: Juanito M. Garza /San Antonio Express-News

Dill pickles can be ready in less than a day with a simple recipe that involves pickling cucumbers, dill and white vinegar.

Makes 12 servings

8-10 smaller, firm pickling cucumbers

3 teaspoons kosher or pickling salt

2 tablespoons chopped dill

¾ cup white vinegar

Instructions: Slice cucumbers approximately ¼-inch thick and set aside.

Add salt, dill and vinegar to a 1-liter or equivalent lidded jar. Give it a good shake to mix ingredients. Add cucumber slices to fill jar just enough to still be able to close the lid.

The liquid level in the jar will look extremely low compared to the pickle pile, but don’t worry about it. The salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine and will rise.

Give the jar another good shake, and place near the front of the refrigerator to remind you to shake the jar every time you open the fridge. Pickles will become ideal after 8 hours. They will keep in the fridge, submerged in their brine, for as long as three weeks.

Per serving: 47 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 7 mg sodium, 11 g carbohydrates, 2 g dietary fiber, 5 g sugar, 2 g protein