One Brine Day – Pickle maker Gordy’s just started selling spicy brine in a can

BY ALISON SPIEGEL   –   Tasting Table

Pickle juice fans, it’s time to proudly wave your freak flag. You’ve now officially been given permission to unabashedly express your love for the brine that comes in the pickle jar. Whether you’re a pickleback shooter (a shot of whiskey chased by a shot of pickle juice, for the uninitiated) or you just like to sneak a sip when the pickles are all gone, it’s OK. Gordy’s Pickle Jar says so.
The Washington, D.C.-based pickle company has just released pickle juice in a can. It’s called Fine Brine, like fine wine, a factor that automatically elevates the liquid, and whoever’s drinking it, to a certain level of sophistication. Founders Sarah Gordon and Sheila Fain, we salute you for making pickle juice lovers everywhere not only feel comfortable but fancy.

Pickle juice fans, it’s time to proudly wave your freak flag. You’ve now officially been given permission to unabashedly express your love for the brine that comes in the pickle jar. Whether you’re a pickleback shooter (a shot of whiskey chased by a shot of pickle juice, for the uninitiated) or you just like to sneak a sip when the pickles are all gone, it’s OK. Gordy’s Pickle Jar says so.
The Washington, D.C.-based pickle company has just released pickle juice in a can. It’s called Fine Brine, like fine wine, a factor that automatically elevates the liquid, and whoever’s drinking it, to a certain level of sophistication. Founders Sarah Gordon and Sheila Fain, we salute you for making pickle juice lovers everywhere not only feel comfortable but fancy.

Fine Brine launched two months ago, but Gordy’s is “just starting to really roll out distribution,” Gordon says. “It’s a very natural extension of our existing product line, as we have always encouraged our customers to repurpose their leftover brine and to start thinking of pickle juice as an ingredient in its own right.”

The brine is a by-product of the Hot Chili Spears, which means it’s going to have a little kick, and comes with the suggested use as a brine in cocktails. Think, a michelada or a Bloody Mary. But you can also use pickle brine in a number of other ways, like mixing it into a salad dressing or using it as a meat tenderizer.

As Gordon explains, “It’s literally a burst of acid and flavor all in one that brightens cocktails and dishes in a very subtle, balanced way. It rounds out cocktails and cooking recipes similar to how a pinch of salt does.”

The door is wide open for you to embrace the brine, now that you can get it straight from a can. Even José Andrés is on board. We’ll drink (pickle brine) to that!