dbdmom님의 저널, 2015년 09월 10일

So...you drink extra water...LOL 

I didn't even think about getting pickles! I love pickles! Are they pricey?  

Oh, save the juice. I love to drink the brine after the pickles are gone. :D Sometimes I can't wait; I'll pour out just enough to keep the level above the pickles. I guess that's a real sodium extravaganza! 

Sounds good. Pickles are usually reasonably priced and only 1 carb per spear.  

Pickles are an almost no calorie and virtually no carbs snack. Don't worry about the sodium too much as we do need extra sodium because of the insane amounts of water we have to drink when on a weight loss diet. 

I'll have to look into those -- my Dad puts Tabasco on just about everything . . . keep joking that we need to buy him a little 'holster' so he can carry a small bottle with him at all times! (DK -- he drinks the brine, too!) 

Yummy. I make pickled eggs in the left over brine.  

The pickle juice is really good in tuna fish, or on broiled/baked/grilled fish. High in sodium but as long as it doesn't spike blood pressure and you can compensate with drinking extra water to flush it, it's OK - in my non-professional meaningless opinion anyway. :) 

jparlett, I add a bit of stevia and some mustard and coriander seeds and use it to pickle homegrown okra! 

I can't go so far as to drink pickle juice (although my 15-year old daughter has been known to do that), but I do use a splash of pickle juice to add to the yolk mixture when making deviled eggs. Which...I don't eat much of anymore.... Here's a good lower-cal, low carb deviled egg substitute: instead of the traditional deviled egg filling for your egg whites, use some hummus. My favorite is red-pepper hummus. Sprinkle with some hot spicy spices like Tony Cachere seasoning--mmm. High protein, low cal, non-sugary breakfast.  

The sodium is off the charts but you can quick pickle your own cucumbers (or other veggies) and save all that sodium using pepercorns, vinegar, hot water and your choice of spice (i.e. dill or oregano..) and a dash of salt (155mg) after 5 minutes put on top of some ice the ones your going to eat. The rest cover put in the fridge and cool down and eat the rest of the week (they get stronger as they get older).... 

We like pickles here as well and one thing I do is save about 2-3 jars of juice after we've eaten the slices/spears, then when I have enough, use it to make batches of vinegar-based cole slaw, loaded with cabbage, bell peppers, cucumbers, etc. Gives it a nice flavour!