Pickle pops: the next big summer treats?

Not long ago, on a particularly hot day in New York, in an attempt to quench my thirst, I reached into my mini-fridge and found the frozen pickle juice popsickles I'd been meaning to taste test. I'm the kind of guy who generally likes salty food more than sweet ones (bacon more than pancakes, pretzels more than cookies). So, naturally, I love pickles. And yes, these pickle sickles were pretty darn good.

Like many ice treats, they beg to be slurped. You can really suck out the pickle juice from the ice. Once the solid part was gone, I drank down the remaining unfrozen fluid. It was plenty tart, sour, and salty, but refreshing nonetheless. They seem fairly healthy, too, with just three calories per two-ounce serving, 245mg of sodium, and no fat. There is a preservative (potassium sorbate), a dye (yellow #5), and an emulsifier (polysorbate 80), but somehow this doesn't sound nearly as unhealthy as, say, a Dove Bar. A box of 16 pops costs $17.95 including S&H at www.picklejuicepops.com.

The popsickle also reminded me of my youth when mom would freeze OJ into pops (we had a device that helped center the stick). Anyone have any other frozen-treat-on-a-stick recipes?

James Oliver Cury is the executive editor of Epicurious.com. He is a member of the James Beard Restaurant and Chef Awards Committee and has been a judge at the Culinary Institute of America, the Jack Daniels World Barbecue Championship, and the Food Network's Iron Chef show. He's written for dozens of magazines, including Esquire, Playboy, Details, Entertainment Weekly, Maxim, Men's Journal, SPIN, Glamour , US Magazine, Food & Wine, and Every Day with Rachael Ray.