Description
Spicy dill pickle gummy worms bring zesty homemade magic to classic candy lovers. Crisp vinegar notes and tangy pickle flavor dance across playful worm-shaped treats you’ll want to share with friends and family.
Ingredients
Scale
Gummy Base:
- 3 tablespoons (45 milliliters) unflavored gelatin
- 1 cup (240 milliliters) dill pickle juice
- 1/4 cup (60 milliliters) water
Sweetener:
- 1 tablespoon (15 milliliters) honey or sugar
Coloring and Molding:
- Green food coloring
- Silicone gummy worm mold
Instructions
- Gently warm pickle juice and water in a saucepan over low heat, avoiding boiling point.
- Whisk gelatin gradually into the liquid, ensuring complete dissolution without lumps.
- Incorporate honey or sugar to balance the tangy pickle flavor, adding green food coloring for visual interest.
- Allow the mixture to cool slightly, preventing potential gelatin breakdown.
- Transfer the liquid carefully into silicone gummy worm molds, filling each cavity precisely to the top.
- Refrigerate the molds for 1-2 hours, creating a firm, jiggly texture.
- Gently extract the pickle-flavored gummy worms from the molds.
- Store the completed gummy worms in a sealed container within the refrigerator to maintain their texture and prevent drying.
Notes
- Choose high-quality pickle juice for the most vibrant tangy flavor, avoiding overly processed brands.
- Dissolve gelatin slowly and steadily to prevent clumping, ensuring a smooth gummy texture.
- Consider using natural green food coloring like spirulina or matcha powder for a healthier alternative to artificial dyes.
- Experiment with different pickle juice varieties like garlic dill or bread-and-butter for unique flavor profiles that can surprise taste buds.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Snacks, Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 5 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.3 g
- Fiber: 0 g
- Protein: 1.2 g
- Cholesterol: 10 mg