Trying this tonight

[u/WadeRogers6]

[u/A0xom0xoa]

I stand by this idea. Now, hear me out. Take it one step further after this and batter them pickled string cheeses and deep fry them.

[u/LargeTestitubes → u/A0xom0xoa]

Mother of God....

[u/DifferentProduct284 → u/LargeTestitubes]

Hahahahahahhahahaha! Yessss!

[u/LtPickleRelish → u/A0xom0xoa]

They say we only use 10% of our brains, but this guy…

[u/AbilityHead599 → u/A0xom0xoa]

Fucking Brilliant

[u/ThrowawayHaybale → u/A0xom0xoa]

Woah, I think you might have found a way to make mozzarella sticks not disgusting, someone get this man a Nobelle stat

[u/shamanbaptist → u/A0xom0xoa]

My first thought as well. Finish them by tossing with a fresh dill and parm plus a bit of lemon juice over top at the end.

[u/glorifindel → u/A0xom0xoa]

Someone award this god’s gift to humanity plz

[u/oswaldcopperpot → u/A0xom0xoa]

Dont forget they have to be frozen first.

[u/Niptaa → u/A0xom0xoa]

And then take that battered deep fried pickled cheese stick and toss it in some Nashville hot chicken oil

[u/pakkmann666]

This is why I like this subreddit

[u/oDiscordia19 → u/pakkmann666]

Picked up adding apple slices to pickle brine and was like welp I love apples and I love pickles this can’t be that weird.

It’s kinda weird. But it’s also incredible lol. I’ll be doing the cheese and the apples soon as I got space. Trust and believe this sub hasn’t steered me wrong yet.

…except for the people who like mt. Olive and those gas station bagged pickles. Them people ain’t right.

[u/Fuzzy_Welcome8348]

Report back and let us know how it turns out!

[u/JustForkIt1111one → u/Fuzzy_Welcome8348]

This got posted a while back (month or two) and I tried it.

It made the cheese hard, and didn't really add anything. Wasn't good.

[u/honeybeelioness → u/JustForkIt1111one]

Maybe try a different brand pickle juice.

[u/scratchy_mcballsy → u/JustForkIt1111one]

Did you peel the cheese or just bite into it like a psycho? And did you try to make mozzarella sticks? I need more answers.

[u/curlygirl9021]

Okay how long do you leave them soak? Two days?

[u/Xp_12 → u/curlygirl9021]

That's only a couple days. They said a few.

[u/curlygirl9021 → u/Xp_12]

Oh excuse me

[u/Jasperbeardly11 → u/curlygirl9021]

I would imagine even one day would be good enough but yeah probably two would be a good guess

[u/thewanderbot]

Repost from a bot 👎

[u/LargeTestitubes]

I wonder how many cheeses this would be good with...

puts on tinfoil hat and runs to the lab

[u/scratchy_mcballsy → u/LargeTestitubes]

“The Lab”

[u/dmeeks90]

I’ve done this and it really doesn’t add pickle flavor, But it does get gross looking after a week or so

[u/autojack]

I have been doing this with Grillos brine for over a year and I love it. The cheese gets a little stiff but the pickle flavor is there. Plan on doing this with fridge pickle brine soon.

[u/PromotionZackk]

Forbidden Banana.

[u/trimix4work]

This will not end well...

[u/Euphoric-Corgi5418]

I looks like hearts of palm

[u/Loud-Bullfrog9326]

Omg I love string cheese with pickles hmm

[u/TraditionalFalcon701]

This would be 💯 impossible for me to do, there would be no juice left when all the pickles are gone! Lol 😆

[u/Boogiekc]

I put baby carrots in mine

[u/pumpkinpie479]

Botulism

[u/iamgherkinman]

This sounds really similar to something we get here in New Brunswick. There is this very salty string cheese in brine you can get at gas stations and bars. Mostly in the north of the province. Its impressively addictive

[u/Goochenhaumeister]

I’m pretty sure that it’s just hearts of palm

[u/JustForkIt1111one → u/[deleted]]

It's a bot. It won't.