Pickle pizza? Deep-fried pickles? How about a pickle-tini? And would you have ever thought a cold Kosher dill would be good for that day-after headache?

Today begins International Pickle Week, a celebration for “all pickle lovers — whether they prefer their pickles sweet or spicy, sliced, chipped or speared,” according to the folks behind the festivities.

We love them as a sandwich companion, but we hadn’t had many deep thoughts about pickles since the day in March when we read in The Washington Post and other papers about the Pickle Sickle (recently renamed Bob’s Pickle Pops due to trademark ennui on the part of the Popsicle company), a salty frozen treat (not a bad idea when you are craving a margarita but can’t have one!) that is the “bizarre-tasting pickle craze from Texas.” Not sure calling any food “bizarre” really helps sell people on trying it, but it is true, most people want in on a “craze.”

On the Pickle Week site, you will find an assortment of fun facts, nifty things to do and recipes to try during this week of pickle mania. Today being Friday, the IPW folks have included a recipe that might appeal to lovers of the Dirty Martini — subbing in pickles for olives.

Pickletini

Recipe: Pickletini (Makes 1 liter)

Created by Chef Andrew Zimmern

• 1 bottle (.750 L) premium vodka (all natural potato vodkas like Wyborowa work best)
• ½ cup strained Dill Pickle Juice* (hot dills or spicy spears work best)
• ½ cup dry vermouth
• 2 lemons
• 2 fresh hot red chile peppers, split
• 8 whole star anise ‘buds’
• ¼ cup juniper berries

Zest lemons and place zest and split chiles in the bottom of a sterilized 1-liter glass mason jar with a hinged lid. Fill with the vermouth, pickle juice, juniper berries and star anise buds. Place in freezer for 1 week and then serve in chilled martini glasses. Garnish with Baby Dill Pickles*.