Walmart updates a Southern classic with fruit punch pickles

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By Aly Walansky   –   TODAY

Pickles are having a moment. From the pickle ice pops that recently got a lot of heads turning to the discovery that football players like to chug pickle juice, it looks we’ve come a long way since simple pickle back shots and fried dill slices.

The latest wacky pickle product is something Walmart is calling “Tropickles,” a summer release featuring cucumber pickles floating in a jar of red fruit punch. The pickles, which were released July 14, are now being sold under the discount retailer’s Great Value brand.

Fruit Punch Pickles
Walmart

No, these new pickles aren’t a belated April Fool’s trick and yes, we’re not sure how we feel about them, either.

“The modern-day couple, the pickle and fruit punch met on social media (they bonded over recipes on Pinterest, to be exact); now, we are celebrating their union on Walmart store shelves,” the company said in a statement.

While the marriage of dill pickles and fruit punch may seem odd to many of us, the sweet and sour idea is not exactly brand new. The combination is already popular in many southern states and social media has been brimming with DIY versions of this snack for years. In fact, there’s a sister variety — the Koolickle, also known as Kool-Aid soaked pickles.

The Tropickles are now available at over 1,200 Walmart locations, with a jar going for just $2.

Can’t get enough pickle juice? While you’re snapping up those fruit punch pickles, you may also want to pick up some pickle juice soda.

Not hot dogs, not pies — these contestants compete eating jalapeños

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Contestants in the Flaming Gorge Jalapeno Eating Contest
Shannon Broderick

Huddled over plastic bowls filled with plump green jalapeños, a row of contestants sweated under Laramie’s midday sun Thursday and waited for the wail of an air horn.

Once sounded, the Flaming Gorge Jalapeno Eating Contest entered its eighth year as flaming-hot jalapeno peppers were gobbled with little or no regard for the contestants’ digestive systems.

Hosted by the Laramie Sunrise Rotary Club, the contestants compete for the top five slots to earn prizes donated by local businesses, rotary club member Jerry Schmidt said.

“It’s named after the gorge of your throat, not the dam,” Schmidt said, chuckling.

Originally hosted by the Laramie Jubilee Days Committee, he said he got involved in the jalapeno eating contest when his wife volunteered him seven years ago.

“I wasn’t there, but she said I could probably do it — so I did,” Schmidt said. “The committee couldn’t do it anymore, so I went to my rotary club and asked for help, and we’ve been doing it ever since.”

Nearly 400 jalapeños were donated by Born in a Barn this year, and the Laramie Fire Department is brought in to judge the contest — as well as provide any medical assistance, if needed.

“It’s a timed event,” Schmidt said. “They get three minutes to eat all the jalapeños they can stomach. We give them a small glass of milk and a tortilla to help get them down.”

Attendance is variable, with anywhere from 6-16 contestants participating, but 2017 proved to be a good year for jalapeno pepper punishment as 16 contestants lined up to gorge themselves, with dozens of onlookers filling the intersection of Grand Avenue and Second Street.

“A lot of times, the people who look like they could eat a lot of jalapeños aren’t the winners,” Schmidt said. “Sometimes, the winner hasn’t even started shaving.”

Although 15-year-old Max De Young said he hadn’t really tried eating a whole, fresh jalapeno before, he still managed to take fourth place.

“I think I’ll power through three before the heat hits me,” De Young said before the contest. “Then, I don’t know.”

He managed to eat seven jalapenos, tying with contest veteran Chris Medina, and scarfed another jalapeno down in an eat-off tie-breaker event.

In his fifth consecutive year, Medina decided to show up without his token “Vote for Pedro” shirt, which he’s worn in the previous four contests.

“I always come in second when I where that shirt,” he said explaining the uniform change. “Apparently, this shirt puts me in third place.”

Nick Armijo took first place, followed by Glen Gallick in second.

Medina said he first heard about the jalapeno eating contest years ago on the radio, and when he heard his coworkers talking about going, he decided to join them.

“Everyone said they were going to eat so many, but when the day came, it was just me and (one other coworker) who showed up,” he said, smiling. “I keep coming back, because it’s a fun thing to during Jubilee Days. We come down with family, eat some jalapeños and drink a few beers. It’s a good way to spend the day.”

Add a little summer to your menu

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By 

Jalapenos add some heat to these delicious fish tacos

NEW HAVEN, Conn. (WTNH) – If you’re planning a picnic or just looking to change things up we are helping you out with great summer eats. This morning, Chef Franco from Geronimo’s Tequila Bar and Shell & Bones Oyster Grill in New Haven stopped by our studio to share his favorite summer recipes.

BLACKENED MAHI MAHI LETTUCE TACOS WITH CHIPOTLE REMOULADE

INGREDIENTS:
1 lb Mahi Mahi (cut into 8 Strips)
Blackened seasonings to taste
Salt and Pepper to Taste
I cup thinly sliced cabbage
2 tsp honey or agave nectar
1 tsp White vinegar
¼ cup cilantro chopped
2 Roma tomatoes
½ red onion diced
½ lime juice
1 Jalapeno pepper
1 cup Mayonnaise
2 tsp Chipotle pepper
1 tsp paprika
2 tsp honey
2 tbsp capers (chopped)
Lettuce leaves

PREPARATION:
1. Pico de Gallo: Mix the tomato, red onion, Lime juice, half of the cilantro and jalapeno, season to taste with salt and pepper. Set aside.
2. Chipotle Remoulade: Blend together the mayonnaise, chipotle, paprika, honey and capers until well mixed. Set aside.
3. Sweet slaw: Mixed the cabbage, vinegar, honey and rest of the cilantro. Set aside.
4. Season the Mahi with Blackened seasonings and salt & pepper and sear on a hot pan until cooked, about 4 minutes. Keep turning so each side gets seared.
5. Add two pieces of fish to each of the lettuce shells. Top with the slaw, Pico de Gallo and the Remoulade.

 

BLUEBERRY JALAPENO MARGARITAS

INGREDIENTS:
Lime wedge
¼ cup of sugar or coarse salt
For the jalapeno lime simple syrup
1 cup of water
1/3 cup agave or honey
2 jalapeno, sliced
Juice of ½ lime
For the Margaritas
1 cup fresh local blueberries
½ cup of fresh squeeze lime juice
1 ½ cups silver tequila
Mint leaves for garnish
Lime wedges for garnish

DIRECTIONS:
1. Set your glasses ready in the freezer. Use the lime wedges to wet the rim of the glasses then place sugar or salt on a plate and dip the rim of the glasses in it and all the way around; add crushed ice to the glass. Repeat with 4 glasses. Place in the freezer.
2. Place all the ingredients for the simple syrup in a small sauce pan over medium heat, whisk and let it simmer for 15 min. Let cool.
3. Once slightly cool, remove the slices of jalapeno for garnish then pour the rest of the simple syrup into a high speed blander along with 1 cup of the blueberries. Puree for a least one minute. Strain.
4. Fill a cocktail shaker with the blueberry mixture, lime juice and tequila, along with a couple ice cubes. Cover and shake. Strain Mixture into chilled glasses and garnish with blueberries, candied jalapenos, mint and lime.

MEXICAN STREET CORN (Vegetarian, Gluten Free)

INGREDIENTS:
2 tsp cilantro, chopped
6 ears of Corn
1 small clove Garlic
1 lime wedges
½ cup mayonnaise
½ tsp Ancho Chili Powder
1 Cup Cotija Cheese
Fresh Local Corn is grilled to perfection, then topped with garlicky mayo, salty Cotija cheese and sprinkled with ancho chili powder. Squeeze lime on top and enjoy this perfect recipe for Summer!

SCALLOP & SHRIMP COCKTAIL CEVICHE
Makes 8 portions

INGREDIENTS:
1 cup fresh lemon juice
1 cup fresh lime juice
2 cups fresh orange juice
1 lb wild shrimp, cleaned
1 lb dried sea scallops
½ cup ketchup
2 tbsp chipotle pepper in adobo
3 tsp olive oil
2 cups diced English cucumber
1 cup diced jicama
1 small ripe avocado, cubed
1/4 cup diced red onions
½ cup chopped cilantro, plus garnish
Salt to taste
Tostadas or tortillas chips, store bought or homemade saltine crackers

PREPARATION:
Bring 2 quarts salted water to a boil and add ¼ cup of the lime juice. Scoop in the shrimp, cover and let water return to a boil. Immediately remove from the heat and place in an ice water bath. Repeat the process with the scallops until almost half cooked.

FLASH IN THE PAN: Vinegar pickles are crisp, satisfying — and versatile

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By ARI LEVAUX for Lee Montana Newspapers

Jars of cucumbers, carrots and onions, looking pretty as they pickle.
Robert Judge

Pickling can happen any time there are ripe veggies for the picking. Now it’s cucumber season, which lasts basically all summer long. Beans are upon us too. Soon come the pickled peppers, large batches in large jars, sometimes with carrots. Then maybe some beets.

Generally speaking, there are two types of pickle: the fermented kind, aka sour pickle, and the pickled-in-vinegar kind, which is more common and goes by many names. Although I love to eat the fermented veggies prepared by others, I remain a novice in that realm.

Vinegar pickles, meanwhile, are a versatile way to go that can accommodate anything you could want to eat pickled, from cauliflower to kohlrabi, not to mention the asparagus that’s already come and gone. I do all of my pickling in basically the same go-to brine recipe. With small adjustments here or there, it works for pretty much anything.

Vinegar, which makes up at least half of any brine, is a powerful preservative. Most brine recipes call for salt and sugar too, both of which also discourage bacterial growth.

For reasons of space, food safety and liability, this is not the place to give a complete set of instructions on how to pickle. My recipe assumes a basic knowledge of canning technique and certain pieces of equipment. For Cliff Notes versions of the canning process, consult the box of lids and rings that come with the jars.

County extension offices are usually great sources of information on food preservation. This publication(https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/348/348-594/348-594_pdf.pdf) from Virginia Tech’s county extension office is a fantastic overall primer on canning methods and materials. You can also consult Ball Canning, the company that produces both Ball and Kerr jars. Ball scientists have prepared and safety-tested recipes that are very easy to follow and hard to screw up. They will also try to sell you things like Ball Kosher Dill Pickle Mix, a blend of salt and spices. If you want to use your own salt and dill, such recipes can be annoying.

But as you mature and gain confidence as a canner, you can figure out how to customize a recipe to suit your needs.

My default recipe was developed for pickled peppers, but part of why it is so versatile and awesome is the mustard seeds, which add a dimension of flavor. And when the pickles are gone, they leave behind a brine full of pickled mustard seeds that can be used in many ways, including grinding the seeds into homemade mustard. Or you could just stick some more veggies into the jar, top off the salt and vinegar, and make a round (or two) of fridge pickles.

Ari’s Pickle Principles

Use Kirby-style, aka pickling cucumbers–the kind with the little bump/spikes on them. These can withstand higher temperatures, without getting soggy, than slicing cukes. They should be small, no more than five inches long and an inch or so wide, and fresh. I like to hit the farmers market in the cool of the early morning, load up, and get them into jars ASAP.

Pack the washed cucumbers into sterile quart jars, leaving an inch of head space at the top.

To get a sense of the quantity of brine you need, fill one packed jar with water, and then measure that amount of water by pouring it into a measuring cup. Multiply that amount by the number of packed jars you have.

The brine is half water and half vinegar, with the vinegar part being half cider vinegar and half white wine vinegar, both of which I purchase in gallon jugs. I like the cider vinegar for the flavor, but if you want the visual of a pristine white brine, use only white wine vinegar. Plain white vinegar is kind of nasty but gets the job done.

Heat the brine on medium, adding sugar a little at a time until it doesn’t quite taste sweet but takes the edge off the vinegar–about a tablespoon per quart.

While the brine heats, add a tablespoon of mustard seeds to each jar, and a tablespoon of salt. Since mustard seeds come in both yellow and brown colors, I mix them first before doling them out.

When the brine reaches a boil, pour it into the jars so it covers the veggies and still leaves a half-inch of head space. Wipe the rims clean and screw on the lids.

Process in a water bath for the appropriate time based on the vegetable being pickled. With cucumbers that would be 15 minutes.

Honestly, I usually skip the cooking step, especially for the peppers, as they stay crispier–albeit at the expense of safety. Like any home canner should always do, I inspect each jar carefully. If a seal is broken or the contents don’t seem right I toss it. Soggy pickles definitely get tossed, because that isn’t right.

Living life on a pickle’s edge isn’t for everyone, and for liability reasons I need to stress that if you even consider not cooking your pickles you will immediately contract botulism and your house will burst into flames.

Assuming you fall in line and cook your cukes, they can still come out crispy enough if you use Kirbys that are young and fresh, and add a grape or horseradish leaf, or some other tested form of leaf tannins, to the jar.

And if those aren’t crispy enough, then keep a batch of fridge pickles going. Or maybe it’s time to venture into sour pickles, which aren’t cooked either. The lazy crispy pickle.

Ari LeVaux writes Flash in the Pan, a syndicated weekly food column carried in more than 60 newspapers nationwide. Though his audience is national, he says he “always writes about Montana. Usually.”

Finish Line: Be proactive about probiotics

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Hot dog with sauerkraut and jalapenos

It’s the Fourth of July, folks, and for most of us, that means a day off from work, fireworks and a great excuse to eat hot dogs.

Now, hot dogs aren’t the best food out there, but you’ve got to admit, you get a hankerin’ to eat one when you smell them cooking. Recently I found out some amazingly cool facts about sauerkraut, that now, in my twisted mind, makes it OK for me to eat hot dogs. Let me explain.

In one of my recent columns, I talked about the gut/brain connection and how the health of our gut can actually affect our mood. There is a connection between gut health and mental health. While on my quest to learn more about the gut and how it influences our stress levels, I came across some fascinating information about probiotics and just how important these little critters are for us to feel good.

According to Courtney Collett, graduate student in medical dietetics at The Ohio State University, most of our immune system resides in the gastrointestinal tract and we have more than 40 trillion bacteria cells in there helping keep the gut doing what it’s supposed to do.

Probiotics are simply high concentrations of that good bacteria the gut needs to perform optimally. This is important because as we age, our microbiomes change because of diet, medications, stress and health issues. Apparently even being less active can affect these little guys. You can buy probiotics over the counter and there are some really good ones out there like Align, but they can be pricey at about $30 for a box of 24 tablets.

You’ll also need to know what you’re looking for, since not all probiotics are the same. When reading the label, look for what microbes are inside, how many live microorganisms are in each dose, the health benefits they promise and storage information (many need to be refrigerated).

If you are lazy and cheap like me, a tastier and healthier way to boost your probiotic count is to consume foods like yogurt, miso soup, kefir, tempeh, buttermilk, sour pickles and sauerkraut. These are key foods for natural probiotics to feed and thrive on. Yes people, pickles, yogurt and sauerkraut can make you healthier and happier.

If you are traveling for the holidays or for business, pay attention to what you’re eating and put yogurt on the list as a must-eat every morning and throw in a pickle or two at lunchtime. Traveling throws off the gut for a multitude of reasons, making it all the more important to add in those probiotics. Jet lag, exposure to sick people in the airport and on the plane and uncommon regional foods can disrupt the gut. Mood is easily affected by how we physically feel, so make your diet a crucial component of your stress reduction regiment.

So go enjoy some fun with the family today and eat a hot dog or two, with sauerkraut, of course. You can even put some tempeh on there, although I honestly have no idea what that is and cannot be held responsible for what it might do to your hot dog.

Davana Pilczuk has a doctorate in kinesiology and specializes in helping individuals and teams perform better at work, in sports, or in life. Follow her on Twitter @DavanaHPG or contact her at davanapilczuk@hotmail.com.

Spice Up Your Life! Jalapeño Avocado Cream Cheese Wontons

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By     –   Stupiddope

Jalapeno Avocado Cream Cheese Wontons

Every now and again we all need a little spice in our life. Well, today we get a look at a recipe that will not only add some spice to your life but will also do so with some stunning flavor. Today we get a look at a recipe for some Jalapeño Avocado Cream Cheese Wontons.

This interesting and flavorful combination comes from the creative culinary genius’ at Cake N Knife and certainly will be a new favorite. This recipe is essentially a fried, upgraded version of jalapeno cream cheese poppers. The spicy filling and fried exterior come together for something incredible that will eventually be your favorite snack. This is certainly nothing to sleep on, and definitely worth your time and effort. Check out the recipe right here, right now and give us your thoughts on the results below. Keep it locked for more great recipes coming soon.

Photos provided by Cake N Knife

Jalapeno cheddar corn cakes

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By Renee Peace Carr, WUSA

Jalapeno Cheddar Corn Cakes

Easy, cheesy jalapeno cheddar corn cakes make the perfect side at any barbeque or summer party.  Thanks for b Restaurant for the recipe!

Ingredients:

4 cups cooked corn kernels

2 ea jalapeno diced

1 cup sliced scallions

8 eggs

1 cup white cheddar cheese

¼ cup olive oil

1 cup flour

1 coup cornmeal

1 tsp salt

1 tsp pepper

 

Instructions:

Pulse corn kernels in food processor a few times to chop up.  Place in bowl with remaining corn, jalapeno, eggs, cheese and eggs.   Stir to combine

In separate bowl combine dry ingredients, add in wet corn mixture to flour and stir gently to combine.

Drop 2 oz batter into 3’ circles on an oiled flat top and cook 2 minutes on each side.

Want more articles like this? Follow Great Day Washington on Facebook, Twitter & Instagram for more! Watch every day at 9am on WUSA9.

Galion Pickle Run Festival celebrates the 4th of July all weekend

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By Tracy Geibel, Staff Reporter

Richland Source

GALION — The Galion Pickle Run Festival celebrates the Fourth of July early. The annual Independence Day celebration takes place Saturday, July 1 and Sunday, July 2, complete with baseball, a parade and fireworks.

“We think this is a good opportunity for you to come out and show your support for the local community and different organizations,” Pickle Run director Lisa Capretta said. “It’s a good way to give back to the community.”

Pickle Run Festival Photo Gallery 2017

The annual Pickle Run Festival takes place in Galion July 1 and 2. The festival offers family-friendly fun the weekend before Fourth of July.

Tracy Geibel

The festival kicked off early Saturday morning with the Galion YMCA’s triathlon and 5K run.

A new event, the Home Run Derby, was scheduled for Saturday morning, but postponed to Sunday at 10 a.m. because the field was too wet. But other games continued as planned.

A sand volleyball, 3-on-3 basketball and cornhole tournaments all took place throughout the day. Inflatable houses and other games were in constant use and will be open on Sunday, too.

Lillian Ebner, 11, spent some time in a dunk tank, which seemed to have a never-ending line.

“It’s a little scary,” Ebner said, comparing it to a roller coaster ride.

She enjoys seeing friends and family at the festival and says there’s “lots of stuff to do.”

Capretta believes this year’s Pickle Run Festival will attract around 10,000 people throughout the weekend.

“(Sunday’s) our busier day because people tend to come down and stay for the fireworks,” she said.

On Sunday morning, a community church service is set for 10:30 a.m. The annual car and cycle show will take place from 10 a.m. to 4 p.m.

A disc golf tournament will be offered at the Amann Reservoir in addition to another volleyball tournament and a basketball skills competition at the park.

A parade is scheduled at 2 p.m. It will begin on Church Street, follow Gill Avenue and conclude at Heise Park. A Galion Graders game will take place at 7:05 p.m., and the night ends with fireworks at dusk.

The Galion Pickle Run Festival began in 1978, but was canceled in 1998. After years without the event, Capretta said, a group brought it back a few years ago. Once held on Labor Day weekend, it was moved to a weekend near the Fourth of July.

The name “Pickle Run” comes from a story about a local businessman who dumped a bad batch of pickles into a creek in the 1890s.

More information, including a list of events, is available at the Pickle Run Festival’s website.