Mizkan introduces Sarson’s Pickle in 15 Minutes vinegar

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By: Jules Scully

FoodBev Media

Flavor your food with pickle Vinegar !

Photo By: FoodBev Media

 

Mizkan has expanded its Sarson’s vinegar brand in the UK as it aims to respond to the popularity of quick pickling.
Called Lightly Seasoned Pickle in 15 Minutes, the product is for use with thinly sliced, diced or spiralised ingredients to give them “a crisp and fresh tanginess”.
The brand said the vinegar blend gives food lovers a way to add vibrancy to their favourite dishes with “sensational flavours”.
In a statement, Sarson’s said: “With quick pickling a hot trend for celebrity chefs and restaurants, Pickle in 15 Minutes allows aficionados and rookies alike to replicate the industry’s best-kept secret in their own home, elevating their meals and accompaniments quickly.
“This latest release is easy to incorporate into home-cooked meals, with a simple three step process – slice, infuse for 15 minutes, enjoy, meaning those looking to put a mouthwatering spin on their food can do so with ease.”
The product is now available in the UK with a recommended retail price of £1.69.

Simply the Most Fabulous Fresh Salsa-Pico De Gallo!

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By Nicole Carlin

Mother Earth News 

 

Photo : by Nicole Carlin

This Pico has jalapenos added to the recipe.

There is nothing better than fresh summer fruits and vegetables and this is the time of the year for tomatoes. I have a dear friend who is from Mexico and she was visiting the farm a few years ago in August. After brushing the horses, feeding the pigs and helping collect eggs, we ended up at the garden on a pre-dinner collecting expedition. As we filled the basket with cucumbers, peppers, onions and tomatoes, Sandra exclaimed with delight over my abundant and over-sized jalapenos.

“Do you make pico?” she asked.

“Make what? I asked.

“Pico de gallo! You know fresh salsa!” I love salsa and I had made regular cooked salsa and tomato salads but never this mysterious pico de gallo.

Pico de gallo literally means “beak of the rooster” and it’s not entirely clear where the name comes from though online discussion boards offer two possible ideas. One is that to calm fighting roosters, trainers would put the rooster’s head in their mouth and at first the rooster would peck the tongue similar to the bite of the hot peppers in the pico de gallo salsa. Another is that the finely minced ingredients looked like chicken feed. No matter where the name comes from, pico de gallo is a salsa that originated in Mexico.

In the kitchen, Sandra rummaged through the basket and selected two spectacular heirloom tomatoes, two jalapenos, and two smallish onions. After we finely diced all three ingredients we mixed them in a bowl and seasoned it with salt and pepper. That was it! I expected lime juice or cilantro or some other secret ingredient, but this was how Sandra’s mom had made it so that was that (though many variations do include cilantro and lime).

We split open a new bag of tortilla chips and dug in… and it was AMAZING! Sandra’s kids clustered around the bowl with my kids.

“I can’t stop eating this!”

“Wow, Mom this tastes even better than usual!”

“I don’t care if my lips are burning, give me another chip.” (This from one of my kids who had never willingly consumed fresh jalapenos before)

“Ca

The bowl emptied in five minutes flat. The two older girls began dicing more tomatoes to make another bowl and Sandra explained that the fresh heirloom tomatoes really made the pico taste incredible. Ever since that Sunday afternoon we have regularly made pico de gallo from the beginning to the bitter end of tomato season. Canned salsa is for the winter but pico is for the summer!

Sandra O’s Pico de Gallo
Ingredients

• 1 large tomato
• 1 large jalapeno
• 1 small onion
• salt and pepper to taste

Directions:

1. Wash all ingredients and peel onion.

2. Finely dice the tomato, put into bowl.

3. Finely dice the jalapeno, test for heat level and dice with pith and seeds for a spicier result, remove for a milder version. Add to bowl.

4. Finely dice the onion and add to bowl.

5. Stir together and add salt and pepper.

Hints and Tips:

• We like fresh juicy beefsteak style heirloom tomatoes for pico de gallo but in a pinch any tomato will do, just remember the better the tomato the better the pico.

• Don’t be shy with the salt, add a bit taste and add a bit more if you want to ratchet up the flavor.

• If jalapenos scare you, this is wonderful with bell peppers (it’s just missing that magic spicy kick that I love) I make it with bell peppers for my husband.

• I find this makes a great condiment for scrambled eggs, over corn on the cob, and on top of baked potatoes as well as with quesadillas and other salsa-y applications. Sometimes I just eat it with a spoon, Mmmmmmm. .

 

 

 

 

Not Everyone Relishes This Pizza That Uses Sliced Pickles Where the Pepperoni Belongs

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By: Melissa Locker

TIME

 

Yes, this is a dill pickle pizza. If you love pickles this is all you need!! Made garlic sauce and mozzarella cheese.

(Photo by): Rhino’s pizzeria and deli

 

A pizzeria has been “convicted” of committing misdemeanors against pizza by the internet
Their crime? Creating a pickle-topped pizza with a side of ranch dressing.
Rhino’s Pizzeria and Deli created a pizza pie that swapped garlic sauce for the traditional marinara, put sliced dill pickles in lieu of pepperoni, and covered the entire thing in mozzarella cheese, according to WHEC. They posted the picture on Facebook with the suggestion to “Try it with ranch for dipping.”

That was the final straw for some pizza lovers. After the pizza shop posted the pizza on Facebook heir Facebook post has been shared more than 41,000 times as of Thursday morning and despite 14,000 comments, people continue to weigh in on the controversial pizza. While most seem to consider the pickle-topped pizza a travesty, demanding answers, “Why?! In the name of all that is holy, why did you do this to pizza?!” wrote one Facebook commenter. Another brought up that equally controversial topping—pineapple—writing, “And people have the damn nerve to complain about pineapples on a pizza.” One amateur food critic noted, “Pineapple and pickles have no business on a pizza. Once you vary off cheese and pepperoni it’s not pizza anymore…” Another summed it up, tidily: “Pickles on pizza, hell no.”

A surprising number of people, some admittedly in the throes of pregnancy-related food cravings, thought the pickle-topped pizza sounded delectable, some hoping for a sweet-pickle version, and others plotting day trips to New York state for a pie. These are undoubtedly the same people who like marshmallow Peeps on pizza and consider strawberries a reasonable topping.

Natalie’s Juice Company Releases Cucumber Jalapeno Juice

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By: Press Release 

BevNet

Natalie’s New Cucumber Jalapeno Juice

FORT PIERCE, Fla. — Natalie’s Orchid Island Juice Company announced today the addition of Cucumber Jalapeno Juice to its family of clean, authentic juices. The specially-crafted blend offers customers a welcoming cool and crisp taste that features just the right amount of kick.

Natalie’s new Cucumber Jalapeno Juice is naturally low in sugar and contains only 60 calories per 8-ounce serving. In line with the company’s minimal ingredient approach to juices, Natalie’s Cucumber Jalapeno Juice contains just four fresh ingredients: American grown cucumbers, jalapenos, apples and a splash of lemon. It contains no added sugars or artificial ingredients.
“Today’s consumers are looking for cleaner, authentic juices that are low in both calories and sugar content,” said Natalie Sexton, Natalie’s Vice President of Marketing. “Natalie’s Cucumber Jalapeno Juice fits that bill perfectly, while at the same time letting our customers reap all the health benefits of jalapeno, without being overpowered by its heat.”
Jalapenos contain the compound capsaicin, which is associated with many health benefits, including weight loss, boosted immunity and pain relief. Cucumbers, long heralded as a naturally detoxifying agent, contain the mineral silica that helps with the body’s formation of collagen, an essential component of healthy looking skin and hair.
“Rejuvenating active bodies and boosting immune systems is what this special juice is all about,” said Sexton. “Not only is it an exceptional sports-recovery drink, it also makes for a great tasting, low calorie, post-workout cocktail mixer.”

To learn more about Natalie’s Orchid Island Juice Company’s national awards for quality, taste and nutrition, go to www.OIJC.com
About Natalie’s Orchid Island Juice Company

Natalie’s Orchid Island Juice Company is a woman-owned and family-operated business that has been committed to producing only the highest quality, authentically fresh juices for the past 30 years. All of Natalie’s juices are squeezed fresh in small batches using hand-picked fruits and vegetables from Florida Farmers or American growers. The juices are distributed in 32 states across the U.S. and over 41 different countries worldwide.

How To Make Pickle Pops With Leftover Pickle Juice

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By: Bridget Sharkey

Sioux City Journal 

(Photo by: Delish.com)

Is there anything better than enjoying an icy cold popsicle on a hot summer’s day? How about a homemade popsicle made from pickle juice?

Yes, pickle juice! It might sound a little nuts, but homemade pickle popsicles are majorly trending right now, and for good reason. They are light, flavorful and healthy — in fact, some research has shown that pickle juice can even help to prevent muscle cramps and keep blood sugar levels in check. That explains why so many athletes love the stuff.

Here is the best part about these homemade pickle pops: They are so beyond easy to make! All you need is pickle juice (such as the juice leftover from the half-eaten jar of pickles you have had in your fridge since President Obama was in office … wait, is that just me?!), and granulated sugar. You can find the entire how-to video on Delish.com.

For an even stronger pickle-y flavor, you can also include pickle slices. If you don’t have pickle slices, you can cut whole pickles into thin slices yourself.

If you are concerned about processed sugar, or you want a little less pickle flavor, you might consider this alternative pickle popsicle recipe from Health magazine. It is made with honey, so you can avoid the white sugar that is used in the Delish.com recipe. It also includes a whole cucumber (chopped up, of course) instead of pickles. Although it still does include a cup of pickle juice, so it still packs plenty of pickle-punch!

The best part of making homemade popsicles is how you play around with the ingredients and tailor the recipe to meet your own personal palate — whether you want to try peanut butter pickle popsicles (yes, really!) or you want to go the traditional route!

Dilly Dilly: Pickledelphia will be Philly’s first large-scale pickle festival

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By:Mónica Marie Zorrilla

(Photo by : Ashley Ringrose / Flickr Creative Commons )

Time to rise and brine. Philly’s first large-scale pickle festival

 

Cronuts, acai bowls, cupcakes and poké are some of the food trends that have marked this decade’s pop culture — but each one’s popularity has been fleeting.
The time-tested popularity of pickles, on the other hand, won’t be going anywhere anytime soon. Or at least, that’s what folks at local marketing firm Digital Force Agency are banking on.
On Sunday, Sept. 9, DFA will host the first annual Pickledelphia Pickle Festival, a daylong party dedicated to the crunchy fermented snacks.
Billed as Philly’s first-ever “large-scale” pickle festival, the event at Schmidt’s Commons (formerly known as The Piazza) in Northern Liberties will offer edible treats and collectible memorabilia from over 50 vendors. There will also be pickle parodies set to country music, pickle pajamas, pickle eating contests, pickle LOVE shirts and pickleback shots.
It’s already a hit. Even before any press writeups, 48,000 people have RSVP’d as either “going” or “interested” on the Facebook event page. The event organizers say that was only to be expected.
“Pickles are the hottest food in 2018, and it isn’t going to stop here,” DFA cofounder Kevin Baxter told Billy Penn. “Pickles are a lifestyle, and we’re going to pickle out everybody.”
In a spiel kind of like the monologue Bubba gives to Forrest on the marvels of shrimp, Baxter effused over the versatility of pickles. At Pickledelphia, he said, attendees will get to sample creations such as:
Pickle ice cream from Scoop DeVille
Pickle grilled cheese from Milkhouse
Pickle pizza from Urban Village Brewing Co.
Pickle chips from Herr’s
Pickle-on-a-stick
Fried pickles
“We’ve gone to pickle festivals in Pittsburgh, in Boston and New York. We know what the pickle lovers want in a festival, and what they don’t. Pickledelphia is going to be the Disney World of Pickles for Philly fans,” Baxter promised.

Pop these easy bite-size jalapeno poppers into the oven

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By: Chula King

Tallahassee Democrat

Wonton Jalapeño Popper Bites.

Photo By: Chula King

 

Wonton Jalapeño Popper Bites
Total Prep Time – 10 minutes: Total cook time – 15 minutes
Makes 24 Wonton Jalapeño Popper Bites
Wonton Cups:
24 wonton wraps
2 teaspoons vegetable oil
Jalapeño Popper Filling:
4 ounces cream cheese, room temperature (See Note 1)
1/2 cup (4 ounces) sour cream (See Note 2)
1 cup (4 ounces) shredded extra sharp Cheddar cheese
8 ounces bacon, cooked, drained, and crumbled
3 jalapeños, membrane and seeds removed, finely chopped
Directions
Preheat oven to 350° F.
Brush mini-muffin pan cups with 1 teaspoon of the vegetable oil. Press wonton wraps into mini-muffin pan cups. Brush with remaining vegetable oil. (See Note 3)

Bake in preheated oven for 6 to 8 minutes, or until lightly golden brown. Remove from oven to cool.
Jalapeño Popper Filling:
Add cream cheese and sour cream to medium bowl. Beat on high with electric mixer until smooth, about 30 seconds.

Reserve 2 tablespoons each of Cheddar cheese and crumbled bacon. Reserve 1 tablespoon of chopped jalapeños.
Add remaining Cheddar cheese, bacon, and jalapeños to cream cheese/sour cream mixture. Beat on low until well combined, about 30 seconds.
Spoon 2 teaspoons of Jalapeño Popper Filling into each of the wonton cups. (See Note 4)
Sprinkle reserved Cheddar cheese, crumbled bacon, and chopped jalapeños on top.
Bake in preheated 350° F oven for 6 to 8 minutes, or until cheese is melted and filling is hot.
Cool for 10 minutes before serving. (See Note 5)
Yield: 24 Wonton Jalapeño Popper Bites.

Recipe Notes:
1. I used low-fat cream cheese, but you could also use regular cream cheese.
2. I used low-fat sour cream, but you could also use regular sour cream.
3. To easily fit the wonton wraps into the mini-muffin pan cups, I cut 1/2-inch slits on two opposite sides. This allows the wonton wraps to more easily overlap and fit into the mini-muffin cups.
4. I used a 2-teaspoon or #100 ice cream scoop to fill the wonton cups. It was the perfect size!

 

 

Toasted Pickle featured on Food Network’s Cooking Channel

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By Alexander Sinn

Grand Haven Tribune

(photo by: Toasted Pickle )

The Toasted Pickle in Grand Haven

If you flip to the Food Network’s Cooking Channel on Thursday, Aug. 23, you might recognize a popular downtown Grand Haven restaurant.
The Toasted Pickle will be featured on “Seaside Snacks and Shacks.” The show airs at 10 p.m.
“We were quite surprised actually,” owner Karen Avery said of the recognition for her restaurant, which opened at 112 Washington Ave. in downtown Grand Haven two years ago.
Avery said she received an email from the Cooking Channel in early spring, and first thought it might be a scam.

What followed was a competition with 30 restaurants from around the Great Lakes to be featured on a new program, “Seaside Snacks and Shacks.” Four restaurants were selected for the episode.
Toasted Pickle chef Adam Davis, who prepared sandwiches in the episode, said the restaurant puts an emphasis on making food that you would eat with your family.
“We do a different take on traditional sandwiches,” he said. ”We don’t have a walk-in cooler or a freezer here. Everything’s fresh. The only thing we have that’s frozen is french fries and chips.”

Davis showed off two Toasted Pickle sandwiches to show host Sabin Lomac, including the Green Goddess Grilled Cheese, which features a unique homemade pesto sauce. Davis described it as sweeter than most pestos.

The Nashville Hottie — which includes in-house breaded chicken smothered in a sweet, spicy sauce and served on homemade waffles — was also featured.
While a cable television audience may bring new business to the downtown eatery, Avery said she hopes the exposure brings a boost to the entire community.
“It’s just amazing, especially because we’ve only been open a couple years,” she said. “We hope it brings greater awareness to Grand Haven as a whole. It’s a beautiful lakeside community.”

You Can Now Buy Jalepeno-Infused Wine

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By: Bridget Sharkey 

Simple Most 

Photo By: Galena Cellars

Add some heat to your cocktail with Jalapeno wine.

 

The white wine is infused with serrano and jalapeno peppers, giving it a slightly spicy kick. Galena Cellars says it’s perfect served chilled with appetizers like cheese and crackers, or used as a base for another cocktail that packs a spicy punch, such as a Bloody Mary.

f you want to try Galena Cellars Jalapeno Wine but you don’t live in the area, you can purchase a bottle online. The cost is $15.99 before shipping.
If you are considering making an order, you might also want to check out some of Galena Cellar’s other unique wines. The also offer Rhubarb Wine ($14.99), Peach Wine ($14.99), Blackberry Wine ($14.99) and Spiced Apple Wine ($14.99). How perfect does that last one sound for fall?
Galena Cellars isn’t the only winery that has delved into jalapeno-infused wines.

Potter Wines, for example, sells Jalapeno Wine, Chipotle Jalapeno Wine and an incredible concoction known as Jalapeno Wine Lemonade (which also comes in Strawberry and Watermelon flavors). As the name suggests, this unique drink is made with jalapeno wine and lemonade. (Really, that’s not a far cry from a sangria-like wine mix that’s popular in Spain and Uruguay.)
And some of these beverages have inspired the makers to give them names that are, well, a little edgy!

 

Can Pickle Juice Really Cure Muscle Cramps?

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By Korin Miller

Women’s Health 

Photo by: Getty Images Paul Taylor

Pickle Juice helps get rid of muscle cramps

Muscle cramps can make people do some pretty out-there things. Painful foam rolling? No problem! Look like a fool in public attempting to stretch it out? Sure! Drink pickle juice? Um…what?
Yup, this is a thing. Plenty of people—especially runners and football players—claim that drinking pickle juice can help tamp down on painful cramps and even prevent cramps from happening in the first place.

Does it really work?
Let’s back up a second here: Pickle juice is technically brine, which is basically really salty water. The sodium from the salt is where the benefits come from, most people think. Here’s why: When you get dehydrated (like after a hard workout), your body’s electrolytes (which include sodium and potassium) get thrown out of whack, explains Albert Matheny, R.D., certified strength and conditioning specialist, of SoHo Strength Lab and Promix Nutrition. That can cause involuntary muscle contractions, a.k.a. cramps. And according to research, pickle juice may, in fact, help. One small study published in the journal Medicine and Science in Sports and Exercise gave some men who had cramps pickle juice and others water. The researchers found that men who drank the pickle juice had cramps that lasted about 49 seconds less than those who drank water.

Since most people get cramps because of a lack of sodium, pickle juice will “definitely fix this,” says Matheny. “But it’s not much different from drinking some salt water.”
For the record, the types of exercisers who likely need to resort to something like drinking pickle juice are people who are running long distances in hot weather, football players who are working out for hours in pads in the heat, or people who are doing hot yoga, Matheny says.

If that’s you, you can try to have an ounce or two of pickle juice after you work out and see where that gets you, he says. Just chase it with a solid amount of water to make sure you’re staying hydrated, too.

Are there any drawbacks to drinking it?

If you have hypertension, adding a huge salt load to your diet could potentially be an issue (so talk to your doctor first), says Matheny.
Pickle juice could also dehydrate you if it’s the only thing you’re sucking down after a workout. But as long as you drink pickle juice in moderation and follow it with lots of water, you should be fine, he says.
But what if you can’t stomach pickle juice…?
Sports drinks like Gatorade and Powerade work to replace lost sodium and electrolytes in your body, but they don’t have as much of an impact as super-salty pickle juice if you’re doing extreme workouts in the heat, Matheny says. Still, they can help. If pickle juice isn’t your thing, try drinking a sports drink before, during, and after your hard workout and seeing where that gets you, Matheny suggests. You can also try adding a teaspoon of salt to 20 ounces of water and drinking it, he says. (You can add citrus fruit juice to the mix for flavoring.)
“The salt will actually help you absorb the water more efficiently,” Matheny says. Eating normally, i.e. not following a restrictive diet, can also help, he says.

Ultimately, if you’re not working out super-hard and for a long in the heat, you really don’t ~need~ pickle juice to help you out in the cramp department. But if you’ve found that you’ve been experiencing a ton lately, it could be worth a try…provided you can stand the taste.