Do you know where your Sriracha’s peppers come from? Someone is secretly buying jalapenos

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Originally published by USA Today Network on January 29th, 2024

Written by Tom Kisken

Once nearly impossible to find, Huy Fong Foods Sriracha sauce again lines the shelf of grocery stores like this WinCo foods in Ventura. Tom Kisken/The Star

 

Huy Fong Food’s rooster-stamped, green-tipped Sriracha sauce once again lines shelves in grocery stores. It’s possible Alex Jack is part of the reason why.

The Imperial Valley pepper farmer was asked by a middle man if he could grow 500 acres of red jalapenos for an unknown producer. He did it, was paid handsomely via a bank wire and now plans to plant 200 acres more in February.

He has not been told who is buying the jalapenos, though he suspects it is Huy Fong Foods, the hot sauce company that once used 100 million pounds of peppers a year in producing its hugely successful sauces.

“I was told to keep blinders on my eyes and look forward and don’t ask questions,” he said.

Huy Fong Foods officials aren’t saying anything, but speculation is rampant in California’s pepper-growing community the Irwindale company is using intermediaries to reach out anonymously to farmers in search of ramping up production.

At least one grower who was approached about jalapenos, Edgar Terry of Ventura, said he was told the buyer is Huy Fong. He turned the offer down.

“I demanded to find out,” he said. “I have to know who I’m growing for.”

Huy Fong Foods’ hot pepper pipeline was fed for 28 years by one provider, Underwood Ranches in Camarillo. But the once family-like partnership ended in a bitter dispute that spawned civil lawsuits and a $23.3 million verdict for Underwood from jurors. They said Huy Fong, founded by Vietnamese refugee David Tran, broke its contract and committed fraud by withholding information.

Afterward, Huy Fong reportedly relied on other producers, including growers in Mexico, ultimately struggling with a jalapeno shortage that caused them to temporarily halt production.

Steady supply for Huy Fong Foods’ Sriracha sauce

It got so bad Sriracha lovers offered astronomic prices for the rooster bottles on Craigslist. At the Asahi Market in Oxnard, people waited in long lines for Sriracha, sometimes buying every bottle in the sparse inventory. Store owner Mark Aboueid journeyed regularly to Los Angeles on foraging missions aimed at finding a case or two to sell.

Chick-fil-A provides a seasonal twist on its signature chicken sandwich for the first time

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Originally published by Nation’s Restaurant News on August 15, 2023

Written by Alicia Kelso

 

Chick-fil-A’s Honey Pepper Pimento Chicken Sandwich is available nationwide beginning Aug. 28.

Photo by Chick-fil-A

Chick-fil-A is launching a Honey Pepper Pimento Chicken Sandwich nationwide beginning Aug. 28, marking the first time the chain has provided a seasonal twist on its signature offering. The sandwich is available while supplies last and includes an original filet topped with custom-made creamy pimento cheese and mild pickled jalapeños. It is served on a toasted bun drizzled with honey.

The company notes that pickled jalapeños have never been used before in a Chick-fil-A entrée, while its pimento cheese is made with green chilis and red pimentos combined with cheddar cheese. According to Chef Stuart Tracy, the drizzle of honey adds a subtly sweet flavor to tie everything together.

Related: Chick-fil-A is testing a new grilled chicken sandwich

“We wanted to create a standout sandwich that would deliver a unique spin for our guests, without losing the classic taste of the Original Chick-fil-A Chicken Sandwich. The Honey Pepper Pimento Chicken Sandwich uses ingredients and flavors our guests have never experienced at Chick-fil-A before, balancing savory, sweet and spicy elements using the highest quality ingredients. With our custom-made pimento cheese and specially sourced jalapeños, we hope to deliver a new and exciting sandwich our guests will love,” Tracy said in a statement.

According to the company, the culinary team began exploring a new seasonal twist on its original chicken sandwich after the positive introduction of entrees like the Smokehouse BBQ Bacon Sandwich and the Grilled Spicy Deluxe Sandwich. The Honey Pepper Pimento offering ranked No. 1 out of more than 30 creations during the year-plus-long research and development process, and customers rated it highly for taste and value during its market test in North and South Carolina. Indeed, hot honey is on trend and flavor and beverage company Monin recently named hot honey the 2023 flavor of the year.Chick-fil-A is launching a Honey Pepper Pimento Chicken Sandwich nationwide beginning Aug. 28, marking the first time the chain has provided a seasonal twist on its signature offering. The sandwich is available while supplies last and includes an original filet topped with custom-made creamy pimento cheese and mild pickled jalapeños. It is served on a toasted bun drizzled with honey.

The company notes that pickled jalapeños have never been used before in a Chick-fil-A entrée, while its pimento cheese is made with green chilis and red pimentos combined with cheddar cheese. According to Chef Stuart Tracy, the drizzle of honey adds a subtly sweet flavor to tie everything together.

Related: Chick-fil-A is testing a new grilled chicken sandwich

“We wanted to create a standout sandwich that would deliver a unique spin for our guests, without losing the classic taste of the Original Chick-fil-A Chicken Sandwich. The Honey Pepper Pimento Chicken Sandwich uses ingredients and flavors our guests have never experienced at Chick-fil-A before, balancing savory, sweet and spicy elements using the highest quality ingredients. With our custom-made pimento cheese and specially sourced jalapeños, we hope to deliver a new and exciting sandwich our guests will love,” Tracy said in a statement.

According to the company, the culinary team began exploring a new seasonal twist on its original chicken sandwich after the positive introduction of entrees like the Smokehouse BBQ Bacon Sandwich and the Grilled Spicy Deluxe Sandwich. The Honey Pepper Pimento offering ranked No. 1 out of more than 30 creations during the year-plus-long research and development process, and customers rated it highly for taste and value during its market test in North and South Carolina. Indeed, hot honey is on trend and flavor and beverage company Monin recently named hot honey the 2023 flavor of the year.

Notably, Chick-fil-A isn’t the only company iterating its signature offering four years after the so-called chicken sandwich wars started with a Popeyes tweet directed toward Chick-fil-A. The 2019 social media fodder led to a wave of chicken sandwich launches and promotions from dozens of companies – including Wendy’s, Church’s Chicken, KFC, Jack in the Box, Shake Shack, Burger King, Panera and McDonald’s – all jockeying for market share for a high-demand product and in an attempt to tap into Chick-fil-A’s dominance in the category.

Those iterations started coming last year, when Wendy’s launched a hot honey chicken sandwich. Late last year, Popeyes added a new Blackened Chicken Sandwich to the menu, while Burger King brought back its Italian Chicken Sandwich. Earlier this year, KFC extended its chicken sandwich platform with an Ultimate BBQ KFC Chicken Sandwich and a Spicy Slaw Chicken Sandwich.

In March, McDonald’s rebranded its crispy chicken sandwich to the McCrispy, and executives have noted a gain in share in the chicken category since. That said, it doesn’t seem to be gaining share from Chick-fil-A. According to Datassential, McDonald’s sales increased by 5.9% from 2021 to 2022, to $48.6 billion. Chick-fil-A’s sales during that same period grew by 12.8%, to $18.8 billion.

Caramel Crumble Milkshake also on deck

In addition to the new sandwich, Chick-fil-A is also launching a Caramel Crumble Milkshake, made with butterscotch caramel flavors, Chick-fil-A Icedream, blondie crumbles and topped with whipped cream and a cherry. This marks the brand’s seventh seasonal milkshake since the offering was first introduced in 2006. It was created by Chef Christy Cook and tested in Salt Lake City in 2021.

“When creating our next fall shake, I wanted to make our guests feel those cozy and nostalgic feelings of the season, but couldn’t pinpoint the exact flavors until I baked a batch of blondies for my family,” Cook said in a statement. “After tasting that little bit of caramelized ingredients at the bottom of the pan, I knew I’d found the perfect flavor combination.”

Soak Steak In Pickle Brine And Buttermilk For A Tangy, Tender Bite

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Originally published by Tasting Table on August 13, 2023

Written by Matthew Spina

 

Photo by Mironov Vladimir

Marinating beef is nothing new, but within the world of steak-steeping solutions, there are way more options than you might realize. While classic choices might be a soy-sauce mix or a citrus-based carne asada, there are now many creative ways to both tenderize your cut and infuse it with unique flavors. You only need to look to chicken for inspiration, where pickle juice or buttermilk brines are used for anything from whole roast birds to fried chicken. In fact, a combination of those two ingredients is supposedly what gives the sandwiches at Chick-fil-A their incredible juiciness and flavor. Why wouldn’t you want to give steak a try with that?

A buttermilk and pickle juice brine for steak is very simple and can transform a basic cut with almost no additional ingredients. Pickle juice has plenty of salt to work as a brine, while buttermilk subs in for the acid you would normally get from vinegar or lemon juice. You can vary the ratio of buttermilk and pickle juice depending on your tastes, but if you drop the amount of pickle juice, just remember to compensate by adding some salt to the brine. Beyond that, you can add a few dashes of hot sauce or spices like garlic powder, but the two core ingredients are all you truly need. Marinate your steak anywhere from an hour to overnight, pull it out, pat it dry, and cook using your preferred method for a shockingly bright and tender result.

A buttermilk and pickle juice brine can break down tough steak and add flavor

Photo by Natalya Stepowaya

Individually, buttermilk and pickle juice can be powerhouse marinades, but combined, they form something really special. Salt and acid can both act as tenderizers for meat, and pickle juice has both. It breaks down your steak’s muscle structure, which helps it retain moisture as it cooks, and as a little bonus, all the spices and flavor in the brine work their way into the cut. Buttermilk is also acidic but has something pickle juice is missing — fat. So not only does combining the two double the tenderizing power of your brine, it gives your taste buds everything they desire in one easy package. No wonder this stuff is so popular with lean pieces of chicken.

If you are going to use a buttermilk and pickle juice brine with steak, stick to tougher cuts that normally need a marinade, like flank or skirt steak. These cuts have tons of beefy flavor but will really benefit from an extended brine to break down their connective tissue. More tender cuts of steak can work well too, but cut down on the marinade time, as buttermilk and pickle juice’s tenderizing strength can actually turn meat mushy if you let it sit too long. As hard as it may be to hold back, with something as good as buttermilk and pickle brine, even a little goes a long way.

The Health Benefits of Dill Pickles – A Miraculous Tangy Delight

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Originally published by PINKVILLA on August 10, 2023

Written by Varsha Patnaik

 

Check out the health benefits of dill pickles – a flavorful and nutrient-rich food that supports digestion, provides antioxidants, promoting overall well-being.

The Health Benefits of Dill Pickles

Photo by PINKVILLA

Dill pickles are tangy and crunchy condiments that offer a plethora of benefits beyond their mouthwatering flavor. We will discuss the numerous health benefits of dill pickles in depth that might surprise you. These preserved cucumbers are packed with essential nutrients, probiotics, and antioxidants, and have attracted the attention of nutritionists and health enthusiasts all around the world to better understand their contribution to human health.

Pickling is a century-old method of preserving the harvests long after the season had passed. Traditionally they are preserved in a brine of vinegar, dill, garlic, and other spices which not only add a burst of flavor but also benefit health and wellbeing. However, it should be noted that dill pickles made with natural fermentation are more beneficial than store-bought pickles made with added preservatives. So let us talk about the benefits you can gain from the nutrient content and fermentation process of munching on a tasty dill pickle.

What Are Dill Pickles?

Traditional dill pickles are cucumbers that have been preserved through the process of pickling. The pickling process involves soaking cucumbers in a solution of vinegar or brine, along with various spices and seasonings. The key ingredient that gives dill pickles their distinctive flavor is dill weed, which imparts a slightly tangy and aromatic taste to the pickles.

Dill pickles can be made using different methods, such as:

  • Fermented Dill Pickles:

Fermented Dill Pickles:

These pickles are made by allowing the cucumbers to ferment naturally. During fermentation, beneficial bacteria break down the natural sugars in the cucumbers, producing lactic acid. This process gives fermented dill pickles their characteristic sour taste and offers a rich source of probiotics.

  • Quick Pickles:

Quick Pickles:

Also known as refrigerator pickles, these are made by soaking cucumbers in a vinegar-based brine and refrigerating them for a short period. Quick pickles do not undergo the fermentation process and are ready to eat after a few hours or overnight.

  • Olives Dill Pickles:

Olives Dill Pickles:

Olives are small, oval-shaped fruits that grow on olive trees. They have a distinct taste and are often used in various culinary applications. When they are added along with cucumbers to be preserved either by fermenting or soaked in preservatives such as vinegar or brine, they are called olive dill pickles. You can enjoy this as a snack, served alongside sandwiches, or use them to add a tangy taste to various dishes.

What are the health benefits of dill pickles?

1. Boosts Gut Health:

Dill pickles that are made from the fermentation process are packed with probiotic bacteria. These healthy bacteria which are usually present in all fermented foods provide numerous benefits to your gut health ranging from maintaining the right balance of digestive enzymes, boosting immunity, and preventing pathogenic or bad bacteria from flourishing in your gut. They protect your gut against pathogenic bacteria by producing bacteriocidal substances and competing for adherence in the gut (1).

2. Provides Antioxidant Properties:

Dill pickle is a good source of Vitamins and minerals such as vitamin C, folate, beta-carotene, and phosphorus impart antioxidant properties to the dill pickles. These antioxidants are proven to fight free radical damage caused to the cells, preventing cell damage and early death. Therefore prolonged consumption of these may result in delayed aging and a lower risk of cancers, chronic disease, and age-related diseases like Alzheimer’s and cardiovascular diseases (2).

3. Strengthens Immunity: 

Cucumbers are known to be rich in an antioxidant called beta-carotene, which is converted into vitamin A by our body (3). Carotene is a powerful compound that fights free radical damage caused to your cells, thus helping to improve heart health, stroke, cancer, respiratory diseases, and other age-related conditions (4).

4. Eases Muscle Cramps:

There are scientific pieces of evidence stating that consuming pickle brine might aid in alleviating muscle cramps. One of the factors that lead to muscle cramps is dehydration which is the resultant effect of an imbalance in electrolyte levels within the body. The high sodium and potassium concentration present in pickle brine may potentially help in rebalancing electrolytes and enhancing overall hydration. Nonetheless, there is limited research available on this topic (5).

5. Manage Insulin Resistance:

Consumption of pickle and pickle juices on a daily basis has been directly associated with lower insulin resistance. The main reason behind this is said to be the balance of normal gut microbiomes brought about by the probiotic organisms. This is because constant changes in gut microorganism colonies increase diabetes risk by enhancing insulin resistance and thus maintaining a healthy blood sugar level (6).

6. Help in Weight Management:

The main ingredient of dill pickles is cucumber – an extremely hydrating and low-calorie food. Therefore it offers a prolonged feeling of fullness (7). Moreover, pickles that are preserved in vinegar may help in healthy weight management as vinegar is known to have a direct correlation with the reduction of body fat mass. It reduces the body’s ability to absorb carbohydrates and stabilizes insulin spikes, both of which are related to offering a feeling of fullness to the body (8).

7. May Lower Cholesterol Levels:

Vinegar has shown positive results in reducing cholesterol content (8). Moreover, the probiotic bacteria in the fermented pickles are also responsible for reducing the bad cholesterol (LDL) in our bloodstream (1).

8. Efficient Wound Healing: 

Pickles are a rich source of Vitamin K which makes up for 20% of the daily recommended. Vitamin K is an important nutrient required for the effective stimulation of the blood clotting process. Therefore, consuming the recommended amount of Vitamin K ensures efficient wound healing in people (9).

Side Effects of Dill Pickles

While dill pickles can offer some health benefits when consumed in moderation, there are also potential ill effects associated with their consumption, particularly if consumed excessively or by certain individuals:

1. High Salt Content:

Dill pickles are typically high in salt found as sodium due to the brine solution used in their preparation. Excessive salt intake can lead to increased blood pressure, and water retention, and potentially exacerbate cardiovascular issues, especially in individuals with hypertension or those at risk of heart-related conditions. The high sodium content may also put patients suffering from chronic kidney disorders or liver issues in danger too as the electrolyte imbalance may put a lot of stress on these organs (10).

2. Calcium Erosion:

The acidic nature of pickles, especially the vinegar used in commercial varieties, can erode tooth enamel over time if consumed frequently or in large quantities. This can lead to dental sensitivity and other oral health problems (11). Moreover, an excessive amount of vinegar or acetic acid in cases where the body is not getting enough calcium may even lead to the leaching of bone structure and deteriorate bone health. This may lead to other bone-related issues such as osteoporosis (12).

3. Gastric Issues:

While fermented pickles can provide probiotics and support gut health, some commercial pickles which are made using vinegar lack these beneficial bacteria. Therefore, overconsumption of pickles lacking probiotics may alter the acidity in your digestive tract which in turn may lead to acidity and other gastric issues. Pickles have been also associated with an increased risk of gastric cancer in people (13).

Conclusion:

There are several potential health benefits of dill pickles when consumed in moderation. They are low in calories and a good source of hydration, provide probiotics that promote a healthy gut and digestive system and contain antioxidants from the dill, which can help combat harmful free radicals in the body. However, it’s important to be cautious of their high sodium content, especially for individuals with hypertension or those on a low-sodium diet. To maximize the health benefits, it’s best to opt for natural and low-sodium varieties and incorporate dill pickles as per the daily allowance into your balanced and healthy diet. As research on this topic is limited, further studies may be needed to better understand the full range of health benefits that dill pickles can provide.

Is pickle juice good for athletic recovery? Dietitian explains probiotic and other possible benefits

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Originally published by KAKE.com on August 2, 2023

Written by ABC News

In an undated stock photo, pickle juice is seen in a glass next to two pickles. (Getty Images)

Photo from Getty images

 

Vibrant yellow and green liquids may be a familiar sight when it comes to Gatorade or other electrolyte workout beverages, but there’s another contender with potential health and hydration benefits: pickle juice.

Since not all cucumbers are created (or rather pickled) equal, “Good Morning America” tapped registered dietitian Matthew Black, who has published his pickle findings at the Ohio State University Wexner Medical Center, to break down what people should know about the ingredients, probiotic properties and myths surrounding the highly-buzzed-about beverage.

“With the increase in public interest for consuming pickle juice, there are newer products on the market that are formulations of pickle juice with added ingredients, which may include vitamins, minerals and electrolytes,” Black told “GMA.”

Right off the bat, Black said the possible benefits on the body “depend on the type of pickle juice.”

“Some pickle juice products are made from packing cucumbers into a mixture of mostly vinegar and salt, which would not contain probiotics, as this does not involve the process of fermentation,” he explained. “The natural way for pickle juice to contain probiotics is for the cucumbers to be packed in a solution of salt water — also referred to as brine — and allowed to set until bacteria growth occurs and consumes most of the carbohydrates present in the cucumber.”

The bacteria convert carbohydrates into various byproducts, including carbon dioxide and acids that produce the tart vinegar-like flavor, and help preserve the cucumbers, as well as add to their flavor.

Pickle juice and athletic recovery

“Many athletes use strategies these days to improve athletic performance that have little or no scientific support,” Black said. “Studies have indicated that athletes consuming varying amounts of pickle juice pre or post workout [saw] little to no effect on metrics such as performance, core temperature and hydration.”

Some research reviewed by Black, however, has shown that pickle juice can aid in the reduction of and recovery from muscle cramps in mildly dehydrated subjects.

“Interestingly, the mechanism of action behind this was not due to pickle juice replenishing fluid and electrolytes as previously thought,” he said. “Instead, researchers suspect that ingesting pickle juice plays some role in inhibiting the firing of alpha motor neurons from the cramping muscle.”

“Muscle cramps can be caused by numerous factors, including electrolyte imbalance, dehydration, and muscle fatigue,” he continued, adding that this is why drinks with sodium, potassium, magnesium, and chloride or calcium “may help reduce muscle cramps.”

Black reiterated that “athletes should ensure they are properly hydrated before, during and following workouts to help prevent cramping.”

Benefits of pickle juice for the body

“If you are consuming pickle juice from [naturally] fermented pickles, there could be some benefit from the probiotics it contains,” Black said, cautioning that “most commercially produced pickles on store shelves are not fermented.”

In order to find a fermented pickle product, Black said it will likely “be clearly labeled as such and may also use the term ‘probiotics’ on the package.”

“They may also list the number of CFUs, [or colony forming units], on the label, which indicates the number of viable bacteria present. In theory, the higher the CFUs, the greater the benefit for intestinal health.”

Probiotics are natural sources of healthy bacteria that help promote gut health. Black said this is why “some probiotics may aid in the reduction of inflammatory processes,” which could be beneficial for athletes trying to prevent muscle cramping.

The sodium and potassium in pickle juice can also serve as a hydrating way to replenish lost electrolyte stores in the case of a hangover, Black wrote last year for the OSU Wexner Medical Center.

Additionally, he said that according to some research, pickle juice that contains vinegar could improve the body’s response to insulin, which controls the body’s blood sugar level. However, he clarified that “there aren’t any established guidelines for how much pickle juice you should drink and whether you should drink the juice before or after meals.”

How to make natural electrolyte drinks at home

“There are different recipes online for making homemade concoctions of sports electrolyte drinks,” Black said. “If desired, it is possible to combine different 100% fruit or vegetable juices — orange, pineapple or tomato — with additional ingredients such as lemon, lime juice, coconut water, and small amounts of honey or syrup, along with the addition of salt.”

When using tomato juice as a base, Black said “the addition of salt may not be necessary” because “it already contains high amounts of sodium.”

Pining for a pickle popsicle?

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Originally published by Saltwire on July 28, 2023

Written by Jenna Head

 

Summer Scoops: From pickle ice to local options, Urban Market 1919 is serving up quirky ways to cool down

The new ice cream truck located at Urban Market 1919.

The new ice cream truck located at Urban Market 1919.

Photo by Jenna Head/The Telegram

 

Urban Market 1919 is taking local treats to the next level with their new ice cream truck on 330 Lemarchant Rd.

The truck opened this month and is one of many ways the business plans to develop over the next few years.

Cavelle Jestican manages social media for Urban Market and said one of Urban’s goals for the truck is to provide students with their first summer jobs.

“We thought it was a great initiative for young people to get their first job in an ice cream truck since, you know, it can be pretty hard for young students to get their first job,” said Jestican.

The truck offers 10 flavours of hard-serve ice cream, several ice cream bars, vegan Drumsticks, and frozen Charleston Chews.

The scoops are popular, according to Jestican, but people can also get their ice cream fix with more local options in-store.

“In store, you can also get the local Freezies from local vendors like Nourish, cookie ice cream sandwiches from Gingerly Bakery,” said Jestican.

Other options include pints of Sweet Rock ice cream, Udderly ridiculous goat milk ice cream, and JACOBEAN fudgesicles.

“We have so many different bars and local ice creams in there as well, so you can pick or choose if you want to come out here and get a scoop or go inside and get something more local to grab and go,” she said.

Quirky Options

Urban Market is known for its local and sometimes quirky options.

Jestican said the business likes to show a sense of humour on social media.

Recently, Jestican created a ‘dickie berg’ ice cream sundae while it was popular online.

“I’m the social person at Brookfield and Urban, so I was like, ‘I can’t just take a photo of just ice cream’ so I have to make something hilarious,” said Jestican.

“I made the iceberg out of yogurt and put it on top of some ice cream with sprinkles.”

‘We actually just got yesterday these pickle ice, so they’re like freezies, but they’re pickle juice’ -Cavelle Jestican

The ‘dickie berg’ sundae is not currently for sale, but Jestican said Urban is considering adding it to the menu if they can get cookies shaped like the iceberg to top the not-so-average sundae.

Urban Market also sells pickle ice, perfect for those who prefer a salty way to cool down.

“We actually just got yesterday these pickle ice, so they’re like freezies, but they’re pickle juice, and some people actually requested that we get them in,” said Jestican.

“People love pickles so we have them as a new thing too.”

Urban Market is open Thursday-Sunday, 8 a.m.-10 p.m. The ice cream truck is open 1-8 p.m. Friday-Sunday.

Cucumber Jalapeño Tequilas

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Originally published by Trendhunter on Agust 2, 2023

Written by Grace Mahas

Photo by 1800tequila

 

1800 Tequila’s Flavor Innovation from is 1800 Cucumber & Jalapeño

Introducing the latest flavor innovation from 1800 Tequila – 1800 Cucumber & Jalapeño! This refreshingly spicy tequila is the perfect choice to savor in the remaining weeks of summer and beyond. Whether you enjoy it in a Spicy Margarita by the pool, as a chilled shot, or mixed with soda for a light and flavorful drink, 1800 Cucumber & Jalapeño promises a delightful drinking experience.

Crafted from 100% Weber blue agave harvested at its peak, this tequila is created from the brand’s award-winning double-distilled 1800 Blanco Tequila. Infused with natural, ripe cucumber and jalapeño flavors, it delivers a full-bodied, fresh, and spicy taste, bottled at 70 proof. Not to mention, with only 90 calories per serving, it offers a guilt-free way to enjoy a tequila that elevates any drinking occasion.

Experience the bold and unique flavor of 1800 Cucumber & Jalapeño, now available for purchase in-store and online at 1800Tequila.com, Drizly, and ReserveBar for a suggested retail price of $29.99 per 750ml bottle. Embrace the spice and savor every sip of this exciting new addition to the 1800 Tequila lineup.

Trend Themes
1. Refreshingly Spicy Tequila – 1800 Cucumber & Jalapeño promises a delightful drinking experience with its refreshing and spicy taste.
2. Guilt-free Drinking – 1800 Cucumber & Jalapeño offers a guilt-free way to enjoy tequila with only 90 calories per serving.
3. Bold and Unique Flavor – Experience the bold and unique flavor of 1800 Cucumber & Jalapeño, now available for purchase.
Industry Implications
1. Alcoholic Beverages – The introduction of 1800 Cucumber & Jalapeño represents a refreshing and spicy innovation in the alcoholic beverages industry.
2. Beverage Retail – Retailers selling 1800 Cucumber & Jalapeño can tap into the growing demand for guilt-free and unique flavored tequilas.
3. E-commerce – Online platforms like 1800Tequila.com, Drizly, and ReserveBar can benefit from the sales of 1800 Cucumber & Jalapeño as customers seek out bold and innovative tequila flavors.

I Tried Trader Joe’s Jalapeño Limeade Margarita and Have a Lot of Thoughts

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Originally published by the kitchn

Written by Choya Johnson

 

Photo by Choya Johnson

If there’s one thing that Trader Joe’s does, it’s keep the buzz alive by rolling out a slew of new items every month. While limited-edition options like Strawberry Lemonade Ice Bars and Golden Caramel Swirl Ice Cream have fans obsessed this summer, there’s another item that can’t seem to stay stocked on the shelves: the brand’s Organic Jalapeño Limeade.

When I heard that there was a Trader Joe’s-approved margarita recipe that uses the same mix that shoppers have been raving about, I just knew I had to try it. So, I headed to my local TJ’s and grabbed all the ingredients needed to kick off my weekend.

tajin on a plate, orange rim glasses, margarita mix, tequila, lime wedges on glass plate, jalapeno slices on glass plate

Photo by Choya Johnson

Ingredients

  • 2 tablespoons TJ’s Chile Lime Seasoning Blend
  • 1 TJ’s Lime, cut into wedges
  • ½ cup of ice
  • 1 ½ ounce of your favorite TJ’s Tequila
  • ¾ cup TJ’s Organic Jalapeño Limeade
  • 1 TJ’s Jalapeño, sliced to garnish

How to Make the Trader Joe’s Jalapeño Limeade Margarita

Pour your Trader Joe’s Chile Lime Seasoning on a plate or any shallow dish. After rubbing a lime wedge (or dipping your glass in agave, honey, or lemon juice) around the rim of your glass, dip the rim into the seasoning to coat it. Next add ice, Trader Joe’s tequila or the tequila of your choice (I used Campo Azul Añejo), and Trader Joe’s Organic Jalapeño Limeade Margarita Mix. Mix well, garnish with a lime wedge and slices of jalapeño, and enjoy.

My Honest Review of the Jalapeño Limeade Margarita

I can pretty much get behind any beverage placed in front of me and I’m willing to try anything once. This cocktail, however, wasn’t my favorite. Though spicy cocktails weren’t on the top of my list before trying this, I like to say that I can always appreciate a good drink no matter what it includes. This, however, isn’t one of those moments for me. Though it packed a lot of spice, it still lacked the flavor that other cocktails I’ve tested recently (like the Ginloma and Reba’s Strange Juice) delivered.

Someone who really enjoys heat-heavy cocktails might like this better, but I’m not sure the mix really delivers.

The Disneyland ‘first pickle’ award that’s almost impossible to win

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Originally published by SFGATE on July 23, 2023

Written by Julie Tremaine

 

The Disneyland ‘first pickle’ award that’s almost impossible to win

It took two attempts — and waking up before sunrise — to win Disneyland’s “first pickle” award.

Photo by Julie Tremaine

 

I was sitting in my salon, mid-haircut, when I first heard the legend of the first pickle.

“The first what now?” I asked my stylist.

“The first pickle,” she said. “It’s a real thing. You get an award if you buy the first pickle of the day from one specific pickle cart at Disneyland.”

The legend is real. The first person of the day to purchase a $3.99 pickle from the fruit cart midway down Main Street in Disneyland Park gets a special “first pickle” pin. Simple, right? As I would soon find out, it was the complete opposite of simple. Trying to get the first pickle turned out to be one of the most difficult things I’ve ever done at Disneyland.

First, there was the planning stage. Disneyland starts letting people into the park half an hour before rope drop: If the park opens at 8 a.m., for example, the gates open at 7:30 a.m. But you can’t just saunter up at 7:30 a.m. expecting to get straight through. There’s parking to consider. Security lines. Trams to Downtown Disney. Plus, you’ll need to get past all the people queued up to rope drop who will inevitably have gotten there earlier.

(For those of you who don’t obsess over Disneyland timetables, “rope drop” is the term for opening the park for the day. Guests can be on Main Street as soon as the turnstiles open, but physical ropes prevent them from going into the lands until the ropes drop at the actual time of the park’s opening.)

Monday, July 17, was going to be the day. I got up at 5:20 a.m. and left my house at 6:15 a.m. At that hour, traffic is usually pretty light to Disneyland, so I thought it would take me about 35 minutes. I was wrong. Bumper-to-bumper traffic made the drive an hour. Rather than park in the Disneyland garage and be slowed down by the long security and tram lines, I parked across the street from Disneyland’s Harbor Gate, at the Anaheim Hotel. It costs $30, less than Disney’s standard $35, and it’s the shortest walk into Downtown Disney through reliably quicker security.

I was parked by 7 a.m. and walking into the plaza in front of the gates at 7:15 a.m. That’s when I saw it: thousands of people lined up to get into the park.

I had forgotten. It was Disneyland’s birthday. The internet may think theme park attendance is down this summer, but that’s because seemingly every person who planned to go to Disneyland this season waited until that day.

Still, the timing wasn’t as bad as when I went in search of the park’s elusive $20 candy cane, going on a day it was raining so heavily that the rain was coming down and then spraying back up. This time, I was through the gates at 7:24 a.m. and among the first few hundred to make it onto Main Street. It was a beautiful moment. Hundreds of cast members were all lined up on the sidewalks, waving and greeting everyone as we walked toward Sleeping Beauty Castle.

By 7:25 a.m., I was at the cart. “Did I do it?” I practically shouted to the cast members working the cart. “Did I get the first pickle?”

“No,” one said. I had missed it by a minute or two. Who wants to eat a pickle for breakfast anyway? I thought unhappily as I walked off to find a way to kill the next 30 minutes before the park opened. But I couldn’t stop thinking about it. My technique was solid. My shortcuts were on point. It was just an issue of timing. I knew if I did it again, that briny prize would be mine.

Fast-forward three days. I shifted everything back by 20 minutes. Up at 5 a.m., in the car at 6 a.m., at the gates by 7:05 a.m. This time, I was second in my line, which put me closest to the cart and the mythic first pickle. Pass scanned at 7:18 a.m. Through the turnstile at 7:20 a.m.  There were so few people in the front line of guests down Main Street that I could count them: About 40 people were walking in step or slightly ahead of me.

I got to the cart.

“Were you trying to get the first pickle?” the cast member asked me.

“I am!” I said.

“Well, you did it!”

I was overcome with a specific sense of victory that comes from winning something very difficult yet ultimately inconsequential. Like a Sunday crossword, only with a lot more getting up before dawn. I took a picture and then reached for my salty spoils. As I grabbed a pickle, a tiny hand jutted out to the barrel.

“Did I get it?” she asked. She couldn’t have been more than 10. And she was wearing a “happy birthday” pin. She looked at me and then at the cast member, who said I had won it that day. Her shoulders fell. She looked searchingly at her mom, who was powerless to fix the situation.

“Hold on a second,” I said to the girl. “I’ll take a picture of the pin, and then I’ll give it to you.”

“No,” the cast member said. “You both won. It was a tie today.” (I have said it before, and I will continue to shout it from the rooftops: There would be no Disney magic at all without cast members, and they deserve a lot more than they’re getting paid.)

She handed us our celebratory first pickle awards, with the reason for celebrating written on the front and the date on the back. The girl’s was modified with a birthday message. I was glad I could keep my pin. It was so dumb, but winning it took a lot of effort.

I didn’t want a pickle for breakfast, though. I wanted a Haunted Mansion April-December Churro, which was covered in fresh strawberries and therefore technically a smoothie. I didn’t snack on that pickle until 11 a.m. when I was park hopping to Disney California Adventure.

I had heard the first pickle award was only at that one Main Street cart, but curiosity stopped me at Mortimer’s Market, the California Adventure equivalent and first place geographically in the park to get fruit and pickles.

“Do you do the first pickle award here?” I asked the cast member.

“We do,” she said. “But it’s already been claimed for the day.”

What Does Kosher Pickles Mean

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Originally published by Restaurant Clicks on July 17, 2023

Written by Brian Nagele

 

Contrary to popular opinion, kosher pickles don’t always have to do with being blessed by a rabbi. If you’re not familiar with Jewish dietary restrictions, you might be wondering what precisely makes a pickle “kosher.” Instead, it refers to the method employed to make them pickled.

Typically produced using a salt brine and seasoned with garlic and dill, kosher pickles are known for their distinctive acidic and slightly sour flavor.

On the other hand, vinegar, sugar, and pickling spices are used to make non-kosher pickles.

Despite being a cornerstone of Jewish cooking, kosher pickles are a favorite of people from all walks of life worldwide.

So why are they referred to as “kosher” if it has nothing to do with receiving a rabbi’s blessing? Something that is allowed by Jewish dietary restrictions is referred to as “kosher”.

Although kosher pickles must be certified kosher, they do not necessarily need to be blessed by a rabbi.

Fortunately, the majority of significant kosher pickle producers in the US are accredited kosher, so you won’t need to worry while purchasing a jar at the supermarket.

Understanding Kosher

The term “kosher” could be unclear to you if you are not familiar with Jewish dietary regulations.

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“Kosher” generally refers to food that is acceptable in accordance with Jewish dietary regulations.

The laws governing what meals can and cannot be consumed, how they must be cooked, and how they must be presented are collectively referred to as “kashrut” laws.

The word “kosher” has a slightly distinct meaning when referring to pickles. The term “kosher” here refers to a particular method of pickling.

The traditional Jewish method for making kosher pickles requires soaking cucumbers in a brine composed of water, vinegar, salt, garlic, and dill.

After that, the pickles are placed in jars and allowed to ferment for a few weeks. They get their distinctive crunchy texture and sour flavor as a result of this process.

Pickles must be made in conformity with Jewish dietary laws in order to be fully kosher.

This requires that the cucumbers be produced and harvested in a specific manner, and that a rabbi who is knowledgeable about Jewish dietary laws supervise the pickling procedure.

The rabbi will make sure that all of the pickled materials are kosher and that the pickles are made in a way that complies with all kashrut regulations.

It’s important to note that not all pickles with the designation “kosher” are genuinely certified to be kosher.

Instead of referring to the pickles’ preparation in conformity with Jewish dietary restrictions, the term “kosher” is frequently used to describe the pickling method.

Be sure to search for a certification symbol from a reputable kosher certifying organization if you’re seeking for truly kosher pickles.

By doing this, you can be sure that the pickles were made in line with all kashrut regulations.

What Are Pickles?

You may already be aware that pickles are simply brine-soaked cucumbers.

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Pickles, however, can also apply to other pickled vegetables such carrots, beets, and peppers.

Food has been preserved by the use of pickling for thousands of years.

Pickles are frequently eaten as snacks or as a dipping sauce for burgers, hot dogs, and sandwiches. They may be sour or sweet, and occasionally spicy.

Even as a hangover remedy, some people love drinking pickle juice.

Fermented pickles and vinegar pickles are the two main varieties of pickles.

Cucumbers are soaked in a saltwater brine solution to generate fermented pickles, which then ferment naturally with lactic acid-producing bacteria.

The sour flavor and crunchy texture of fermented pickles are a result of this process. On the other hand, cucumbers are soaked in a vinegar solution to make vinegar pickles.

This process results in a tart, sweet, and sour pickle and is quicker than fermenting.

Let’s explore what makes a pickle “kosher” now that you are familiar with what pickles are.

Kosher Pickles Defined

If you’ve never heard of “kosher pickles,” you might presume that these are pickles that are produced in accordance with Jewish dietary regulations. That’s only partially accurate, but there’s more to it.

Pickles produced according to a precise recipe and procedure are known as kosher pickles.

Typically, they are created by soaking cucumbers in a brine solution that contains kosher salt, garlic, and dill. After that, the pickles are allowed to ferment, giving them their signature sour flavor.

Although the method used to produce kosher pickles complies with Jewish dietary restrictions, the term “kosher” in this context does not truly correspond to those laws. Instead, the flavor and texture of the pickles are referred to as “kosher”.

Pickles from kosher restaurants are renowned for their sour flavor and crisp texture. They are frequently offered as a side dish for sandwiches or as a standalone snack.

They are a favorite of pickle fans throughout due to their peculiar flavor.

In conclusion, kosher pickles are pickles that are produced in accordance with a certain recipe and method, producing a tangy, crisp pickle with a distinctive flavor.

The method used to manufacture kosher pickles complies with Jewish dietary restrictions, despite the fact that the term “kosher” does not specifically relate to them.

Differences Between Kosher and Non-Kosher Pickles

You are not the only one who wonders what makes a pickle kosher.

Olive pickles on shelf at local supermarket,

Photo by Restaurant Clicks

The distinctions between kosher and non-kosher pickles intrigue a lot of people. The following are some significant variations:

Brine

Kosher salt, which differs from conventional table salt, is used to create the brine for kosher pickles. Kosher salt is coarser in texture and devoid of additions like iodine.

This salt is used to make a brine that the bacteria on the cucumbers utilize to spontaneously ferment food.

Conversely, vinegar and water are frequently used in the production of non-kosher pickles.

Ingredients

Garlic, dill, and other spices are used to make kosher pickles. Additionally, they might have a trace quantity of kosher animal fat.

Pickles that aren’t kosher may include sugar, pickling spices, or other things.

Preparation

Kosher pickles are made in line with Jewish dietary regulations, thus a Rabbi supervises their preparation.

The pickles are prepared in the manner of a Jewish kosher deli in New York City. This method is not used to create non-kosher pickles.

Flavor

Because of the inclusion of garlic and dill as well as natural fermentation, kosher pickles have a unique flavor.

They are frequently described as tasting salty and sour. Pickles produced with vinegar that aren’t kosher could taste sweeter.

In conclusion, the ingredients, processing, and flavor of kosher and non-kosher pickles differ from one another.

Kosher pickles are the way to go if you’re seeking for a pickle that complies with Jewish dietary regulations. However, non-kosher pickles might suit your tastes better if you prefer a sweeter pickle.

Frequently Asked Questions

What does “kosher” mean in relation to pickles?

In the context of pickles, “kosher” refers to the way the pickles are made and processed. The term “kosher” comes from the Hebrew word “kasher,” which means “fit” or “proper.” To be considered kosher, pickles must be made according to Jewish dietary laws, or kashrut. This includes using only certain types of ingredients and following specific preparation and processing methods.

What makes a pickle kosher?

To be considered kosher, a pickle must be made from cucumbers that have been produced naturally, without any genetic modification or other artificial means. The pickling process must also be overseen by a rabbi who is familiar with Jewish dietary laws. This includes using only certain types of salt and vinegar, as well as avoiding certain types of additives or preservatives that are not considered kosher.

Are all pickles kosher?

No, not all pickles are kosher. In fact, many pickles that are labeled as “kosher” may not actually be kosher according to Jewish dietary laws. This is because the term “kosher” has become more of a marketing term than a religious designation in many cases. To ensure that a pickle is truly kosher, you should look for a certification label from a recognized kosher certification agency.

What is the difference between kosher pickles and regular pickles?

The main difference between kosher pickles and regular pickles is the way they are made and processed. Kosher pickles are made according to Jewish dietary laws, while regular pickles may be made using any ingredients and processing methods. Kosher pickles are typically made with a salt brine and flavored with garlic and dill, while regular pickles may be pickled with vinegar and flavored with sugar and other spices.

Conclusion

In conclusion, kosher pickles are pickles made in accordance with Jewish dietary regulations.

When referring to pickles, the phrase “kosher” only designates a particular pickling method.

Normally, the term “kosher” means something that is acceptable in accordance with Jewish dietary restrictions.

Non-kosher pickles are pickled in vinegar and frequently contain sugar and pickling spices, whereas kosher pickles are pickled in a salt brine and flavor with garlic and dill.

Not all pickles are kosher, and not all kosher pickles are marked as such, it is important to keep in mind.

However, the majority of significant US kosher pickle producers are kosher-certified. You can seek for the kosher certification emblem on the container if you’re looking for kosher pickles.

Pickles that are kosher are a common snack and condiment in Jewish food and beyond.

They have a high fiber content, little calories, and helpful microorganisms that support intestinal health.

Kosher pickles are a tasty and nutritious addition to any meal or snack, whether you prefer them sour, half-sour, or fully sour.