Pickle-Brined Fried Chicken

By Abby Reisner

Tasting Table 

Check the pickleback at the door and use that brine for a new take on the classic sandwich

Photo: Eric Wolfinger © 2018


Chris Kronner knows burgers. In fact, he’s made a name for himself off of them. And in his new cookbook, A Burger to Believe In, Kronner shares tips, tricks and recipes for making the perfect burger. Now, the classic is always reliable, but his burger knowledge goes beyond beef—like for these chicken thighs that are marinated in pickle juice and buttermilk, then fried until golden and topped with a black pepper slaw. The recipe takes a bit of forethought; you’ll want to make sure you have enough time to marinate for maximum tenderness. But the effort is mainly hands-off and the results more than worth it.

Pickle-Brined Fried Chicken
Reprinted with permission from ‘A Burger to Believe In: Recipes and Fundamentals,’ by Chris Kronner with Paolo Lucchesi, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.


Yield: 4 servings

Prep Time: 10 minutes, plus overnight brining
Cook Time: 10 minutes
Total Time: 20 minutes


For the Chicken:
4 boneless chicken thighs (skin-on or skinless)
3 cups dill pickle juice
3 cups buttermilk
For the Slaw:
½ head green cabbage, cored and sliced
1 tablespoon sherry vinegar
1 teaspoon honey
1 teaspoon kosher salt
1 teaspoon Urfa, Marash or Aleppo chile flakes
½ teaspoon freshly ground black pepper
For the Sandwiches:
2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon freshly ground black pepper
Kosher salt
8 cups rice bran oil, for frying
4 pain de mie buns
2 tablespoons unsalted butter, at room temperature


1. In a large bowl or jar, fully submerge the chicken thighs in dill pickle juice. Cover and refrigerate for at least 6 hours, or up to 24 hours.
2. Remove the chicken thighs from the pickle juice, and then fully submerge them in the buttermilk in a second large bowl or jar. Cover and refrigerate. Let the chicken soak for at least 1 hour, or up to 12 hours.
3. Make the slaw: On the day you fry the chicken, put the cabbage in a large bowl. Add the vinegar, honey, salt, chile flakes, and pepper and toss until combined. Let sit while you fry the chicken.
4. When ready to fry the chicken, stir together the flour, cornstarch, pepper, and 1 teaspoon salt in a large bowl. Remove the chicken from the buttermilk, then dredge the chicken in the flour mixture, turning it to completely coat.
5. In a Dutch oven or heavy pot, heat the oil to 345°F over high heat. (If you’re a beginning fryer, it’s probably best to fry one thigh at a time; once you get the hang of it, you can try doing more at once.) Fry the chicken until it’s golden brown or it reaches an internal temperature of 165°F, about 6 to 8 minutes. Adjust the heat as needed to maintain the temperature at 325°F. Using a spider skimmer or other small strainer, remove the chicken from the oil and drain on paper towels. Sprinkle with salt as desired.
6. While the chicken rests, toast the buns. Heat a cast-iron skillet or similar surface over high heat. Slice the buns in half horizontally. Smear the butter on the buns and place, butter side down, on the hot surface, working in batches if necessary. Toast until golden brown, 2 to 3 minutes.
7. Place a large handful of the coleslaw on a bottom bun and top with a chicken thigh. Be sure not to put a mountain of slaw on the sandwich; you want just enough to add some crunch and acid to the fried chicken. Cap it off. Repeat with your other sandwiches. Eat immediately.




What is a pickle? Texas couple suing over the definition of this savory snack

By: Erica Chayes Wida


Texas couple in a bit of a Pickle .

(summitted Photo)

A Texas law about pickles has left a sour taste in the mouths of one couple — and they’re doing something about it to help fellow farmers around the state.
Anita and Jim McHaney moved to a 10-acre farm in Hearne, Texas, after retiring in 2013. The fields were fertile so the McHaneys were able to bring their produce to the local farmers’ market every Saturday to sell. It was their retirement dream fulfilled.

One of the best ways the couple tried to supplement their income was to pickle leftover items like beets and okra, particularly in between market days and during the hot Texas summers. But when the McHaneys went to a class to ensure they were doing everything right when it came to farming and selling their wares, they realized their little Berry Ridge Farm was facing a big problem … at least when it came to pickles.

The Texas Department of State Health Services enforces the Cottage Food Law, which allows some types of home food production to be “exempt from the requirements of a food service establishment.” The law enables mom and pop businesses and farmers to make and sell certain food items without having to abide by commercial kitchen regulations.

While the law was updated in 2013 to include a myriad of farmers’ market friendly items — from baked goods to roasted coffees and dehydrated fruits — its definition of a “pickle” included only one vegetable: the cucumber.

“Pickles are seen as a value-added product. In Texas, we love our pickles. We eat all kinds of pickles. When we read this, I said, ‘You’re going to tell everyone in Texas that pickled jalapeno peppers aren’t real?’ Excuse me,” Anita McHaney told TODAY Food. Texan-pickle pride aside, the language set forth by health services means some farmers like the McHaneys, who can’t grow cucumbers due to sunlit, sandy soil, will miss out on income. Anita told TODAY that selling only fresh produce at the Saturday markets does not allow them to break even, and pickling is a common solution. “We know a lot of people who make and sell [cucumber] pickles and they are inundated with people at the market who say ‘Where are the pickled beets, where’s the pickled okra?’ And the [farmers] have to tell them they’re not allowed to sell those,” Anita said.

If purveyors sell pickled vegetables that aren’t cucumbers at farmers’ markets, The Texas Monitor reported they can face fines up to $25,000.
Rather than forgo lucrative farmers’ market sales, the McHaney’s sought the help of Institute for Justice in Austin, Texas. The couple filed a lawsuit against the State Department of State Health Services on May 31 with the law firm Drinker, Biddle and Reath, which took on the case pro bono.

“We’re pretty conservative people,” Anita told TODAY Food. “When we see a law is wrong, we don’t just break it. We try to get it changed to be rational. That’s what we’re trying to do here.” Anita said she believes a change to the law could help a lot of Texans — especially single moms or stay-at-home moms who can easily pickle produce and make “a little extra cash.” According to The Institute for Justice, women represent 83 percent of cottage food producers in the United States.

One of the McHaneys’ attorneys, Nate Bilhartz, told The Associated Press that the state’s narrow pickle definition ignores “recent Texas Supreme Court precedent upholding the right under the Texas Constitution to earn an honest living free from unreasonable government interference.”

Fans to gauge Pickles’ success in Year 3

Portland Tribune

By :Braden Johnson


The Portland Pickles Mascot

( Phot0 by: Tribune File Photo: Chase Allgood )


In only two seasons, the Portland Pickles have established themselves as a successful organization and entertainment option. But owners say the team has barely scratched the surface building its brand.
Heading into Year 3, which begins on Friday at home against the Port Angeles Lefties, Pickles co-owners Bill Stewart and Alan Miller hope to expand the fan experience at Walker Stadium.
The Pickles, a summer wood-bat baseball team, are the newest member of the well-established West Coast League. That will provide new and closer opponents, such as the Corvallis Knights and Bend Elks.

The Pickles also have revamped the concourse and concessions at their Lents Park stadium, added promotions and brought in new sponsors and partners.
“We have a really golden opportunity because we are the Pickles — MLB can’t tell us not to do something, and the only people who are going to judge us are the fans,” Miller says.
Stewart called 2017 a “learning experience” for the Pickles and their revised ownership group. The front office ramped up promotions, giveaways and entertainment acts, while adding right-field berm seating and the long-awaited field box seats.

The club averaged more than 1,600 fans per home game at Walker Stadium in 2017. That ranked 18th among all college summer baseball organizations, according to Ballpark Digest. It was a slight bump from the 1,561 average in 2016, the Pickles’ inaugural season as a member of the Great West League.
Miller, a Southern California resident and businessman who founded COLLiDE Agency and develops marketing campaigns, has focused on being more creative with Pickles promotions.
This year, the Pickles will bring back several popular theme nights, including Columbia Bank Night and Star Wars Night on July 1 and 21, respectively.
But the club is tapping different markets as well. The Pickles will have their first Pride Night on June 14 and will try some other ideas, such as Independence Day Hangover (July 5) and ’80s Night (July 11).

Miller is the mastermind behind the additions, “because I’m personally such a fan of minor league sports,” he says.
“A lot of nights are done around the country because it’s just a filler night. And I have a certain disdain for that, because it’s very uncreative,” Miller says.
Stewart and Miller, as well as co-owner/Seattle Seahawks punter Jon Ryan, are excited to test out Mexican Baseball Night on June 20. Miller and Ryan have attended games in the Mexican Baseball League and want to bring that experience to Portland. The Pickles will play that night as a team from Mexico, with music from the league and Latin American food options at certain concession stands.
When it comes to merchandise sales, Stewart and Miller say premium giveaways, such as hats, T-shirts and bobbleheads, see the most traction. The Pickles are planning three 2018 bobblehead giveaways, including a Ryan-themed design.

Also on the schedule is a Hawaiian T-shirt giveaway on June 8 and Adventist Health scarf giveaway on July 27.
Stewart worked to expand customer service and increase in-game entertainment during the offseason. From talking to fans in 2016 and 2017, he says he learned there is a demand for more variety.
“We learned a lot, that if we invest back into our product, then fans will support it,” he says. “It also told us we can be a lot more creative.”

The Pickles have partnered with Oregon Food Bank and Hollywood Senior Center to add ushers on the concourse and in the pavilion and outfield seating areas.
Stewart says the front office also relocated concession stands to the edge of the left- and right-field berms to clear up congestion on the concourse and bring products closer to fans.
Stewart will bring back the ZOOperstars! and Tyler’s Amazing Balancing Act for in-game entertainment, and the Pickles have added Birdzerk! for shows on June 29 and July 3.

Stewart expects group ticket packages to become more popular. The Pickles are opening up the Northside Ford Party Deck, which sits below the press box, to fans in 2018. It features a cook-to-order chef, and holds 20 to 30 people at $30 per ticket.
“I think it’s going to be popular,” Stewart says. “Not those first couple sets of games, but once people realize it’s only eight dollars more (than other private areas), it’s going to become a very popular area.”

Miller says his work at COLLiDE has a “lot of carryover” with creating new business partnerships with the Pickles.
Miller began working with New Era in and Baseballism to create new hat designs in 2017. This weekend, the Pickles are releasing a full New Era hat collection with three new designs.
Miller also helped create a partnership with the Trail Blazers. The Pickles attended a game at Moda Center in February and will have a Portland Trail Blazers Night on July 12.
The Pickles also are releasing a Blazers-themed merchandise line this weekend, including a “Dill City” hat that incorporates the teams’ logos.


They were really the first (sports) organization in the city to welcome us,” Stewart says. “They’ve bent over backwards to help us when they don’t have to. They’re creative guys who only want to see us succeed, and they come out to games.”
Nike has partnered with the Pickles to create new uniforms for the team.
And, the Pickles have added five day games to their schedule in attempt to continue bringing in youth groups and fans from retirement homes. The team played afternoon exhibition games on July 3 and 4 in 2017, and Stewart says it added a new element to the ballpark.
“It brings in a whole different market to us,” Stewart says, “and that’s exciting to see, because sometimes those people don’t want to come out on a Tuesday night. They want to come out on a Saturday afternoon.”
Even with changes made to the concourse, concessions and merchandise, the Pickles are leaving elements at Walker Stadium the same as they were in 2017.
League games Monday-Saturday again will start at 7:05 p.m., and Sunday games are still at 5:05 p.m.

The Pickles are retaining their weekday food and drink specials, as well. Their “$2 Tuesday” returns — with domestic beer, water, soda, hot dogs, popcorn and cotton candy all for the same price. On Wednesdays, $3 craft beers will be offered, and $2 domestic beers, water and soda will be available on Thursdays.
Public-address voice Robert Jones is back for his third season.

“I really believe he’s one of the best in the business,” Stewart says. “He has a great command of what he has to do, and he energizes the crowd. He’s a real special guy.”
Miller says the goal is to continue to make the ballpark experience multi-generational and add to the fan experience. He says he expected to start from scratch in 2017, when he joined Rose City Baseball LLC, and was “blown away” by how supportive (Pickles) fans already were.
“The dads can sit back and drink any of the 22 beers we have on tap, and the kids can run around and get autographs. For the baseball fan, you can sit up close and watch a really good product, and then you have all the fun promotions and giveaways.
“We’re going to treat this like Portland’s major league baseball team.”

The Fix is in

By :Sandra Rain

Worcester Magazine 

(summited photo)

Pickles are the prefect addition to your burger !

I am pleased to report that

“burgers are the best medicine,” according to the team at The Fix Burger Bar. Turns out, I’ve been doing it all wrong. I solemnly pledge that it’s nothing but bigger macs from here on out.
We’re not talking about a greasy spoon situation; The Fix prides itself on local grinds and house-made sodas. But what they really excel at is volume. The sprawling industrial space regularly accommodates private functions for groups ranging from 10-200 at both lunch and dinner time. The crowd is family friendly and the service is rapid fire.

The Fix offers over 40 toppings to design custom burgers, including the likes of sunnyside eggs, fried pickles, blue cheese, espresso bacon, and even seared foie gras. They take their Americana seriously. If by the grace of god, you landed a Burger-a-Day membership – then you already know this. Each of the 300 lucky Burger-a-Day card carrying members were appropriately guaranteed a burger with fries (or a salad bar meal for non-believers) every day for a year, just as long as they agreed to sit at the bar. The cost to join ran a measly $229, with an ultimate value of $5,415. I know at least one Worcesterite who admits he gained 15 pounds along his Burger-a-Day journey. It is my sincere hope that at least one college sophomore opted to join up rather than spring for a meal plan this year.

The beer selection is approachable and includes local selections from Cold Harbor as well as farmhouse favorites from Oxbow. Variations on the old fashioned range from mad (featuring Mad River maple cask rum) to bossy (have some single barrel Patron reposado tequila with your whiskey bitters). The spiked milkshakes are fun – try Oreo and horchata.
The Fix is just as much about the accoutrements as it is about the burgers. Start with hand-cut potato chips served with sour cream and onion dip ($5). Then, graduate to the fried pickles ($5) complete with crispy crinkles that cling to a fierce horseradish dipping sauce. The roasted garlic and feta hummus ($7) comes with a killer olive relish, but the pita is as dry as you might expect from a bar that specializes in burgers and serves Mediterranean starters as an afterthought.

Servers won’t try to upsell you on Kobe-style grinds ($14) or grass-fed grinds ($11) unless you inquire about the difference. The aptly-named crunchy burger ($13) will come topped with fried prosciutto, parmesan crisp, potato chips, pungent mustard pickles, lettuce and garlic mayo. My favorite selection is the green chile burger ($13) topped with habanero cheddar, roasted poblano and jalapeño, fried corn tortilla strips, avocado, pico de gallo and red leaf lettuce. Liquids are superabundant. I would prefer they gave the greens a quick toss in the sauce, rather than slathering them straight onto the bun. The Fix’s sesame rolls are not hearty enough to absorb a burger’s juices without falling apart, so burger consumption by fork is inevitable but still tasty.
The massive brick building holds a lot of memories for longtime residents of Worcester who recollect Northworks as an industrial hub with a rich history. Carpets have been upended for hardwoods, but the rustic charm and integrity of the space remain intact. Some of the chalkboarding is startling, including what appears to be Boss Tweed devouring a splurge burger. Still, the professional chalkboarding is appreciated.

The Fix is an excellent restaurant for families with young children, large groups of colleagues, and friends hoping to score a table outside on a sunny afternoon. Guests will find the service polished and accommodating no matter the size of their party.

In a pickle? Try these!

By: John Strand


(Photo By :Ben Myhre)

A different way to make fried Pickles !


If you haven’t had the fried pickles from Toasted Frog, you are really missing out on something special. They are like no other fried pickle I have eaten before. If pickles can be magical, I am pretty sure that Peter Pan made a special stop to sprinkle some pixie dust on the Toasted Frog fryers. They even were recently featured on The Cooking Channel’s show “The Best Thing I Ever Ate.” Today, I am going to give you a copycat version of the Toasted Frog fried pickles that you can make at home.

Are These Pickles Better Than The Toasted Frog?
No, these pickles are not better. Make sure to get down to the Toasted Frog to eat some pickles, have a pizza, or checkout whatever marvelous thing they have on special. The recipe in this article, however, is a great way to make fried pickles for your family or for when you don’t want to go out to eat.
I made several attempts to get these pickles as close as possible to the original and I think we come close. While we cook the pickles ourselves, I did decide to pick up some Chipotle Ranch from the grocery store to dip these guys in. This is a great dipping sauce for these pickles that stays somewhat true to what they offer on site.

Fried Pickles Are Easy

You think it might be hard to make something that tastes so good, but it isn’t. You just need a way to deep fat fry things, an oven, and a few ingredients. How many ingredients? Four. The recipe only calls for pickle spears, egg roll wrappers, havarti cheese, and a little bit of water. The fried pickles do get cooked twice. I cook them once in a fryer to give them that crunchy egg roll texture, but then I add them to the oven for a few minutes to help melt all that beautiful cheese and warm the pickle inside.
Be Careful When You Deep Fat Fry Things
Whether you have a Fry Daddy or you fry in a deep pot like I do, make sure to use the utmost precaution when cooking with that much hot oil. Peter Pan might bring some magic to the Toasted Frog, but he isn’t going to help at home if you start a grease fire. So, once again, cook with caution and care.

4 Eggroll Wrappers
4 Pickle Spears
4 Ounces Havarti Cheese, cut into pieces the length of the pickles
Water, for the edges of the egg roll wrappers
Oil, for frying

Dry Pickles. Dry with paper towels and allow to sit out for a few minutes.
Preheat oven to 425F.
Heat oil on stovetop.
Place one eggroll wrapper on a flat surface so it is a diamond shape from your position
Place pickle on wrapper.
Place cheese in front of pickle.
Lightly wet all edges of eggroll.
Fold the corner closest to you over pickle.
Fold two outer corners in and tightly roll.
Set aside and repeat for other 3 pickles.
Once oil is heated, gently place 2 pickles in fryer for one minute or until eggroll is golden brown.
Place on paper towel covered plate to remove excess oil.
Repeat steps 11 and 12 for other two pickles.
Place all four pickles on baking sheet and put in oven for 5 minutes.
Remove, cut in half, and serve with sauce of choice.


There’s a Pickle Sandwich at Spiral Diner & Bakery

By: Catherine Downes

D magazine

Pickle sandwich at the Spiral Diner & Bakery in Fort Worth, Tx

The folks at Spiral Diner & Bakery subscribe to this hedonistic mentality—they slather pineapple-ghost pepper jam and vegan cream cheese on veggie burgers, for Pete’s sake. But this isn’t the most bizarre item on the menu.

Under the “Wraps & Sandwiches” section you’ll find a pickle sandwich. The description: “Cri’s classic poor man meal. Two slices of grilled bread with mayo and pickles.” The sandwich has been a staple since 2004. Cri Rivera, Spiral’s first employee, wanted something cheap and easy. The dish was conceived and quickly became his go-to break meal.
The sandwich: two thick, and slightly toasted, slices of Yellow French Toast from Rotella’s Italian Bakery, out of Las Vista, Nebraska, are slathered with Follow Your Heart Vegenaise. For those who aren’t familiar with the anatomy of vegan mayonnaise, it’s made from expeller-pressed canola oil, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour, and lemon juice concentrate. The main distinction between this and regular mayonnaise is the lack of eggs.

Then come the pickles. A generous cluster of Don Hermann & Sons dill pickle chips are scattered across the mayo-covered toast. They’re tangy and juicy. The perfect textual compliment to the oily spread. Theres an option to add a protein, avocado, cheese, or organic spinach for an up-charge—but why mess with a good thing?
Those of you who just cringed, quivered, and dramatically gagged should take a deep breath, close your eyes, and consider expanding your palates. Maybe you’ll like it? Maybe you won’t? But with a price-tag of $3.95 you can afford to find out for yourself.

Sweet, tangy and spicy pickle hummus recipe

By :Erik Fideor

College Avenue Magazine 


Photo credit: Erik Fideor

Try this sweet,tangy and spicy pickle hummus !

Hummus balances health, taste and ease-of-preparation in a way that makes it perfect for party platters and packed lunches alike. This recipe is versatile because you may adjust the proportion of ingredients to result in a final product perfect for your taste, whether that be more spicy, sweet, tangy or mild. Experimenting is at least half of the fun, but rest assured that these base ingredients will result in a delicious dish nearly every time.

Salted garbanzo beans tend to have a better flavor, and one batch can serve enough for four to five to enjoy in one sitting or two to three servings for one person. Start by straining the garbanzo beans in the sink with a strainer or sieve and rinsing them with cool water. Pour them into a food processor and then lightly and evenly coat them with onion and garlic powder. You may use fresh chopped onion and garlic, but mince them as finely as possible and give more time blending to ensure that the ingredients become thoroughly mixed in the hummus. Powder tends to be a bit easier in that regard.

The next three ingredients compose the main flavor of the hummus, so they can be tailored to your preferred flavor. Look for sweet and/or spicy pickles that are brined with peppers for the best results. If you love heat, go for the more spicy varieties. The garbanzo beans will absorb some of the heat, so air on the side of more intense flavors for noticeable results. Add in around four or five pickle chips (or one to 1 ½ spears) along with some of the brine (which is typically vinegar, water and salt). This will make the hummus smoother and add to the flavor.
To heat up the hummus, add in canned cherry peppers. They are hot, slightly sweet and tangy. Perfect to compliment the pickle taste and will not detract as much as jalapeños or banana peppers. Whole cherry peppers are fine to use as well, add about three or four slices to the mix, along with about one teaspoon of their brine as well. Do not worry if the hummus does not taste hot enough yet, as you can serve the dish with pepper slices on top or from the jar at the end.

If at this point you want a tangier flavor, add white wine vinegar to taste. But be careful that you do not overdo it. There is already vinegar in the pickle and cherry pepper brine, but they will also have hot or sweet flavors like the taste of the other ingredients. Start with one teaspoon and add ¼ teaspoon after each mix until you are happy with the flavor.
While mixing, the garbanzo beans will start out dry and may not be smooth. The liquid from the pickles and peppers along with their brine will help make the hummus smoother and creamier. The end result should hold its shape and not drip. Liquid should not pool at the edges or bottom of the hummus. The consistency will be wetter than mashed potatoes but drier than tomato paste. Think re-fried beans only smoother and lighter.

Chill the hummus for an hour in a bowl with a damp cloth or plastic wrap over the top and smooth the top with a spatula for a clean presentation. The flavor will intensify the longer the hummus sits in the refrigerator, so eating it immediately may give a more mild taste. Try folding in the edges and run the spatula across the top in a wide circle to make a bun shape, and then use the edge to make curved marks going from the outside edge toward the center. Optionally, garnish the top by sprinkling sesame seeds or cherry pepper slices if you like extra heat.
Serve your hummus with sliced baby carrots and celery sticks to provide a healthy alternative to snack foods, or crackers or toasted bread for indulgent flavors. Other good vegetables to scoop or dip with include broccoli, cauliflower, roma or cherry tomatoes or even a raw bell pepper.

What you will need:

· Blender or food processor
· Spatula
· Bowl
· Strainer/Sieve
· Sliced cherry peppers
· Sweet (and spicy/tangy) pickles
· White wine vinegar
· Garlic powder
· Onion powder
· 1 Can of garbanzo beans (chickpeas)
· Optional, sesame seeds
· Baby carrots, celery, cauliflower, broccoli, crackers, tortilla chips or toasted pita/naan style bread for dipping.
1. Open one can of garbanzo beans and rinse with cool water. Pour into blender or food processor.
2. Lightly coat the garbanzo beans with onion and garlic powder.
3. Add one teaspoon of white wine vinegar.
4. Add four to five sweet pickle chips (approximately 1 – 1 ½ spears), and one to two teaspoons of the juice from the jar.
5. Add three or four cherry pepper slices and one to two teaspoons of the juice from the jar.
6. Blend until smooth, scraping the sides to ensure even mixing. The consistency should be moist but not soupy and hold its shape when stirred.
7. Chill for one hour or serve immediately with carrot, celery, cauliflower, broccoli, crackers, tortilla chips or toasted pita/naan style bread. Optional, garnish with sesame seeds or additional cherry pepper slices.



Pickle-Flavored Ice Cream? It’s Hot!

By: Shira Feder


(summited photo)

Pickle flavored Ice Cream  is something you don’t want to miss!

Pregnant women may find themselves overjoyed at the idea of the two most common cravings — pickles and ice cream — combined. Head to the Upper West Side’s Lucky Pickle Dumpling Co., where you can get a pickle flavored soft-serve ice cream for a mere $5 if you’re feeling adventurous. The restaurant itself is a fast food place with seats for you and fourteen other epicureans living on the edge.
The siren call for food Instagrammers has been sounded. This is your opportunity to pose gleefully with the smooth, creamy, acidic taste test that proves no food is outside of your comfort zone. Live your best pickle-oriented lifestyle as you lick the tip of that green culinary barometer.

Jacob Hadjigeorgis, of Jacob’s Pickle and Maison Pickle, is on a mission to remind all New Yorkers of the torrid love affair they once had with the pickle. Has the time come to revive that love affair? Get out of the way, we’re hungry and we’re cruising for that sour, creamy taste of a pickle flavored soft-serve.
Other menu offerings include sriracha pickle slaw and a pickle cowboy t-shirt.

How Did The Pickle Become A Jewish Food Staple?

By: Shira Feder


(submitted photo)

The Pickles a Jewish food staple.


The pickle! That fermented flavor, that solidly sour mouthfeel, that palate-cleansing post hotdog taste. The bright green, with its violent crunch! How we Jews love our pickles! But how did this love affair begin?
Immediately I think of a time when Jewish pickle vendors hawked their wares on the streets of the Lower East Side. Only true history buffs will remember the pickle wars, where vendors competed for a monopoly on the pickle. These bold Jewish immigrants made the pickle synonymous with Jewish food, but to find out who loved the pickle first, we have to go back further than that. (This pickle history timeline reveals that pickles have been around for literally hundreds of years, buy we’re aren’t going back quite that far.)

It’s an Ashkenormative love story that begins in Eastern Europe. The Jewish ghettos were unsanitary. The winters were long. Fresh food was scarce. Eating well was expensive. There was only one solution.
It all started with pickling, that most Eastern European of habits. To get through the long and grueling winter months, food had to be pickled. Everything could be pickled, from lemons to carrots, with varying degrees of culinary success.


Pickle Day celebrated by food aficionados of Indore

The Times of India

(Submitted Photo)

Pickle Day is celebrated in India


Achaar Day was celebrated on April 22, in accordance with the Indian Food Observance Days that has been started around a year back.In the western countries days like National Cheesecake Day or a National Mango Pie day are common food day observances. Similarly, this concept started by Author and Consultant Rushina Munshaw Ghildayal, has spread pan India. It started with Mumbai and Delhi, but now cities like Indore and Bangalore are also participating in the same. Chef Amit Pamnani, heads the Indore edition of the Indian Food Observance Days celebrations. He has already organised Pulao Biryani Day, Dal Diwas, Subzi Tarkari Din previously. Initially he started by inviting people at his own home through social media; these days became so successful that now these events are gladly hosted by Restaurants and cafes of Indore.


Achaar day was celebrated at Romba South, the new south Indian restaurant in Indore. People from all walks of life brought with themselves a portion of their favourite homemade achaar and these included Chefs, Bloggers, Homemakers, Restaurant owners working professionals. There were interesting types of Achaar brought by them which included Fermented Sindhi water pickle with zero oil, A pineapple pickle, a sweet and sour mango pickle, dryfruits pickle, Orange rind pickle, Chilli pickle, Nimbu and ginger amongst many more. Satyendra and Prachi, owners of restaurant, provided the enthusiasts with Dal and Rice to have with the pickles.