Air Fryer Fried Pickles

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Originally published by The Pioneer Woman on July 26, 2023

Written by Ree Drummond

Photo by Caitlin Bensel

I was a little late to the air fryer party, but now I’m obsessed! I want to try all of the best air fryer recipes: grilled cheeses, chicken parm, fried okra… everything! This magnificent little countertop contraption surprises me every time in just how well it crisps and browns different foods, like these air fryer fried pickles. Seriously, one bite and you won’t believe they weren’t deep fried. They’re so quick and easy to make for an after-school snack, appetizer, or at-home tailgate munchie. Eat ’em hot and fresh with homemade ranch!

Are pickles good in the air fryer?

They’re better than good! Sometimes I don’t feel like dealing with a cast-iron skillet full of hot oil, but an air fryer is the next best thing. These pickles “fry” up so nice and crispy, and they’re a little on the healthier side, too.

How do you get the breading to stick to the pickles?

Make sure the pickles are very dry before you bread them. The best way to do that is to put the pickles on a layer of paper towels and pat ’em dry with more paper towels. Remove as much moisture as possible.

What is the trick to crispy fried pickles?

Trick #1: Dry your pickles. Trick #2: Spritz them with cooking spray just before you “fry” them. This helps them crisp up and get golden brown! An olive oil cooking spray will taste best.

YIELDS:4 serving(s)
PREP TIME:40 mins
TOTAL TIME:40 mins

Ingredients

  • 116-oz. jar dill pickle chips, drained
  • 1/2 c.all-purpose flour
  • 3large egg whites
  • 2/3 c.breadcrumbs
  • 1/3 c.yellow cornmeal
  • 1/4 tsp.kosher salt, plus more to taste
  • Cooking spray (use olive oil spray for the best flavor)
  • Ranch dressing, for serve

Directions

  1. For the pickles: Preheat a 3 1/2-quart air fryer to 390ºF. Set a wire rack on a baking sheet. Line a second baking sheet with paper towels and spread out the pickles on the towels; pat dry with more paper towels, pressing gently to remove as much moisture as possible.
  2.  Put the flour in a medium bowl. In another bowl, beat the egg whites with 1/4 cup of water until frothy. In a third bowl, combine the breadcrumbs, cornmeal, and salt.
  3. Bread the pickles, 4 to 6 at a time. First, toss the pickles in the flour and shake off any excess. Then, dunk them in the egg mixture to completely coat and shake to remove any excess. Finally, toss them in the cornmeal mixture, pressing gently to adhere. Arrange the breaded pickles on the rack on the baking sheet.
  4. Spray half of the breaded pickles with cooking spray, then arrange sprayed-side down in the air fryer basket in a single layer. Spray the pickles again. Cook until very crunchy and browned on both sides, about 8 minutes. Lightly sprinkle the pickles with salt, remove to a serving plate, and repeat with the remaining pickles. Serve with ranch dressing for dipping.

Tip: Look for thick dill pickle slices! They’ll hold up well to the breading.

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.

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.”

Creamy Any-Pickle Dressing

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Originally published by Epicurious on July 7, 2023

Written by Asha Loupy

 

  • Active Time

    5 minutes

  • Total Time

    1 hour 5 minutes

What would happen if pickle dip met ranch? This dressing. Creamy, tangy, and briny to the max, the base starts with buttermilk, sour cream, dehydrated onion flakes, garlic powder, and the star of the show: pickles. While this dressing can be made with just one type of pickle (like classic dill varieties), it’s even tastier when made with a mix of pickled vegetables like cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers. It’s a great opportunity to play with different flavor profiles—like sweet, tangy, briny, or spicy—and tailor the dressing to your tastes depending on the variety you use. If a little sweetness is what you’re after, you can add some bread-and-butter pickles into the mix. Or, for a little bit of heat, try adding pickled jalapeños. It’s a fantastic way to use up any jar of pickled things you might have in the back of the fridge.

Because pickles come in so many shapes and sizes, a good rule of thumb is to measure them out by weight, not volume. But if you don’t have a kitchen scale, start with the lower end of the cup measurement and add more pickles to taste as you build the dressing. Use this dressing to make Tomato Panzanella or Grilled Chicken Salad (where it also doubles as a marinade), or spoon it over roasted potatoes, wedges of iceberg lettuce, or grilled vegetables, such as green beans or asparagus.

Note: For smaller, stronger pickled items such as capers, use only about ½–1 oz. (1–2 Tbsp.) total and combine them with larger, more mild pickles so the flavor of the dressing is not too strong.

Ingredients

Makes about 2¼ cups

5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers, cut into 1″ pieces if large; ⅔–1 cup), plus 4½ tsp. pickle brine
¼ cup (loosely packed) dill fronds
½ cup buttermilk
4½ tsp. dehydrated onion flakes
1 Tbsp. fresh lemon juice
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1½ tsp. garlic powder
½ tsp. freshly ground pepper
½ tsp. sugar
1 cup sour cream

  1. Step 1

    Pulse 5 oz. pickled vegetables (such as dill pickles, cornichons, cocktail onions, peperoncini, capers, jalapeños, and/or hot cherry peppers), drained, cut into 1″ pieces if large; ⅔–1 cup), and ¼ cup (loosely packed) dill fronds in a food processor, scraping down sides as needed, until finely chopped (15–20 pulses). Add ½ cup buttermilk, 4½ tsp. pickle brine, 4½ tsp. dehydrated onion flakes, 1 Tbsp. fresh lemon juice, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1½ tsp. garlic powder, ½ tsp. freshly ground pepper, and ½ tsp. sugar and pulse to combine (5–10 pulses).

    Step 2

    Transfer mixture to an airtight container and stir in 1 cup sour cream. Taste dressing and season with more salt if needed. Cover and chill at least 1 hour. (Don’t skip the resting period; it allows the onion flakes to rehydrate and all of the flavors to meld.)

    Do Ahead: Dressing can be made 5 days ahead. Keep chilled.

 

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.

Photo from Restaurant Clicks

“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.

Photo by Restaurant Clicks

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.

Domino’s Japan Presents Pickle Pizza

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Originally published by Hypebeast

Written by Elena Bernstein

 

Pushin’ p … ickles on pizza, that is.

Domino's Japan Presents Pickle Pizza | Hypebeast

Photo by Domino’s Japan

 

Notorious for its creative culinary ventures — the Fish and Chips Pizza, the Pizza Rice Bowl and the famed 34-Topping Pie, to name a few — Domino’s Japan is back with its latest unconventional pizza: the Pickle Pizza, equipped with 1.32 pounds of sliced dill pickles.

Described as a “dedication to pickle lovers,” the appropriately-named pie positions the pickle as more than just a mere topping, instead making it the star of the show. Sans tomato sauce, the Pickle Pizza is slathered with a layer of rich Camembert cheese, which works to counteract the sourness of the pickles. Customers have confirmed that, much like Domino’s Japan’s other pies, it is possible to add even more toppings, here pickles, to your pie for an additional cost of additional ¥590 yen, or $4.40 USD. The Pickle Pizza is available now for pick-up and delivery, though it is only available in a 40-centimeter (15.7-inch) size, roughly the size of a large Domino’s pizza in the US.

Outside of Japan, Domino’s is innovating in different fashions: the company recently launched a Domino’s Pizza Apple CarPlay application that permits customers to conveniently order dinner directly from Apple CarPlay.

If you’re based in Japan, the Pickle Pizza is available at all locations for a limited time only. If you’re not, then you’re in a pickle: it’ll only see a region-exclusive release, as Domino’s Japan, though under the same corporate umbrella as the USA’s Domino’s, limits its special products to its main country of operation.

Chili Sesame Pickles

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In the Kitchen | Chili Sesame Pickles | Good Day Central Illinois

Originally published by CIProud.com

Written by 

 

Chili Sesame Pickles

A flavorful addition to your summer meal!

Ingredients:

3 cups mini seedless cucumbers cut into 1/2-inch thick rounds

2 garlic cloves finely chopped

1 Tablespoon grated fresh ginger

1 Tablespoon chili garlic sauce (such as Sambal Oelek)

4 teaspoons granulated sugar

1/2 teaspoon salt

1/4 cup chopped green onion

1 cup rice vinegar

1 cup water

1/2 Tablespoon sesame seeds

Directions:

1. In a pint-sized mason jar or container, add cucumbers, garlic, ginger, chili sauce, sugar, salt, and green onion.

2. Pour the rice vinegar and water over the cucumbers, making sure they are completely submerged before covering the container with a lid or saran wrap.

3. Place in the fridge for at least 4–6 hours. The flavor will continue to develop over the next few days.

4. Stir in sesame seeds and serve on top of burgers and salads, in a rice bowl, or have as a snack!

Notes: If you prefer a more mild pickle, decrease the amount of chili garlic sauce you add to the recipe.

Fried pickle spears are back at Alamo Drafthouse. Check out what’s on the new Mega Menu.

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Originally Published by: Austin-American Statesman on July 7, 2023

Written by: Matthew Odam

 

The Hellfire Burger, made with hot pepper cheese and reaper pepper mayo, is a new menu item at Alamo Drafthouse
Photo by: HLKFOTOS.COM

 

Take away people’s fried pickle spears at your own peril.

The Alamo Drafthouse received the message loud and clear. The pickles are back after a two-year absence and no small amount of complaining from Drafthouse faithful. The crunchy, tart, ranch-dipped appetizers are the headline addition to a fully revamped menu at the Austin-based Drafthouse.

Here’s what else you need to know about the updates to the new menu that rolls out at the Drafthouse Friday:

Why did the pickles disappear and why are they back?

The pickles vanished in the summer of 2021, but “The supply chain eased, and the people demanded them,” according to Alamo Drafthouse operations chef Jason Schwartz. The pickles are coming back as full spears after the Drafthouse experimented with a thin-cut pickle fry that was, “pretty good but not what the Alamo loyalist had come to expect,” according to Schwartz.

 

What’s the Dill? The History of the Pickle

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Originally published by howstuffworks on June 29, 2023

Written By: Muriel Vega

 

Pickles

Pickles have a history that dates back thousands of years. Who started pickling first?

Photo Credits: KEEP SMILING PHOTOGRAPHY/SHUTTERSTOCK

 

After finishing your deli sandwich, is there anything better than the first bite of a crunchy dill pickle? The pickle spear is a staple at delis around the country, always served as a side to those big sandwiches.

In fact pickles are so popular that the average American eats about 9 pounds of them each year. But how did the pickle originate and more importantly, how did the dill end up a staple of the deli sandwich?

The Origins of the Pickle

Pickles have been around for thousands of years, dating back as early as 2030 B.C.E. when cucumbers began spreading their way across Mesopotamia. The cucumbers had to be soaked in an acidic brine to preserve them for transport and the pickle was born. The first mention of pickles appears in ancient Chinese manuscripts that are more than 9,000 years old.

Anthropologists think Cleopatra attributed the nutrients in pickles to her beauty, and that they were a favorite food of many notable figures throughout history, including Napoleon Bonaparte and Julius Caesar.

When Christopher Columbus voyaged to the New World, he had pickles on his ships to prevent scurvy among his crew. The English brought their methods for making sweet pickles with vinegar, sugar and spices to the New World.

The term “pickle” likely originated from either the Dutch word “pekel” or northern German “pókel,” which means “salt” or “brine.” These two elements play a crucial role in the pickling process.

During the Victorian era in England, pickles were a status symbol for the wealthy, as was the pickle castor. This was a piece of luxurious serving ware used to hold pickled produce. Pickling cucumbers was common among families with private gardens in the 19th century, and pickles were an essential part of daily meals.

Pickles Go Commercial

pickling plant

Pickles got a boon when the packing process went commercial around the turn of the 20th century. Here women are packing pickles by hand at the Perkins-Epeneter company in Denver, Colorado, in 1952.

Photo Credits: DENVER POST VIA GETTY IMAGES

 

The popularity of pickle castors grew between 1860 and 1890, resulting in more intricate designs featuring flowers and gargoyles. They were often displayed in a fancy ceramic or glass pickle castor at the center of the dining table.

But the pickles in castors were mostly made (or pickled) at home. And then H.J. Heinz introduced one of the first commercially produced pickles in 1860 and struck gold at the 1893 World’s Fair with a tiny pickle pendant. The free pickle pendant giveaway was a marketing campaign Heinz used to introduce the company’s ’57 varieties’ of pickles, preserves and other jarred foods; it’s still considered one of the most successful in American history.

Other big names you know soon followed, including Clausen in 1870, Mount Olive Pickles in 1926 and Vlasic in 1942.

Today a host of artisan pickle makers have turned their love for this centuries-old food into successful businesses. Take Nick Melvin, chief pickle officer at Doux South, a farm-to-table pickle company in Atlanta. Melvin says pickling has been part of his life since he was a kid spending summers with his grandmother in North Carolina.

“She had a decent size garden for a suburban home and was always pickling hauls from her garden so she could lock in the freshness as soon as possible if there was going to be an overabundance, Melvin says. “It was here that I first got to experience and be a part of the pickling process.”

Doux South sells several varieties of pickles, including bread and butter and dill, as well as other pickled products like relish, tomatoes, onions and the Southern fave, chow chow.

The Dill Pickle and the Deli Sandwich

Reuben with pickle

The Reuben from Zingerman’s Delicatessen, an institution in Ann Arbor, Michigan, always comes with a pickle.

Photo Credits: JEFF GREENBERG/UNIVERSAL IMAGES GROUP VIA GETTY

 

So why did the dill pickle spear end up being served with the deli sandwich? The practice started when Jewish immigrants began opening delis in New York City around the 1930s. Many offered dill pickles as palate cleansers to customers, because the acidity from the pickle provides a sharp contrast to the fatty meats of the sandwich. They also add a nice crunch.

Once the pickle became a popular side in New York, it caught on across the U.S. because there was nothing to prepare and the pickles were cheap. Today, pickles are so common as a side item with sandwiches, most restaurants and delis don’t even list them on the menus.

Pickling Cukes Is a Science

So what goes into “pickling” a pickle? Essentially “to pickle” means “to preserve.” So to make pickles from cucumbers, they must be soaked in a brine, which is usually vinegar plus flavorful spices. This brine is highly acidic and prevents harmful bacteria from surviving, resulting in a preserved and pickled cuke.

Salt-brining is another method of pickling in which a salt brine — instead of vinegar — is used to ferment the cucumbers. Fermentation causes “good” bacteria to grow and reduces the chances the food will spoil from bad bacteria. A lot of dill pickles are made using this method.

Pickling, of course, is not just limited to just cucumbers. You can also pickle fruits, vegetables, fish, meats and eggs. Kimchi and sauerkraut are both made using the salt-brine method.

cucumbers being pickled

There are just about as many ways to spice and flavor pickles as there are vegetables that can be pickled.

Photo Credits: EKATERINA GONCHAROVA/GETTY IMAGES

 

Ways to Spice Your Pickles

There are a lot of different ways to make pickles, but these are Melvin’s favorite ways to spice and prepare pickles.

  • Salt water fermented pickles. The vegetables pickle under lacto-fermentation, resulting in a slightly funky and sour flavor, depending on how long you ferment them.
  • Dill pickles. For the dill pickle, you need white vinegar, mustard seeds, fresh and dried dill, water, salt and white sugar. It has a very bright and sour flavor with a crisp bite of vinegar.
  • Bread and butter pickle. These require white vinegar, salt, lots of white sugar, onions, garlic, celery seed, red chili flakes and turmeric. They have a slight yellow tint with a sweeter flavor profile and a firm, crunchy texture.
  • Refrigerator pickles. The cukes are sliced thin and marinated in a seasoned vinegar/water mixture and kept in the refrigerator. “Nothing fancy needed, but the result is a vegetable-forward crisp pickle.”

“The practice and art of pickling and preserving is an incredibly important tradition to teach generations below us, as it did play a huge role in so many people’s lives in the past,” Melvin says. “Plus, it’s good and fun, and we are always in need of that!”