By:  Claire Lower

Skillet

Add pickle juice to flavor your vegetables

Photo: Sébastien Marchand (Unsplash)

 

Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out.” But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

I love a bit of pickle brine in a martini, but I have recently been splashing it into hot, sputtering pans of buttery vegetables with great success. Rather than tasting aggressive and sour, the vinegar reduces to a slightly sweeter form of itself while cutting through some of the butter’s richness. There’s also no need to raid your spice rack, as the seasonings within brine do all the work in that department. I particularly enjoy a garlicky Clausen brine with crispy, buttery baby shiitakes. The meatiness of the mushroom greatly benefits from the whisper of acid, and the pickling spices flavor without overwhelming. Add a tablespoon of brine just before you take your veggies off the heat, let it reduce for a mere minute or two, and serve as usual. (Other vegetables are good too, but try it with mushrooms first; you will not regret your choices.)

 

By: Melissa Locker

TIME

 

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

(Photo by): Rhino’s pizzeria and deli

 

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

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

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

By:Mónica Marie Zorrilla

(Photo by : Ashley Ringrose / Flickr Creative Commons )

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

 

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

By Korin Miller

Women’s Health 

Photo by: Getty Images Paul Taylor

Pickle Juice helps get rid of muscle cramps

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

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

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

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

Are there any drawbacks to drinking it?

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

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

By:Max Watman

Daily Beast 

Photo Illustration by Elizabeth Brockway/The Daily Beast

The new trend is pickle flavor !

 

My wife and I were eating dill pickle-flavored pork rinds, when I broke the news to her that fast-food chain Sonic had just launched a new pickle-flavored slushie.
“I think,” she said sagely, “we’ve reached peak pickle.”
The next morning I was still chuckling to myself about her comment, when I watched Sunny Anderson and Jeff Mauro carve shot glasses out of pickles on the Food Network show, The Kitchen, and fill them with bourbon.

But it wasn’t that long ago when pickle-flavored anything seemed exotic and slightly scandalous.
In 2007, a scrappy little Brooklyn pickle brand called McClure’s was just getting rolling. At the time “we were roughly making 720 jars per day,” remembers Joe McClure, co-founder and COO of the company.

Some of those jars were being stored below the satirically named bar, the Bushwick Country Club. As a courtesy, the watering hole offered patrons plates of sliced pickles. According to lore, bartender Reggie Cunningham and some hell-raising Floridian got over their respective hangovers by chasing a shot of Old Crow Bourbon with a shot of pickle brine. And with that the now ubiquitous Pickle Back was suddenly born.

What strikes me most about the Pickle Back’s history and success is that most people used to squish up their faces at the concept, which only added to its appeal. Pickles? Ewww. Even John Roberts, the owner of the Bushwick Country Club, in an interview he filmed with Brooklyn Magazine, said that he thought the drink sounded disgusting.

 

My, how times have changed.

Utz has rippled chips in a flavor they call “fried dill pickle.” I like the heavy dill aromas, but there’s also a malty sweet ketchup thing going on—perhaps this is meant to be the fried part?—that is less appealing.

Farmhouse Culture makes a snack called a “Kraut Crisp.” This is a chip of sauerkraut and corn, and it comes in dill pickle-flavor. Eating them brings me right back to the whole “here have some carob, it’s just like chocolate” era, when things in health food stores tasted like, well, the health food store.

Turkey Hill Dill Pickle Pork Rinds are the usual around where I live in Virginia, and are very good. And a fistful of Southern Recipe Small Batch Spicy Dill Pork Rinds is what sparked this whole conversation, although, I think the company forgot to put “pickle” on the label, but they certainly taste like they are pickle flavored and they’re solid.
Chips that taste like pickles, however, are really just a natural extension of the classic salt-and-vinegar category. After all, pickle brine is salt and vinegar. Of course, the moment that folks put that together, pickle juice brined pork chops and fried chicken started showing up everywhere. Pickle juice gives a mysterious kick to the no-longer-a-secret sauce at Shake Shack. It is the je ne sais quoi in the delicious Bloody Mary at Mission District institution, Elixir, in San Francisco. At the Lucky Pickle Dumpling Company in Manhattan, they pull a pickle-flavored soft serve ice cream, studded with pickle chips.

Pickle juice, pickles, pickle flavoring: it’s suddenly everywhere and is unescapable.

At Sonic, the pickle juice slushie is, so far, a limited engagement. Scott Uehlein, Sonic’s vice president of product innovation and development, told me that his “culinary team took a deep dive in the Austin area trying different fountain and frozen products at snow cone stands and we saw tigers blood, Bahama mama and then pickle juice.” Interesting, in this context, this is the only pickle thing that I’ve found that leans away from dill pickles, and towards the sweeter bread-and-butter variety.

“Because our slush is sweet to start off with, we knew we had to go with something more sweet and sour to incorporate the flavor,” said Uehlein.
Response had been “extremely positive,” and I’m hoping that the flavor sticks around long enough for me to get another one and bring it home so I can drop in a shot of Jameson Irish Whiskey.
The biggest surprise came out of KFC. I did not expect much from their new “pickle flavored chicken.” One bite into this fried chicken doused in what seems to be a thickened pickle brine, but really, for all I know, was simply a jar of pickle chips tipped over my chicken, led to a hurricane of praise. It is fantastic. (Sadly, I couldn’t get any details about the process, since no one from the chain’s parent company, Yum! Brands, would return my messages.)

What, however, is going on? Why the explosion of pickle flavors? And while I like many of these products, no matter how gimmicky, I still can’t help but wish that people would leave the humble pickle alone. Or, at least, let it be a pickle again.

There is some hope: McClure’s is up to about 10,000 jars of their delicious pickles a day. Joe McClure told me “growing means more of everything: cash, employees, space, travel, and automation. It’s a never-ending ride. Maintaining our supply chain and relationships with our ingredient providers have been key to improved quality. Also, process is important that we’re making the product the same way each time.”

But he thinks we’re not actually at peak pickle with even more pickled-flavored items soon coming to the market. What’s going on? McClure chalks this up to an increasing interest in fermentation and its supposed related health benefits. (I credit this trend to author Sandor Katz and the popularity of his book, The Art of Fermentation.)
For McClure, it sounds like the future might be in the pickle itself. He didn’t say he’d be the one doing it, but he predicted that “we’ll also see pickles being delivered in packages outside of the standard glass jar and more in vehicles like foil snack packs for more convenience. That’s one area the pickle category has lacked: convenience.”
Pickle for pickle’s sake—that will be refreshing. Until we get there, pass me the pickle-flavored chips, fried chicken and slushies.