Pickle Soup From Poland Is Available To Purchase On Amazon & It’s A Mainstay Every Pickle Lover Should Try

ByCallie Tansill-Suddath



Pickle Soup it’s  perfectly picklelicious !

(photo by : Amazon )

Soup might not be the first food that comes to mind when you think about summer. But, don’t count it out just yet. Have you ever spent a day at the beach, only to return home to a freezing house? You’re damp and sticky from seawater and desperate to warm up. Few things will do the trick as well as a warm cup of soup. This authentic Polish Pickle Soup has been keeping the hearts and bellies of Poles warm for centuries, and now you can get some on Amazon.

Pickles are finally receiving their due recognition. For some it may even be a little surprising to see; nowadays the value of a food is often placed on how many likes it will bring in on Instagram. While the humble pickle may not come plastered with unicorns, rainbows, or glitter, its flavor has enough excitement to warrant a ‘gram.
The pickle soup, a product of Knorr’s, is a mainstay. Imported from Poland (even the ingredients are in Polish!), each box comes with five envelopes of soup mix ready to be mixed with water and eaten. The formal name of the fare is Ogórkowa z Grzankami Goracy Kubek, which roughly translates to “Cucumber with Croutons Hot Cup.”

Although it may seem unusual to those who didn’t grow up with it, people who tried it on Amazon haven’t been disappointed. “Pickle soup you say? Yup. I always turned up my nose at the thought of…. pickle soup,” writes one reviewer. “I was in our local Polish store and bought one packet of this instant cup of soup and loved it … I ordered a ton of them from Amazon and am so happy to have them.”

If you’re still not soup on in the summer, there are countless other pickly products to keep your sour tooth satisfied while the sun is out.
Trader Joe’s has been offering Popcorn in a Pickle for awhile, but the magic of Instagram brought it back into the limelight. so we don’t all make a mistake and sleep on it this summer. Last month, Michigan-based JunkFoodMom, a successful junk food Instagrammer, recently posted about the snack which returned it to the internet’s radar. She posted a photo of the large bag, and a handful of popcorn displayed in the foreground. Her accompanying caption reads: “TJ’s popcorn with the ‘bite and tang of dill pickles.’ I’m not a huge fan of pickle flavored snacks but found this strangely addicting. Dill oil is used to make these perfectly picklelicious.”

I can speak from personal experience when I say this popcorn is a real treat. It maintains all the pucker of a true pickle, while offering a more enhanced taste of the spices used in the pickling process. Who knew popcorn could be so sophisticated? You can find these at your local Trader Joe’s; but be warned, this spike in popularity may lead to them being out of stock. Again, that warning is rooted in personal experience.

Another option comes from Pringles, the original potato snack to come housed in a tube, rather than a bag. The brand has never been one to shy away from the original. In fact, the entire premise behind a flake-based, expeller-pressed potato snack was unheard of when Pringles was first released. In the years since they have become a supermarket standard, Pringles have released a bounty of the inventive flavors — about 29 can be found on shelves around the United States, according to Mental Floss. Among these is the unprecedented Screamin’ Dill Pickle Pringles. The taste is described on the Pringles website as “…so big and bold and … freaking Xtra that it just screams ‘PICKLE’.” It’s surely not for the faint of heart (or tastebud).
The takeaway here is if you can dream it, it can be pickled. That doesn’t just go for chilly snacks, either. The next time you’re looking for a unique midnight snack, mix up some Ogórkowa z Grzankami Goracy Kubek, or Polish Pickle Soup. You can find a pack of five on Amazon for a little more than six bucks (and it’s on Prime!).


Don’t throw out that pickle juice

By: Leah Koenig 

Mother Nature Network

Turns out that brine can punch up your potato salad, take the edge off onions and even make a good drink.. (Photo: Tanechka/Shutterstock)


Pickling is enjoying a comeback in American cuisine. Once a standard kitchen practice, home food preservation dwindled in the pro-industrial, pro-consumer climate that reigned over the last half of the 20th century. Today however, small-batch artisanal pickled products are popping up at specialty food shops and farmers markets across the country. These next-generation picklers offer everything from classic sour pickles to spicy pickled okra. The DIY community has also jumped in the proverbial pickle barrel, filling their crafty, food-focused blogs with odes and how-to recipes for all things briny and stuffed into mason jars.
The recent pickling craze is a natural offshoot of the eat local movement. Pickling along with jamming, canning and otherwise “putting up” fresh foods to maximize the summer’s bounty through the winter is the next logical step after committing to eat locally grown produce. But after the pickles are gone, there’s yet another opportunity to keep the sustainability chain going: Cook with the leftover pickle brine.

While the majority of pickle jar juice likely gets poured down the drain, the tangy liquid is a remarkably versatile ingredient. It also boasts nutritional benefits, including enough electrolytes to make it an increasingly popular alternative sports drink. [Editor’s note: A helpful reader called to say please be wary of broad statements about using pickle juice as a sports drink. Pickle juice, which contains potassium, will prevent muscle cramping, but it doesn’t contain carbohydrates.] When cooking, the trick is to think of it as a substitute for other acidic liquids like lemon juice or vinegar (many pickle brands actually contain good amounts of vinegar) — only amplified in flavor with garlic, dill and other spices.
Try spooning a few teaspoons of pickle juice into picnic favorites like potato salad, egg salad, coleslaw and pasta salad. And take the edge off of fresh chopped onions by steeping them in pickle juice for 15 minutes before adding them to bean salads. Stir some brine into homemade vinaigrette-style salad dressings and into saucy marinades for grilled chicken, fish or tofu. Drizzle a few tablespoons into borscht, gazpacho or other soups, and add extra zing to sautéed green beans, kale or beets by tossing some brine in right before serving. Serious pickle fanatics can dip potato chips directly into pickle juice, or stir it into yogurt for a tangy ranch-style dip.

And then, of course, there are the drinks. Pickle juice makes a natural substitute for olive juice in a dirty martini and a pleasingly sour addition to a Bloody Mary. The folks at artisanal pickle company McClure’s Pickles launched a Bloody Mary Mix that gets its spicy kick from the company’s own cayenne and habañero pepper-laced brine.
The Pickle Back — a shot of whiskey followed immediately by a shot of pickle brine — is another drink that has gained favor at hipster-friendly bars. Downing one (or three) is an “only the strong survive” kind of experience, but devotees swear that brine makes the perfect neutralizer for whiskey’s burn. Luckily, according to Linda Ziedrich’s “The Joy of Pickling” (2009), pickle juice doubles as its own hangover cure: “[In Poland, hangover sufferers] fill a glass with equal parts chilled pickle brine and ice-cold club soda, and drink the mixture down at once.”
Brine novices might want to start slowly with a recipe that features pickle juice as a flavoring, instead of the main ingredient — like this Pickle-Kissed Bean Salad.

Starting with a recipe that includes pickle juice as a flavoring so it’s not too overpowering. (Photo: Goode Imaging/Shutterstock)

Pickle Kissed Bean Salad
Serves 4-6
1/2 red onion, chopped fine
1/4 cup + 2 teaspoons dill pickle brine
1 15 ounce can cannellini beans, rinsed and drained
1 15 ounce can kidney beans, rinsed and drained
1 15 ounce can pinto beans, rinsed and drained
2 stalks celery, chopped
1/2 cup flat-leaf parsley, minced
1/4 cup olive oil
2 tablespoons sugar or honey
1 teaspoon salt
1/4 teaspoon black pepper
Combine red onion and 1/4 cup pickle brine in a small bowl; stir and set aside for 10-15 minutes to allow the onion to mellow.
Meanwhile, add all three beans and celery to a large bowl. In a separate bowl, whisk together the parsley, olive oil, remaining 2 teaspoons of brine, sugar, salt and pepper. Add the dressing and the red onion mixture to the beans and toss to coat.



Jalapeno Brownies Add Spice to Any Fiesta!

By : 

Go Dairy Free

This jalapeno brownies recipe with photo was shared with us by Rio Luna Organics.

Special Diet Notes: Jalapeno Brownies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For gluten-free, dairy-free jalapeno brownies, you can substitute your favorite gluten-free flour blend, like King Arthur or Namaste Foods, for the all-purpose flour.
For egg-free and vegan jalapeno brownies, swap in aquafaba for the eggs, or see my egg substitute guide for more options.

Jalapeno Brownies

Prep time
15 mins
Cook time
15 mins
Total time
30 mins

For sweet presentation, dust these jalapeno brownies with powdered sugar before serving.
Author: Rio Luna Organics
Serves: 16 brownies
½ cup oil (your favorite baking oil)
1 cup sugar
2 eggs
1 (4-ounce) can diced jalapenos, pureed
1 teaspoon vanilla extract
½ cup + 3 tablespoons all-purpose flour
⅓ cup cocoa powder (preferably Dutch processed)
¼ teaspoon baking powder
¼ teaspoon salt

Preheat your oven to 350ºF and grease an 8×8-inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no cocoa clumps remain.
In another medium bowl, whisk together the oil, sugar, eggs, jalapenos, and vanilla until well combined. Add the dry ingredients and stir just until combines.
Pour the batter into your prepared pan and even it out.
Bake for 15 to 20 minutes, or until the brownies pull away from the pan sides.
Let cool completely in the pan on a wire rack before cutting into fourths each




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.




Jalapeno Cornbread Mac and Cheese Pops

By: Carla Hall 


(submitted Photo)

Enjoy Jalapeno Cornbread Mac and Cheese Pops!

Mac and Cheese Pops:
1 pound Cavatappi noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 pound sharp cheddar cheese (grated)
1/2 cup Parmesan cheese (freshly grated)
Kosher salt and freshly ground black pepper (to taste)
Cornbread Crumbs:
2 cups cornmeal
3 and 1/2 teaspoons baking powder
3/4 teaspoon Kosher salt
3 large eggs
1 cup sour cream
3/4 cup vegetable oil (plus 2 tablespoons, divided)
1 jalapeno (seeded, minced)
To Assemble:
1 cup all-purpose flour
3 large eggs (beaten)
1 cup Parmesan cheese (freshly grated)
vegetable oil (for frying)
Kosher salt and freshly ground black pepper (to taste)
32 popsicle sticks

For the Mac and Cheese Pops: Line a 9×13-inch casserole dish with parchment paper, allowing parchment to hang off of the sides.

Bring a large pot of salted water to boil and cook noodles 2 minutes less than package instructions direct. Drain and remove to a large bowl. Set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes. Add the milk and whisk continuously until smooth. Reduce heat to low and cook until slightly thickened, about 3-4 minutes. Add the cheddar cheese in batches, and whisk continuously until melted. Whisk in the parmesan cheese and season with salt and pepper to taste.

Pour the cheese sauce on top of the bowl of noodles and stir to combine. Remove to prepared baking dish and spread into an even layer. Allow to cool to room temperature, cover with plastic and place in the freezer for at least 6 hours or overnight.

For the Cornbread Crumbs: Preheat the oven to 375ºF.

In a large bowl, add the cornmeal, baking powder, and salt, and whisk to combine. Set aside.

In a medium bowl, whisk together eggs, sour cream, 3/4 cup of oil, and jalapeno. Whisk the cornmeal mixture into in the egg mixture, continuing to whisk until fully combined.

In a 10-inch cast-iron skillet over medium heat, warm remaining 2 tablespoons of oil. Pour the cornbread batter into the skillet and cook for 2 minutes, until the mixture begins to bubble. Transfer

to the oven and bake until golden brown and an inserted toothpick comes out clean, about 20-25 minutes. Remove from the oven and allow to cool completely. Leave the oven on.

Once cooled, cut the cornbread into 4 pieces. In batches, transfer the cornbread to the bowl of a food processor, fitted with the blade attachment. Pulse until cornbread is finely ground and remove to a baking sheet. Repeat until all cornbread is ground. Transfer baking sheet to the oven and cook until breadcrumbs are golden brown and toasted, about 2-3 minutes. Remove from the oven and allow to cool completely.

To Assemble: Fill a tabletop fryer with vegetable oil and preheat to 325ºF.

Remove the mac and cheese from the freezer, and using the overhanging parchment, remove the mac and cheese from the casserole dish to a clean work surface. Cut the mac and cheese into 2-inch x 1 and 1/2-inch rectangles. Set aside until ready to bread.

In a large shallow baking dish, add the flour and season with salt and pepper, whisking to combine. In a second baking dish, add the eggs. In a final shallow baking dish, add the breadcrumbs and Parmesan cheese, whisking to combine. Dredge each popsicle in the flour, then the egg, and finishing in the breadcrumb mixture, coating all sides. Place on a baking sheet and return to the freezer for 30 minutes more.

Remove pops from the freezer and gently place in the preheated oil and fry until golden brown, about 3-4 minutes on each side. Remove to a paper towel-lined plate to drain and cool slightly. Insert popsicle sticks into a shorter edge of each mac and cheese pop. Repeat until all popsicles are breaded and fried. Enjoy!


Cheddar Jalapeno Cheese Crisps

By: Clinton Kelly 



(summited Photo)

Jalapeno Cheese Crisps make for a great snack!


Jalapeno Cheese Crisps:
3/4 cup parmesan cheese (finely shredded)
3/4 cup extra sharp cheddar cheese (finely shredded)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 jalapeno (stemmed, seeded, minced)
Kosher salt (to taste)
Scallion Cilantro Sour Cream Crema:
1 cup sour cream
1/2 bunch cilantro (roughly chopped)
1/2 bunch scallions (roughly chopped)
1 lime (juiced)



For the Jalapeno Cheese Crisps: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or silicone baking sheet.
In a large bowl, combine parmesan cheese, cheddar cheese, pepper and paprika and toss to combine. Using a tablespoon measure, scoop the cheese into 1 1/2 tablespoon piles on the baking sheet 2-inches apart from each other. Sprinkle with the chopped jalapeno and bake for 10-12 minutes or until cheese is melted, crispy and golden. Remove from the oven and allow to cool completely. Serve with crema.
For the Cilantro Lime Crema: In the bowl of a food processor, add the sour cream, cilantro, scallions and lime juice. Pulse until smooth and combined. Remove to a bowl and serve with the cheese crisps.
Tip: These chips make an excellent topper to any soup, especially tortilla soup!


Fish Tacos with Cabbage and Jalapeño Slaw

By: Molly Abraham

Hour Detroit

(submitted photo)

Fish tacos with cabbage and jalapeño slaw will make for a great dinner.


For the Fish
1 pound halibut or cod fillets
1 lime for each piece of fish
1 teaspoon smoked paprika
Kosher salt and black pepper, to taste

Preheat oven to 350 F. Remove skin, bones, or waste from the fillets. Place on baking sheet and season with lime juice and spices on both sides. Cook for roughly 10 minutes. Remove from oven and let rest. Lightly pull flakes apart when ready to fill tacos.
Seasoned Sour Cream
4 ounces sour cream (not low fat)
1 lime
1 ounce hot sauce (your preference)
Kosher salt, to taste

Mix all ingredients, adding salt last to taste.

Cabbage and Jalapeno Slaw
½ purple cabbage (small)
1 jalapeño
½ red onion (small)
1 tablespoon cilantro, chopped
1 teaspoon crushed red pepper
½ teaspoon cumin
1 tablespoon cider vinegar
2 tablespoons mayonnaise
Kosher salt and pepper, to taste

Thinly julienne cabbage and onion. Thinly slice jalapeno. Mix in other ingredients. Season as needed.
4 avocados (semi-firm)
Extra virgin olive oil
Kosher salt and black pepper, to taste

Slice and drizzle a small amount of oil over slices. Season lightly with salt and pepper on both sides.
1 package corn tortillas

Jalapeño Popper Hot Dog Bites

By Drum Digital


(Submitted: photo)

(Want to whip up a quick? We’ve got you covered with these Jalapeño Popper Hot Dog Bites.)


15ml (1T) olive oil
6 slices Eskort Streaky Bacon, chopped into pieces

1 roll puff pastry
1 tub (230g) cream cheese, softened
5ml (1t) garlic powder
200g cheddar cheese
ground black pepper
1 packet (380g) Eskort American Hot Dogs Regular
8 jalapeños, ends and seeds removed and halved lengthwise
1 egg, beaten
Preheat oven to 180°C and grease a large baking sheet with nonstick spray.
Heat olive oil in a frying pan and fry bacon until crispy. Remove from heat, drain on paper towel and set aside.
In a bowl combine cream cheese, garlic powder, bacon and cheddar.
Season with salt and pepper and stir until all ingredients are well combined.
Roll out the pastry on a flour-strewn surface and spread the cream cheese mixture evenly onto the puff pastry. Slice the pastry into strips.
Cut the American Hot Dogs to suit the length of the jalapeños. Pair a sausage with a jalapeño slice and roll it up in a strip of pastry until covered. Repeat until all the jalapeño slices are used.
Place the pastry rolls on a baking tray and brush with egg wash.
Bake for 20-25 minutes until golden brown.
Remove from oven and serve warm.

Pork Roast With Jalapeno Gravy

By:The New York Times

Pork roast with roasted jalapeño gravy Picture by : by Melina Hammer/The New York Times.


Yield: 8 servings
Total time: 1 1/4 hours
For the roast

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 kg – 1,3 kg boneless pork loin, with a good layer of fat on it
For the gravy
3 tablespoons butter
4 tablespoons plus 2 teaspoons all-purpose flour
2 jalapenos
1 teaspoon vegetable oil
1 cup half-and-half (this is a mixture of equal parts light cream and low fat milk)
2 cups pork stock or chicken stock, preferably homemade
1 teaspoon salt, plus more if needed

Heat oven to 475 degrees. Mix together salt, pepper, garlic and onion seasonings.
Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat.
Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low.
Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light-colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
When the roast is done, cover and let it rest for at least 10 minutes.
Reduce the oven to 450 degrees. Place the jalapenos in a small pan, brush with oil and roast for 6 minutes, or until soft.
Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapenos.
Place the half-and-half, stock, salt and jalapenos in a medium saucepan and bring to a boil.
Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced.
Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly.
Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast.
Slice the roast, cover in gravy and serve


Try This Twist on Jalapeno Poppers

By:Jordan Spence

The Alpena News


It’s not very often you can indulge like this, but these Jalapeno Poppers are worth it.


I like to try new spins on classic foods and these jalapeno popper wonton phyllo cups are delicious. I love all the different components of a jalapeno popper; bacon, cheese, jalapenos and crispy coating.
Due to the fact they can be kind of a pain to assemble I only order them in restaurants. So this is an easier alternative to make at home.
I especially like that I don’t have to deep fry anything.
The filling for the cups is easy to make a head of time so then all you have to do is assemble them and cook them right before you eat them.
I made sure to add a little salt, pepper and other herbs to flavor the cream cheese mixture. Whenever I use jalapenos in food like this roast them in the oven to deepen their flavor. Other things like scallions can be added as well.


12 wonton wrappers
4 oz. cream cheese,
1/2 c. sour cream
12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar
cheese (reserve 2 Tbsp.)
3-4 jalapenos seeded and
chopped (*for more spice,
do not remove all the seeds)
Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. Remove from oven and cool slightly.
In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapenos. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.