Unraveling Pinterest’s Most Popular Halloween Jalapeño Popper Recipe

BY :Sara Cagle

Brit + Co 


Halloweeño Jalapeño Popper Mummies RECIPE

“I love Halloween foods that, at first glance, are spooky but when looking closer are actually cute and fun,” Williams tells Brit + Co. “When coming up with this recipe, I wanted to make something that brought me back to my childhood but that was still for adults. A reimagined jalapeño popper seemed like the perfect way to go.”
We’re all for nostalgia, but what exactly is it about these snacks that led to hundreds of thousands of pins? “I think it’s because they are so darned cute! I can’t help but smile when I look at a tray full of them,” she says. “Also, once you look at the recipe, you find that there are very few ingredients, and they are relatively simple to make. You can’t really ‘mess up’ wrapping the jalapeños, because there really is no ‘right’ way to do it.”
Check out our step-by-step boo-torial below, sprinkled with a few of our insights, then get to bakin’.

10 jalapeño peppers
8 ounces room-temperature cream cheese
8 ounces jack cheese or your favorite cheese, shredded (We used mozzarella)
1 green onion, finely chopped
1/2 teaspoon salt
1 package refrigerated crescent rolls (We used Pillsbury Sweet Hawaiian Crescent Rolls)
2 eggs, beaten
candy eyeballs

1. Preheat the oven to 400°F

2. In a small bowl, mix the cream cheese, shredded cheese, green onion, and salt until well blended.

3. Slice jalapeños in half lengthwise with seeds removed and stems left on. We accidentally cut the stems off, but they still turned out cute!

4. Roll out the crescent dough, and separate into 4 rectangles (not triangles). Press your fingers into any perforations to seal them.

5. Using a pizza cutter, cut each rectangle into 10 pieces (or as many as you can without making them too thin) lengthwise. It’s tough to get even slices, so don’t worry about making yours perfectly uniform; the mummies are extra endearing when they’re all a little different. We also made closer to 5 slices per rectangle than 10, which was totally fine.

6. Fill each jalapeño half with the cheese mixture. Don’t worry if the halves seem jam-packed; that just means ultimate cheesiness.

7. Wrap one strip of dough around each stuffed jalapeño, leaving a space for the eyes (which you’ll add later). Use two pieces of dough if necessary. Feel free to change up the wrapping style each time for unique mummies.

8. Place jalapeños on a baking sheet and brush with egg mixture, which makes them extra shiny and crisp.
9. Bake for 8 to 10 minutes, or until golden brown. Because our dough strips turned out a little thicker, the mummies took roughly 12 minutes to bake.

10. Remove mummies from oven, and press candy eyes into empty space. Serve immediately.

Final verdict? The measurements for this recipe are just right, and it’s crafty enough to challenge you without giving you a headache. These lovable snacks are spicy and melty on the inside, crispy on the outside, and just the right level of sweet due to the crescent dough. In the words of Williams, “Cute and simple to make? That’s a win/win.”








Chili dip a hit made-from-scratch take on a football favorite

By Tony and Sarah Nasello

Grand Forks Herald 

Add Jalapenos to this easy Chili dip for football season! 
Photo by: Michael Vosburg / Forum Photo Editor

FARGO — My husband, Tony, is a lifelong Miami Dolphins fan, which means that the only thing we usually get to cheer about in our home during NFL football season is, you guessed it, the food.
And last Sunday, my Easy Cheesy Chili Dip had everyone cheering as we watched the Fish eke out a win over the Tennessee Titans.

This recipe was inspired by a popular dip that seemed to be everywhere in the 1980s, which was made by combining a can of chili with a brick of Velveeta cheese. I loved this dip as a teenager, but as an adult I wanted to see if I could create a made-from-scratch version that would replicate the wonderful creamy, cheesy nature of this dip without using any processed ingredients.
Instead of using canned chili, I make a simple, quick chili that takes just 15 minutes to cook and is every bit as satisfying. You can make this recipe using just one dish — an ovenproof skillet — which keeps the dishwashing at a minimum and helps the dip retain its heat better throughout serving. Or, you could cook the chili in a regular frying pan and then transfer it to a pie plate or baking dish to finish in the oven.
I begin by cooking ground beef with aromatics like garlic, onion and jalapeno pepper in just a bit of oil, which imparts deep flavor into the dish and intensifies the meatiness. This chili is best when the ground beef is broken down into small, crumb-like pieces, and I use a handy meat chopping tool to achieve this, but a potato masher or wooden spoon will also work.
Tomato paste, water and a blend of spices and seasoning are added next to round out the chili, with cayenne pepper providing just a touch of heat. For a creamy finish, I stir in four ounces of cream cheese, which gives the chili a lush and velvety texture that makes it firm enough to hold on a chip. We prefer this chili without beans, but red kidney beans could also be added at this stage for a chunkier version.
Once the cream is thoroughly incorporated, I cover the top of the chili with a generous sprinkling of shredded cheddar jack cheese and then bake it in a 375-degree oven until the cheese begins to bubble and brown. For an extra golden brown and cheesy crust, I finish the dip by broiling it on high for two to three minutes, watching it carefully to keep it from burning.
I love the simplicity of this chili, which can be refrigerated for several days, or frozen for up to two months before adding the cheese and baking, which makes me love it even more. When serving, I prefer hearty, restaurant-style yellow corn tortilla chips, which are strong enough to hold a generous mouthful of cheesy goodness.

My Easy Cheesy Chili Dip is like having a plate of super-deluxe nachos without the hassle of soggy chips, which is always touchdown in my book.
Sarah’s Easy Cheesy Chili Dip
Serves: 6 to 8
1 pound ground beef
1 tablespoon canola or vegetable oil
1 large garlic clove, minced
½ cup yellow onion, small-diced
½ jalapeno or serrano pepper, seeded and finely chopped
6 ounces tomato paste
1 cup water
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon cayenne pepper (add more for extra heat)
¼ teaspoon salt
4 ounces cream cheese, cut into 1-inch pieces
1 15-ounce can red kidney beans, drained and rinsed (optional)
1 ½ cups shredded cheddar jack cheese
2 Roma tomatoes, diced into ¼-inch pieces
3 green onions, finely chopped
¼ cup black olives, sliced
Preheat oven to 375 degrees.
In a 9- or 10-inch oven-safe skillet, heat the oil and add the ground beef, garlic, onions and jalapeno pepper. Cook over medium heat until the beef is fully browned, and the onion is soft and translucent, about 8 to 10 minutes. Use a meat chopper, potato masher or wooden spoon to break the beef into small, crumb-like pieces. Drain the excess fat and return the skillet to the stovetop.
Add the tomato paste, water, chili powder, cumin, cayenne pepper and salt and simmer over medium-low heat for 10 minutes, stirring occasionally.
Add the cream cheese and stir until fully incorporated, then stir in the kidney beans, if using. Smooth the top and cover with the shredded cheese.
Bake in a 375-degree oven for 12 to 15 minutes, until the cheese is bubbly and browned. For best results, finish by broiling on high until the top is a rich, golden brown, about 2 to 3 minutes.
Use a pot holder or handle cover to remove skillet from oven and sprinkle the top with an even layer of the diced tomatoes, green onions and black olives. Serve immediately with your favorite tortilla chips. Leftovers may be refrigerated for up to 3 days and reheated in the oven or a microwave-safe dish.
Sarah’s tips:
• If you don’t have an oven-safe skillet, use a frying pan to make the chili, then transfer it to a 9- or 10-inch pie plate or baking dish and cover with the cheese.
• For extra heat, use the whole jalapeno pepper and/or increase the amount of cayenne pepper.
• Fresh cilantro may also be sprinkled on the top just before serving.
• For best results, serve with hearty, restaurant-style yellow corn tortilla chips.

Pork stuffed jalapeno poppers



News and Tribune 



Pork Stuffed Jalapeno pepper


Sometimes you want to fix something that is both delicious and fun. A client and friend of mine stopped by the office last Friday and dropped off a batch of jalapeno peppers that he grew in his garden. They were gorgeous. This thoughtful gesture gave us the perfect opportunity to fix something “delicious and fun” with a bit of a ​BBQ My Way​ twist. Let’s get started.
8 to 10 Jalapeno peppers – halved and seeded 1⁄2 cup smoked pulled pork (BBQ My Way​ twist) 1⁄2 tsp ground cumin

1⁄2 tsp cayenne pepper
8 oz block of softened cream cheese 1 1⁄2 cup shredded cheddar cheese
2 eggs plus a dash of milk
1 cup flour
1 1⁄2 Panko bread crumbs
1⁄8 cup of your favorite pork rub
White Alabama Sauce
1 cup mayonnaise
2⁄3 cup apple cider vinegar 1 Tbs black pepper

Juice of 1⁄2 lemon
In a bowl, combine the cheese, the softened cream cheese, the pork, cumin and cayenne pepper. Mix thoroughly. A fork works best.
Cut the peppers lengthwise and scoop out membranes and seeds. I would suggest wearing rubber gloves while doing this and then remove the gloves when you are done. Stuff each pepper with a scoop of the cheese mixture. Place the eggs and milk in one shallow bowl and mix thoroughly, place the flour in a second shallow bowl and the panko crumbs and your favorite pork rub in a third shallow bowl. Preheat the oven to 350 degrees. Roll the cheese stuffed peppers in the flour first, then roll around in the eggs and milk, then coat in the panko crumbs. Place on a cookie cooling sheet which is perched on a cookie sheet. This keeps the peppers elevated. Bake for thirty minutes or so or until the peppers are softened a bit. If the panko isn’t brown enough, set the oven to broil for a few minutes to finish the browning process.
Drizzle with Alabama white sauce and serve with your favorite cold beverage. Delicious, spicy, crunchy, cheesy and smoky all at the same time. Enjoy!

Sweet and sweaty

By: Jason Cassidy 

News Review 



Sweet jalapeños in a jar.

My garden sucks this year. Despite a spring spent adding new beds in more favorable locations, as well as an automated irrigation system, my blossoms have dropped en masse. Unfortunately timed heatwaves this summer have robbed me—and many fellow local gardeners to whom I’ve whined—of most tomato and melon fruits. Not all has been lost, though. The lemon cucumber and spaghetti squash yields have been respectable. And the jalapeños—those chilis I most often cook with and always do well in my yard—continue to be on fire. The time was ripe to finally make some “cowboy candy.”
My conventional use for a bumper crop of jalapeños is to combine it with the “too many” tomatoes that I normally enjoy for some homemade pico de gallo for all my tortilla chip and tri-tip-smothering needs. But the absence of tomatoes presented an opportunity for trying out this tasty-looking pickling/candying method of preserving hot peppers that I’ve come across on various recipe websites over the years.
Turns out cowboy candy is super quick and simple to make—especially if you just do the quick refrigerator pickle—and the results are amazing. I’ve tried them on a turkey burger and a grilled-chicken sandwich (both transformative) and spooned them straight out of the jar and into my mouth for an intense sweet/sour/hot snack. It’d also be a perfect contrast to a bagel with cream cheese, and would make a great addition chopped up and stirred into a potato salad or coleslaw.
After making one batch, I think I have a new staple in my fridge.
The recipe I settled on borrows bits from the glut I found online, all of which are basically the same. Other additions that I found but left out of my batch include cayenne pepper (seems overkill), celery seeds (meh) and lime zest and/or juice (next time). I included some whole red jalapeños for extra color, but you could also add a few whole cayenne or, if you’re really brave, habanero peppers to further enhance the look and flavor.
Cowboy candy
3 pounds jalapeños, sliced
Handful of additional whole chili peppers
(red jalapeño, cayenne, habanero, etc.)
6 cups sugar
2 cups vinegar (apple cider or distilled
1/2 tsp turmeric powder
8 cloves garlic, smashed
Sterilize four or five one-pint pickling jars and lids, plus a slotted spoon and a funnel.
Put on some rubber or plastic gloves. Rinse off your jalapeños and any other peppers you’re using, then cut off the stems and slice into quarter-inch rings. (You could de-seed first if you want less heat … but c’mon!) If you’re including any whole peppers, simply cut off the stems and add to the pepper pile.
Start your syrup by adding vinegar, sugar, turmeric and smashed garlic to a large saucepan and bring to a boil, whisking until sugar dissolves. Reduce to a low boil, and cook for four minutes. With a slotted spoon, remove garlic. Add all your peppers to the pot and boil for another four minutes.
Turn off heat, and with slotted spoon remove peppers and distribute evenly between jars. Turn heat on syrup back up and bring to a boil. Cook for an additional five minutes or so, until syrup begins to thicken. Funnel syrup into jars, covering peppers completely and leaving about 1/2-inch airspace at top. Tighten lids and put in the fridge. Wait one week. Enjoy! Using this refrigerator method for pickling, your cowboy candy will be good in the fridge for at least three months.

Simply the Most Fabulous Fresh Salsa-Pico De Gallo!

By Nicole Carlin

Mother Earth News 


Photo : by Nicole Carlin

This Pico has jalapenos added to the recipe.

There is nothing better than fresh summer fruits and vegetables and this is the time of the year for tomatoes. I have a dear friend who is from Mexico and she was visiting the farm a few years ago in August. After brushing the horses, feeding the pigs and helping collect eggs, we ended up at the garden on a pre-dinner collecting expedition. As we filled the basket with cucumbers, peppers, onions and tomatoes, Sandra exclaimed with delight over my abundant and over-sized jalapenos.

“Do you make pico?” she asked.

“Make what? I asked.

“Pico de gallo! You know fresh salsa!” I love salsa and I had made regular cooked salsa and tomato salads but never this mysterious pico de gallo.

Pico de gallo literally means “beak of the rooster” and it’s not entirely clear where the name comes from though online discussion boards offer two possible ideas. One is that to calm fighting roosters, trainers would put the rooster’s head in their mouth and at first the rooster would peck the tongue similar to the bite of the hot peppers in the pico de gallo salsa. Another is that the finely minced ingredients looked like chicken feed. No matter where the name comes from, pico de gallo is a salsa that originated in Mexico.

In the kitchen, Sandra rummaged through the basket and selected two spectacular heirloom tomatoes, two jalapenos, and two smallish onions. After we finely diced all three ingredients we mixed them in a bowl and seasoned it with salt and pepper. That was it! I expected lime juice or cilantro or some other secret ingredient, but this was how Sandra’s mom had made it so that was that (though many variations do include cilantro and lime).

We split open a new bag of tortilla chips and dug in… and it was AMAZING! Sandra’s kids clustered around the bowl with my kids.

“I can’t stop eating this!”

“Wow, Mom this tastes even better than usual!”

“I don’t care if my lips are burning, give me another chip.” (This from one of my kids who had never willingly consumed fresh jalapenos before)


The bowl emptied in five minutes flat. The two older girls began dicing more tomatoes to make another bowl and Sandra explained that the fresh heirloom tomatoes really made the pico taste incredible. Ever since that Sunday afternoon we have regularly made pico de gallo from the beginning to the bitter end of tomato season. Canned salsa is for the winter but pico is for the summer!

Sandra O’s Pico de Gallo

• 1 large tomato
• 1 large jalapeno
• 1 small onion
• salt and pepper to taste


1. Wash all ingredients and peel onion.

2. Finely dice the tomato, put into bowl.

3. Finely dice the jalapeno, test for heat level and dice with pith and seeds for a spicier result, remove for a milder version. Add to bowl.

4. Finely dice the onion and add to bowl.

5. Stir together and add salt and pepper.

Hints and Tips:

• We like fresh juicy beefsteak style heirloom tomatoes for pico de gallo but in a pinch any tomato will do, just remember the better the tomato the better the pico.

• Don’t be shy with the salt, add a bit taste and add a bit more if you want to ratchet up the flavor.

• If jalapenos scare you, this is wonderful with bell peppers (it’s just missing that magic spicy kick that I love) I make it with bell peppers for my husband.

• I find this makes a great condiment for scrambled eggs, over corn on the cob, and on top of baked potatoes as well as with quesadillas and other salsa-y applications. Sometimes I just eat it with a spoon, Mmmmmmm. .





Pop these easy bite-size jalapeno poppers into the oven

By: Chula King

Tallahassee Democrat

Wonton Jalapeño Popper Bites.

Photo By: Chula King


Wonton Jalapeño Popper Bites
Total Prep Time – 10 minutes: Total cook time – 15 minutes
Makes 24 Wonton Jalapeño Popper Bites
Wonton Cups:
24 wonton wraps
2 teaspoons vegetable oil
Jalapeño Popper Filling:
4 ounces cream cheese, room temperature (See Note 1)
1/2 cup (4 ounces) sour cream (See Note 2)
1 cup (4 ounces) shredded extra sharp Cheddar cheese
8 ounces bacon, cooked, drained, and crumbled
3 jalapeños, membrane and seeds removed, finely chopped
Preheat oven to 350° F.
Brush mini-muffin pan cups with 1 teaspoon of the vegetable oil. Press wonton wraps into mini-muffin pan cups. Brush with remaining vegetable oil. (See Note 3)

Bake in preheated oven for 6 to 8 minutes, or until lightly golden brown. Remove from oven to cool.
Jalapeño Popper Filling:
Add cream cheese and sour cream to medium bowl. Beat on high with electric mixer until smooth, about 30 seconds.

Reserve 2 tablespoons each of Cheddar cheese and crumbled bacon. Reserve 1 tablespoon of chopped jalapeños.
Add remaining Cheddar cheese, bacon, and jalapeños to cream cheese/sour cream mixture. Beat on low until well combined, about 30 seconds.
Spoon 2 teaspoons of Jalapeño Popper Filling into each of the wonton cups. (See Note 4)
Sprinkle reserved Cheddar cheese, crumbled bacon, and chopped jalapeños on top.
Bake in preheated 350° F oven for 6 to 8 minutes, or until cheese is melted and filling is hot.
Cool for 10 minutes before serving. (See Note 5)
Yield: 24 Wonton Jalapeño Popper Bites.

Recipe Notes:
1. I used low-fat cream cheese, but you could also use regular cream cheese.
2. I used low-fat sour cream, but you could also use regular sour cream.
3. To easily fit the wonton wraps into the mini-muffin pan cups, I cut 1/2-inch slits on two opposite sides. This allows the wonton wraps to more easily overlap and fit into the mini-muffin cups.
4. I used a 2-teaspoon or #100 ice cream scoop to fill the wonton cups. It was the perfect size!



Jalapeño Popper Burgers

By: Lauren Miyashiro 


Photo By: Chelsea Lupkin

There’s nothing better than Jalapeño Popper Burgers.



4 oz. cream cheese, softened
1/2 c. shredded cheddar
1/2 c. shredded mozzarella
2 jalapeños, minced
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and chopped
1/2 tsp. chili powder
1 1/2 angus ground beef
4 burger buns


Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon.
Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
Sandwich with burger buns and serve immediately.


Enjoy the Jalapeños Popper Burger this summer !



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