NEW! Caramel – Vanilla w/ Sea Salt

New products just added top our store

Caramel – Vanilla w/ Sea Salt

Caramel – Vanilla w/ Sea Salt

Caramel – Vanilla w/ Sea Salt – Milk Chocolate covered Sea Salt Caramels are so good ! Chewy vanilla caramels are dipped in milk chocolate then finished off with a sprinkle of sea salt

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Caramel – Vanilla w/ Sea Salt on-line

We HaMarinated Artichokes

10 uses for Marinated Artichokes

1. Use as a pizza topping. Dry and sprinkle them onto the pizza after the cheese, then bake the pie as you normally would. The artichoke’s flavor plays well with mozzarella, thinly sliced red onion, and fresh rosemary.
2. Make a spinach-artichoke dip. Defrost frozen spinach and wring it out to remove excess moisture. Combine spinach with artichokes, enough mayonnaise to moisten generously, grated Parmesan cheese, and lots of black pepper. Put the mixture into an oven safe bowel, top with more grated Parmesan, and bake at 375 degrees until golden brown. Serve with pita chips, crusty bread, or the chip of your choice.
3. Make crostini: toast bread, spread ricotta, top with artichokes, season with lemon zest and flaky salt.
4. Sauté with capers and pour the mixture over pan-seared or baked fish. Since the sauce’s flavors are pretty strong, go with a mild, flaky white fish.
5. Roast with large-diced potatoes. Basically just toss them both with olive oil and roast for 30–35 minutes at 425 degrees.
6. Use in risotto. When the rice is done cooking, stir them in thoroughly, let warm, and eat.
7. Make a warm vinaigrette: sauté chopped artichokes and shallots in olive oil, finish with lemon juice. Toss, still warm, with a sturdy green like kale or mustard greens, and serve immediately.
8. Use in an omelet with some feta cheese.
9. Make a quick gratin by putting them into a baking dish, sprinkling with Gruyère and breadcrumbs, and baking at 400 until the cheese is melted and the artichokes are warmed through.
10. Make an antipasto platter for dinner party guests: artichokes, salumi, cheese, olives. In other words, take the artichokes out of the jar and put them on a plate with all of that other stuff.
11. just eat them straight out of the jar.


Vintage Pickle Licious!

pickle family

 At Pickle Licious, her all-things-pickle store in Teaneck, Robyn Samra sells chocolate-covered pickles, pickle-flavored gum and toothpaste, lifelike pickle Christmas tree ornaments and 28-inch inflatable pickles, not to mention at least eight kinds of actual pickles.

Samra calls them “Old Tyme New York-Style Barrel Pickles With A Bite.” She also sells pickled condiments, various relishes, tapenades and olives.

“People are pickle crazy,” she says. “And we love them!”

PHOTO: Pickle pushers Alexandria, Taylor, Ray and Robyn. Photo courtesy Pickle Licious

Pickling in an acidic brine has been around for 4000 years, and throughout the world, foods from the expected to the unusual are still preserved in this way. In Russia you can eat pickled beets, Malaysians pickle pineapple, the British eat pickled onions and even eggs, and pickled cabbage—kimchi—is a staple of the Korean diet, but only here in the U.S. does the word pickle usually mean just one thing–a juicy, sour cucumber.

Samra, 49, grew up in Bergen County. She worked as a waitress, restaurant manager and bartender until one day a great big pickle-shaped lightbulb switched on above her head.

She had always loved the authentic kosher pickles of New York’s Lower East Side. So in 1995, she formed a company with her husband, Leo Samra, and her brother, Jay Brown, to buy tubs full of pickles on the Lower East Side and sell them at the Meadowlands flea market.

Then her husband passed away and her brother moved to California. There she was in New Jersey, raising two young daughters on her own. She nearly gave up the enterprise. But believing that Leo would not want her to give up her pickle-packing dream, she decided to forge on.

In 1998, Samra began making her own pickles and expanding the business to sell at 40 farmers’ markets in New Jersey and Westchester and Orange counties, New York. In 2002, Pickle Licious opened a retail store in Teaneck.

Today it is still a family affair that includes daughters Alexandria, 23, and Taylor, 21, and Ray Calvo, who she married in 2010 and runs the business with her.

Pickle Licious had a brush with celebrity when the pickles, along with Samra’s daughters, appeared in a market scene in the 2010 Harrison Ford movie, Morning Glory. Unfortunately, the scene in which actors wrestled on a floor aslosh in Pickle Licious sauerkraut ended up on the cutting room floor.

Harrison Ford, however, did taste their sauerkraut.

“We definitely got the thumbs up from Harrison Ford,” Samra says. “He was loving those pickles. The Pickle Licious crew had to pack him up quite a few goodies to take home!”

Today, Samra’s 2,500 square feet of warehouse space is filled with 55-gallon drums of marinating cucumbers.

Officially, a cucumber can morph into a pickle after only a 24-hour bath, “but a full-sour is really the most popular in this area,” she says. “It pickles for anywhere from seven to nine months.”

The key to both full and half-sour pickles is a healthy dose of garlic and salt. With the addition of ingredients like horseradish or hot red peppers, pickles will take on other personas.

“Whatever’s in season, we’ll start pickling—cauliflower, green beans, any kind of hot pepper,” Samra says.

So while others try to avoid getting themselves in a pickle, that state of affairs has worked very well for Samra and her family. You might even say they relish it.


Pickle Soup

“It has a nice dill-type flavor, but is not overbearing,” Samra says of this sour cream, potato and pickle soup.

• 2 TBS Butter
• 1 Med Onion
• 4 Cups Chicken or Veggie Stock
• 4 Large Kosher Dill Pickles or Hot & Spicy Pickles (for those who like to kick It up a notch)
• ⅔ Cup Liquid from the Pickles (we call It BRINE)
• 4 Large Potatoes peeled & cut into ½ -inch dice
• 2 TBS Flour
• 1 Cup Sour Cream
• Chopped Fresh Dill (as a garnish)
1. Melt butter, sauté onion (about 3-4 minutes)
2. Add broth, pickles, brine and potatoes.
3. Bring to a boil, reduce heat and simmer until potatoes are tender (approx. 20 min.)
4. Blend flour with sour cream.
5. Add a small amount of hot soup to the sour cream mixture.
6. Blend together. Then, while constantly whisking, slowly pour the mixture back into the hot soup, until the liquid comes to a boil.
7. Reduce heat and simmer 3 minutes until slightly thickened.
8. Soup can be left chunky or puréed.

SUZANNE ZIMMER LOWERY is a food writer, pastry chef and culinary instructor at a number of New Jersey cooking schools. Find out more about her at suzannelowery.com.


Remembering 9/11

WTC Typography


Teaneck Pickle Contest

teaneck pickle

From left, Joshua Deutsch, Binyamin Fuld, 11, and Racheli Fuld, 9, each won a division of the pickle-eating contest. Josh Lipowsky

Teaneck’s gastronomic gladiators met in the salty trenches on Monday for a sour showdown to claim the title of pickle-eating champion.

Contestants lined up outside of Pickle Licious on Cedar Lane for the store’s annual pickle-eating contest, facing down a half-gallon of pickles (20 in each bucket). They chose their weapons: sour, half-sour, or new pickles, and armed themselves with a quart of water as they chowed down to see who could eat the most within eight minutes. (This reporter claimed the title in 2011, downing 20 pickles in less than 10 minutes. This year, however, the Force was not with him. Read on.)

As the dust cleared, Joshua Deutsch, a 61-year-old mashgiach from Teaneck, stood triumphant. He had finished all 20 pickles in the bucket, but, he lamented, he did not have time to start on the second half-gallon before him. (This reporter finished 19 and was about to finish No. 20 when time was called. He blames the sweltering temperatures and promises to redeem himself next year.)

For the second year in a row, Mr. Deutsch claimed the title. Last year he devoured full-sours, which he said are easier to chew and that’s important when eating for time. This year he went with the half-sours, a decision he regrets. They are harder to chew, he said.

“The technique is very important,” Mr. Deutsch said. “You have to drink a lot. Just drink as you’re eating. Don’t try to beat the clock because you’ll gag.”

For his efforts Mr. Deutsch will get a quart of pickles each month for a year. After the contest, Pickle Licious showed off a new line of relishes on top of free hotdogs provided by Ma’adan. The pickles were the appetizer and the hotdogs were the main course, Mr. Deutsch said. And for dessert? He went into the store to sample Pickle Licious’ olive selection and pick up his first quart — horseradish pickles — as well as $60 worth of other products.

Mr. Deutsch is no stranger to eating contests. He’s won the Ma’adan latke-eating contest two years in a row and won last year’s Pickle Licious contest. (This reporter again took second last year). The most difficult contest, though? About 15 years ago the Jewish Community Council of Teaneck held a community Purim party with a hamantaschen-eating contest. The dry hamantaschen were “a tough job on the jaw,” and “tougher than any of these other contests,” he said.

Pickle Licious has been holding the contest for several years, but this is the first time it did so in front of its Cedar Lane store, said owner Robyn Samra, aka “the Pickle Lady,” noting it until now had been held at the Memorial Day street fair or at the old store. It’s just fun, she said, promising that the annual contest would continue.

Teenagers and adults competed in one division, and children under 14 were in another. Binyamin Fuld, 11, and his sister Racheli, 9, won the boys and girls categories, respectively, in the children’s division. Both live in Teaneck and go to school at Yeshivat Noam. Binyamin, who plans to enter again next year, has never done a pickle-eating contest before. His favorites are the new pickle, because “it’s not too sour and just good tasting.”

And isn’t that really what it comes down to with pickles?

By Josh Lipowsky of the The Jewish Standard


Mississippi State linebacker carried a cup of pickle juice?

Mississippi State linebacker Matthew Wells (22) unsuccessfully tries to catch a blocked first-quarter pass-attempt by Alcorn State quarterback Zerick Rollins Jr. (10) during their NCAA college football game at Davis Wade Stadium, Saturday, Sept. 7, 2013, in Starkville, Miss. (AP Photo/Rogelio V. Solis)

Mississippi State linebacker Matthew Wells (22) unsuccessfully tries to catch a blocked first-quarter pass-attempt by Alcorn State quarterback Zerick Rollins Jr. (10) during their NCAA college football game at Davis Wade Stadium, Saturday, Sept. 7, 2013, in Starkville, Miss. (AP Photo/Rogelio V. Solis)

A post-practice shower extinguished the stench of sweat but couldn’t conquer the aroma of pickles. The smell followed Matt Wells throughout the football complex as the Mississippi State linebacker carried a cup of pickle juice.

“I just like sour things like pickle juice,” Wells said.

Mission accomplished for Kelly White, Mississippi State’s nutritionist. She is the first employed by the athletic department and is assigned to refueling the Bulldogs’ players.

With White’s arrival, practice ends with a fruit stand rather than an immediate cool down in the ice bath. Players refuel with protein shakes, fruits and, yes, pickles.

The pickles contain a lot of salt which helps the body retain water. Fruits consist of a large percent of water. It’s one more way to keep players hydrated.

“We don’t want them thinking about drinking water,” White said. “They don’t know they’re drinking water. This is another way we can get more fluids in them.”

So far it’s worked.

“It’s a change for us. A lot of change as far as the fruits, smoothies and shakes, we love it,” Wells said. “My body feels real good. It’s good for your body to recover and get healthy stuff in your body.”

MSU hired head strength coach Rick Court, and he made sure the school had a nutritionist.

“I think the addition is going to help,” MSU coach Dan Mullen said. “She makes sure we provide the right food for the players, even down to snacks they get after coming off the practice field to make sure they are replenishing their bodies.”

White played volleyball in college at Mississippi University for Women. She worked at OCH Medical Center as a sports dietician for eight years. During that time, she worked with Mississippi State’s athletes. It’s now a full-time role.

“All I know is being active and being coached and eating right,” said White who’s a marathon runner and has completed five iron man competitions.

She doesn’t have complete control over what the team feeds its players. She suggests healthier options depending on what a players’ goal is.

For those needing to lose weight, replacing Gatorade with its low-calorie version G2 or its flavored water brand Propel can help. White said athletes often forget fluids contain calories as well. The same is true with lower calorie dips and condiments.

She asks players to cut about 500 calories a day. During a week’s time that equates to a pound of fat.

For those needing to gain weight, she suggested almonds, nuts, trail mix, bread, rice, pasta and protein shakes are options.

“It’s more than me telling them what to eat at dinner,” White said. “I can do that as much as I can. But they still have to go home. I don’t know what they’re doing when I’m not there.”

So White works on behaviors. Do players need to snack more or less? What should they be snacking on?

“As they start to buy into it and things start working, then we’ll work more on behaviors,” White said.

White works with every program at Mississippi State, but she and her six graduate assistants can only be at so many places. Her suggestions make the road trips though. White plans out potential meal options for teams on the road. There are only a certain number of options away from campus, but if a team must stop at chain restaurant there are healthier options at each stop.

“I’ve been on the road with athletes. I’ve seen what’s available,” White said. “I thought even when I was in college this could be so much better”

Teams look for every advantage possible; from quieting distractions by closing practices to quizzing their players on the gameplan. Coaches believe every inch in practice can lead to a mile in a game. Game planning continues to evolve as new technology infiltrates sports. Mississippi State’s newest addition is a simple one, but is expected to return big dividends.

“It’s that last percent that they need,” White said “This is such a competitive sport, we’re looking for every avenue of another way to help them perform better.”

Contact Michael Bonner at (601) 961-7289 or mbonner@gannett.com. Follow @MikeBBonner on Twitter.


Lots of Cool Stuff In Our New Web-store

We have some great gift ideas in the Pickle Souvenirs section of our web-store

Pickle Band Aids


Our Web-store Has Re-opened and is shipping again.

Every summer, due to the weather, we need to close down our internet store for a couple of weeks. This year we took that down time to rebuild our store. Please visit our new Web-store at https://picklelicious.com/store/product-category/pickles/

Pickle Licious Pickles Online






What you should know about Pickle Licious

We specialize in pickles, of course, sold in all different sizes.

We are also famous for our homemade olive tapenade, green olives, kalamata olives, sun-dried tomato paste, marinated artichokes, and stuffed grape leaves.

We offer 7 varieties of hummus — original, horseradish, lemon garlic, kalamata, hot pepper, sweet red pepper, and sun-dried tomato.

We have created our own mixes, named after family or staff. Taylor’s Hot & Spicy Mushrooms, Alex’s Sun-Dried Olive Mix & Carol’s Lemon Zest Olive Mix.

Gift-wrapped mason jars of pickled goodies are a big hit for any occasion, be it a holiday, sporting event or just hanging with friends.

Certified Kosher (RCBC), our platters are popular as a hostess gift or for Shabbos.

There’s a real brick bar filled with all kinds of pickled goodies. Come in, check it out and do what every first-timer does — touch it and exclaim, “Wow, that’s real!”

We also carry a wide variety of Penny candy, chips, dips, grilling sauces, marinades & mustards. What better way to kick off you grilling season!

Browse the free sample table, breath in the pickle aroma and treat yourself to a pickle-on-a-stick for just $1. You’ll probably have it devoured before you leave.

Chocolate dipped pickles for just $3 are available on Fridays and Sundays. Don’t laugh, just give it a try and you`ll like it!

On Sunday we have our family day and each child gets a free pickle-on-a-stick with your purchase.

Find us at the farmers markets. You’ll never know what we’ll be pickling next!