Black Greek Olives For Sale.

Did you know we sell Black Greek Olives. We can ship them right to your door.

Fleshy, round and juicy, this brown-black olive has a pleasant nutty flavor with a hint of sweetness. Excellent with cheese and crusty bread, Black Greek olives are also good all-purpose olives for use in cooking.

Available in Pints, Quarts, Half Gallons and Gallons.
Order them on line or visit us at a farmers market.

Black Greek Olives

Black Greek Olives from Pickle Licious


We Got Your Hot Relish!

All of us are looking forward to warm weather, cookouts and picnics. Did you know that Pickle Licious sells Hot, Sweet and Sweet Heat relishes online, in their store (384 CEDAR LANE TEANECK, NJ 07666 201-833-0100) and at local farmers markets.

© 2012 Cie Stroud


Pickle Juice to Save New Jersey!

Pickle Brine is used to melt ice!

..the slush-caked roads of the Greater Tri-state Area, that is. (Ok, that was a really cheesy, but take the puns with a grain of salt. You’ve been warned.)


We Polar Vortexans have been experiencing some technical difficulties lately. Unlike the proverbial perambulating pretzels, the roads are not getting a-salted, and it’s a kind of a problem. Many of the hardest-hit states in the Midwest and Northeastern U.S. are running low on sodium, and Quartz notes that they may have to turn to an arguably less savory solution, such as “cheese brine and other dairy waste products.”

Indeed, Gizmodo picked up on Modern Farmer’s report on the win-win waste disposal practice last November. The smell, apparently, is an issue (though ’tis the season for nasal congestion anyway), but it’s definitely a creative whey to solve two problems at once.

CheeseCOMP.jpgL: Lotsa Mozza; R: More on Milwaukee’s industrial-strength cheese grater at the Journal-Sentinel.

Of course, cheese runoff is just one of the upcycled waste products that the National Geographic examines in their alt-de-icer round-up, which concludes with some DIY (De-Ice-Yourself, duh) tips. “You can easily try the brine or juice methods. Combine salt with molasses or beet juice from your grocery store, or that green liquid in pickle jars. Mix it all up, pour it into a spray bottle, and spray away. If all goes well, you will achieve maximum meltage with minimal salt.”

Lo and behold, the folks across the Hudson had turned to last of those options, so to speak, some three years ago. As early as 2011, certain municipalities in northern New Jersey were substituting in “a briny mixture of salt and water that resembles pickle juice” for NaCl (a recipe for dis-ice-ter, if you will). At seven cents a gallon, it’s difficult to determine how much money they’ll save on $63/ton salt, not least because it’s not clear how much of each it takes to deice, say, a mile of road. (According to the Times, NYC’s Sanitation Department started the season with 250K tons of road salt and have used 346,112 tons so far; more on the cost savings below).

Bergen County? More like gherkin county.

BeetJuice.jpg”Officials promise the beet juice product, which is more brown than red, won’t stain.”

Meanwhile, due dill-igence reveals that AP beet National Geographic to the punch, with a survey of these unorthodox albeit entirely kosher methods, which dates back to a month ago (these kinds of syndicatable stories are their bread and butter, after all). And by punch, I mean “a commercially prepared beet juice solution, when mixed with salt, serves as a “goo” to which salt sticks, minimizing its tendency to run off into nearby streams.” If that sounds more like a ‘secret-menu-at-Jamba-Juice’ concoction as opposed to repurposed waste material—New York State is reportedly running a pilot program with 100,000 gallons of the stuff—harder options include molasses, potato juice, and “waste from beer-making.”

Salt-AngelFrancoNYT.jpgSalt from Staten Island’s Atlantic Salt Company; Quartz notes that salt starts at $50/ton for pre-orders and can skyrocket to upwards of quadruple that. Photo by Ángel Franco for the New York Times.

Of course, chemical additives such as calcium chloride (70¢/gal.) have been used for de-icing applications for over a decade now, and Leland Smithson of the American Association of State Highway and Transportation Officials “predicted more on the horizon as chemists experiment with whatever is available.” Speaking of which, the next time it snows in the South, perhaps their local strange brew will come in handy: Kool-Aid pickle brine sounds like it might make a perfect cocktail of sugar, salt and acid.

Plus, its blood-red pigment could also serve as a reminder for another weather-related epiphenomenon, a shortage that New York City Mayor Bill de Blasio deemed “a serious situation.” Per the Times: “The winter storms have taken a toll on the region in various ways, some not as evident as others. For example, the blood supply at donor banks is low because the bad weather has led to the cancellation of blood drives.” When there’s brine on the streets, give blood—that’s how the saying goes, right?

That concludes our Sleet Week coverage. And now, without further ado, Bompas & Parr’s cornichon-delier (it’s an acetic acid trip):


Pickle on line – Gift Certificate The Perfect gift


Gift Certificate

Perfect gift for birthday parties, holidays, and special events. Show your appreciation and share your love of Pickle Licious with all your friends, family, coworkers, and loved ones. Gift Certificates are available in $25.00, $50.00 and $100.00 denominations.

This holiday season don’t forget the pickles.
Did you know you can buy Pickle Licious pickles are available on line.


Visit Pickle Licious in person at our store


Our Store Hours

Monday 10am – 6pm
Tuesday/Wednesday 10am-6pm
Thursday 10am-7pm
Friday 10am-(One Hour Before Sundown)
Saturday Closed
Family Day Sundays (10am-5pm)


Visit with your family for sampling and every family member gets a FREE pickle-on a-stick with your purchase!




Homemade Tapenade and more

Homemade Tapenade and more
Available on line and in our store.

Homemade Olive Tapenade

Product in stock
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.75 out of 5)

A fabulous tapenade! Traditional, delicious and so many uses. Serve with fresh bread. A delicious crostini topping or partner with grilled & roasted meats, pastas, veggies or rice! Use to top focaccia and finish with feta cheese


This holiday season don’t forget the pickles.
Did you know Pickle Licious pickles are available on line.


Visit Pickle Licious in person at our store


Our Store Hours

Monday 10am – 6pm
Tuesday/Wednesday 10am-6pm
Thursday 10am-7pm
Friday 10am-(One Hour Before Sundown)
Saturday Closed
Family Day Sundays (10am-5pm)


Visit with your family for sampling and every family member gets a FREE pickle-on a-stick with your purchase!




Happy Thanksgiving




See us on HuffingtonPost.com

We are so happy that huffingtonpost.com has used
pictures of our pickles in there article

Please view the article and share it.

The Best Pickles, In Order (PHOTOS)


17 Uses For Pickle Juice

17 Uses For Pickle Juice: Workout-Booster, Cure-All, & Household Cleaner

I am not sure how anyone figured out how or why you would use Pickle Juice for the following items but I am glad they did.


Here at R29, we try and stay on the cutting edge — always on the lookout for that new wonder product that will change your life. Today, we may have discovered the ultimate power player: pickle juice. Yes, that green stuff leftover at the bottom of the jar. It does, essentially, everything. What started with an anecdote about an old hangover cure turned into a little curious Googling, and soon we discovered a wealth of pickle-juice uses so vast we couldn’t keep it to ourselves. Looking for a natural weed killer? A PMS remedy? A trendy new cocktail? A wunderkind ingredient for healthy cooking? The answer is pickle juice. Seriously.

Here are a whopping 17 uses for this miracle product. Got anymore favorites?

Hangover Cure:
If you can stomach it on a hangover tummy, pickle juice is a known folk remedy that actually works. It replenishes your depleted sodium levels and helps to assist in rehydration. In many countries, people even take a shot of pickle juice before going out to help prevent dehydration in the first place.

Post-Workout Drink:
Forget coconut water. Athletes swear by pickle juice’s scientifically proven benefits to exercise recovery. In one 2010 study, pickle juice halted post-workout muscle cramps in 85 seconds. That, plus its electrolyte-restoring powers has even yielded Pickle Juice Sport — a dill-flavored sports drink. But really, most athletes stick to good old Vlasic!

PMS Remedy:
For those same reasons, pickle juice is widely used as a cure for menstrual cramps. It may also prevent you from eating four bags of potato chips in one day. Not that we ever did that. That was a friend.

Potato Pick-Me-Up:
Add a heavy splash of pickle juice to a pot of simple boiled potatoes for a fantastic side dish. The flavors absorb so perfectly you won’t want to add salt, butter, sour cream, or anything to these taters once you’re done. Making potato salad? Skip the mayo, and toss with veggies and pickle juice for a much healthier (and more flavorful) version.

Pickleback Shot:
Odds are you’ve seen this cocktail on a bar menu sometime in the last couple years (lore has it they were first sold out of a London food truck in 2011). Perhaps you scoffed or called it a fad, but the truth is bartenders claim this to be the perfect complement to whiskey, instantly soothing the taste buds and aftershock of a rough liquor. Order one, and you will order five. For bonus points, follow that up with a Pickletini.

Vinegar Replacement:
Pickle juice works in place of vinegar in salad dressing, soups, or virtually any recipe. It is essentially vinegar on steroids.

Heartburn Cure:
Along with its flavor-boosting benefits, pickle juice seems to have the same health effects as straight-up vinegar. Particularly effective as a heartburn soother, pickle juice may also help to avoid blood-sugar spikes if taken with a meal.

Bloody Mary Booster:
On the not-as-healthy-but-just-as-important side of the spectrum, pickle juice is absolutely dynamite in a Bloody Mary. When its hangover-killing benefits combine with a little hair of the dog, nothing could make your Sunday morning any greater. Except cronuts.

Cleaning Agent:
Food industry insiders have been using pickle juice to clear blackened copper pans for years. It also works well as a grill cleaner, making those charred, crusted-on bits much easier to scrape off.

Dill Pickle Bread:
Make this. Make it now.

Pickle Popsicles:
True, you can buy these on pickleaddicts.com (actual, real thing), but you can also just pour some of this glorious nectar into pop molds, paper cups, or ice-cube trays and make your own savory summer snack.

Or maybe you just want some more pickles? Empty your vegetable drawer and throw some onions, carrots, peppers, whatever, into the jar of leftover pickle juice. Let them sit for a few days and BOOM: new pickles!

Meat Tenderizer & Marinade:
Pickle juice has amazing meat-tenderizing abilities and, as a marinade, will add a ton of flavor to your meats, without the extra cals in heavy sauces or marinades. It works exceptionally well on chicken — some claim a skinless breast soaked overnight in pickle juice will taste like fried chicken when cooked, and we say that is voodoo but we’re okay with it. Try it on cuts of pork and beef, too.

Fish Poacher:
There is very little in this world that sounds more healthy-boring than poached fish. But, add your pickle juice to the poaching water and you will never look back.

Weed Killer:
The high vinegar and salt content of pickle juice has made it a longtime favorite with gardeners. Dumping it on dandelions, thistle, and virtually all common weeds that crop up around your home. Bonus, it’s pet-friendly and you probably already have it in your fridge!

Recipe Add-On:
We lost track of all the things you can add pickle juice to, but some favorites include: BBQ sauce, hummus, chicken salad, mac ‘n’ cheese, gazpacho, deviled eggs, vinaigrette, borscht, beet salad, salsa, bean dip, sauerbraten, and meatloaf.

Hiccup Stopper:
We’ve found little scientific evidence backing up this claim (and, frankly, we’re glad the scientists are working on other things), but many, many people claim that the number-one cure for hiccups is a small glass of pickle juice. Given how well this stuff works on everything else in the world, we believe it.



Pickle Licious in Teaneck, The Real Deal


Robyn Samra owner of Pickle Licious in Teaneck

Robyn Samra owner of Pickle Licious in Teaneck

Robyn Samra loves pickles.  What started in 1995 as a small pickling business has grown into a large mail order, farmers market and brick and mortar store known as Pickle Licious.  Samra knows customers by name along with their pickle preferences and can size up a new pickle customer pretty quickly, nimbly directing him to the appropriate samples to suit taste buds with a hankering for spicy and hot.  For Samra, it’s all about loving what she does, keeping her product’s quality consistent and making sure customers are happy.  She seems to be getting high marks on all fronts.

While you can find Picklelicious pickled products at multiple NY and NJ farmers markets and the products can be shipped anywhere, in my view nothing beats visiting the Teaneck shop to personally sample items.  The shop has the widest array of products available for sampling, more so than what you would find at a farmers market.  That’s how I discovered Sweet Horseradish Chips ($5 pint) which is a flavor I dream about:  a subtle hint of sweetness which balances an assertive horseradish punch, delivered in a crunchy half-inch thick chip.  I love pickles and am equally happy with new, half or full sour pickles.

I found Picklelicious years ago when I lived on the Upper West Side of Manhattan and Robyn and her first husband and partner had a storefront on Amsterdam Avenue.  The shop closed years ago, but like its current Teaneck sister, had an old world feel, with shelves groaning with mustards, chocolates, candy and pretzels.  The Teaneck store has all this plus an expanded array of house made goodies, ranging from multiple creamy flavored hummus varieties to delicious tapenades (think olive paste with a hint of garlic, perfect for tossing with pasta or spreading on a baguette before layering on cheese, meats and veggies.)   Pickled condiments like mushrooms, chopped celery, giardiniera and several varieties of peppers, tomatoes and of course, sauerkraut are on their own worth a visit to the shop, pickles aside.  (But of course, you wouldn’t want to miss out on the pickles.)

In business for 18 years, Samra is self-taught in the school of pickling, starting the business after years of waitressing and wanting to provide a top-rate product that she could produce year-round.  She now goes through tens of thousands of pickles each month, manning the operation with her team of equally customer satisfaction obsessed staffers and the occasional help of her second husband Ray and her two grown daughters.  This is a local business I encourage you to patronize, not only because the products are top-rate, but because it is woman-owned and the real deal.  Samra’s brine is  spices and garlic.  Her approach to brining produces pickles that have a deeply authentic flavor and crunch and her non-pickle products are equally delicious.

My suggestion to those looking to give meaningful hostess gifts?  Give pickles.  Skip the bottle of wine or fancy flowers and consider a trip to Pickle Licious for a walk down memory lane.  (Pickles are low calorie and pickle juice is known to be a coach’s favorite for treating athletes’ leg cramps.)

Pickle Licious is at 384 Cedar Lane, Teaneck, NJ.  201-833-0100.  www.picklelicious.com  Visit the website for a listing of farmers markets, shoppes and restaurants where the products are sold.  The store in Teaneck is closed Saturdays, but open Sunday through Friday.
Jersey Bites (http://s.tt/1xh5N)


Read about Pickle Licious in New Jersey Monthly

Think You Love Pickles? Not Like These Folks…

by Suzanne Zimmer Lowery

At Pickle Licious, her all-things-pickle store in Teaneck, (or shop online) 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.

Pickle licious in Teaneck New Jersey

Visit our store at 384 CEDAR LANE
call – 201-833-0100

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!”

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

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.