Posts Tagged ‘Pickles’


Pickle The Mini Pig Eats Ice Cream

The title pretty much says it all


Pickles can cure the blues!

Feeling shy? Chomp down on a pickle or sidle up to some sauerkraut.

According to a new study, fermented foods like sauerkraut and pickles may help reduce social anxiety.

In a paper that will be published later this summer, researchers at the University of Maryland and the College of William & Mary in Virginia will discuss the apparent connection between the common disorder that is social anxiety and all things sour and jarred.

For the study 700 students were surveyed with those who ate the most fermented foods reported to have less social anxiety.

As reported in The Telegraph, the researchers “believe that probiotics or ‘good’ bacteria in fermented foods increase the production of a neurotransmitter called GABA, which produces similar effects to anti-anxiety medications.”

The article also quotes Prof. Matthew Hilimire, assistant professor of psychology at William & Mary:

“It is likely that the probiotics in the fermented foods are favourably changing the environment in the gut, and changes in the gut in turn influence social anxiety.”

Probiotics, which also include foods like yogurt and kimchi, have become a hot topic in recent years for supposed benefits to gut-health and all around well-being, but this is the first I’m hearing about positive mental effects.

I was too shy to reach out to any scientists about this subject, but perhaps I’ll do a followup after muscling down a bowl of sauerkraut and yogurt with pickle slices.



Kosher Pickles On-line

Kosher Pickle Brand

Pickle Licious is one of the most popular Kosher Pickle Brands on the east coast and they are now selling their pickles on line all across the country. They have been selling their pickles mostly at Farmer’s Markets for over twenty two years in New York and New Jersey.

Buy our Pickles on-line or in person.


Rent Our Barrels

Planning a Party?
Let Pickle Licious help you bring a rustic- farm to table- twist to your next event.

Rent our famous wooden barrels for your next party!

Two wooden barrels with plastic liners and lids
5-gallon tub of full sour pickles
5-gallon tub of half sour pickles
Pickle sticks
Free delivery and pick up within 5 mi. radius of the Teaneck store.
Delivery outside the radius: $25

$150 + tax

Plus deposit of $200 for barrels, refunded when they are picked up.

Call (201)457-0500 to inquire


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


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

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!


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):