Posts Tagged ‘teaneck’

04
October
2014

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.

picklelicious.com

Pickle Soup

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

Ingredients
• 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)
Instructions
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.
9. ENJOY!

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.

09
September
2014

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

12
March
2014

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

19
December
2013

Pickle on line – Gift Certificate The Perfect gift

gift-certificate-148x148

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

384 CEDAR LANE
TEANECK, NJ 07666
201-833-0100

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!

 

 


16
December
2013

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

384 CEDAR LANE
TEANECK, NJ 07666
201-833-0100

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!

 

 


10
January
2013

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)

18
October
2012

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
TEANECK, NJ 07666
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.

picklelicious.com

Pickle Soup

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

Ingredients
• 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)
Instructions
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.
9. ENJOY!

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.