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Pickle Lovers Celebrate National Pickle Day On November 14
10.11.2023 - 13:19 / forbes.com
National Pickle Day, celebrated each year on Nov. 14 by pickle lovers throughout the country, recognizes the tart, sometimes sweet and even spicy pickle. On this day pickle lovers pop open pecks of their preferred preserved pickle. It may be a Dill, Gherkin, Cornichon, Brined, Kosher Dill, Polish, Hungarian, Lime, Bread and Butter, Swedish and Danish or even Kool-Aid Pickle. Celebrities like Matthew McConaughey are huge fans of pickles, and SuckerPunch Gourmet can possibly claim having the first pickle on the Mt. Everest Basecamp.
Popular franchises such as Chick-fil-A and Subway recognize the important contribution that pickles make for sandwiches and subs. In fact, Americans consume a phenomenal 5,200,000 pounds of pickles each year. While pickles can be high in sodium, they are a good source of vitamin K. In moderation, they make a great snack. A rising trend is deep-fried pickles. The pickle is wrapped in dough or dipped in breading and deep-fried.
Pickles aren't the only thing to celebrate, because pickle juice/brine has a lot of uses, from Esquites Mac and Cheese with Pickle Brine to BBQ Sauceand even Pickle Soup. Also, pickle juice is known to have incredible health benefits, packed with antioxidants, probiotics and electrolytes making for a unique snack.
Alok Advani, CEO of SuckerPunch Gourmet, has spent his entire career in food. “I love having an impact on how and what we eat, especially spotting food trends,” he says. “When I was approached to lead SuckerPunch, I was reluctant at first. To me, pickles have been around for centuries, and not much has changed. After some digging, I realized that there was so much more to pickles than I thought. And to consumers, pickles are fun, whimsical and can transform a meal. I suddenly became excited and saw a real opportunity to do pickles differently.”
Pickle production is an intricate process. Advani explains, “We start with the best cucumbers sourced from local farms. Slightly smaller cucumbers give us a better crunch. Once pulled from the ground, we must pickle them very quickly. We sort, wash and send them through a shuffling table with a grate that allows the smallest pieces to pass through to be diced and turned into relish. Cucumbers are then shot through a slicer that cuts them into chips or spears. The jars are rinsed, hand-spiced with our 11-spice blend and any peppers or onions that we might add. Then the chips are tumble-filled and the spears are hand-stuffed. They are conveyed through a waterfall briner to submerge the cucumbers, are capped and pasteurized. The jars are heated for five minutes and quickly enter a cooling tunnel to rapidly cool, helping them maintain their crunch. They are then labeled, date-coded, shipped out and
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