Posted on 01/05/2021 8:26:45 AM PST by mylife
WINOOSKI, Vt. (WCAX) - Though Winooski is the Onion City, there’s another vegetable taking over the town -- The Tipsy Pickle.
“I work and collaborate with Vermont breweries and distilleries so each pickle contains a part of their product. The alcohol does get cooked out during the processing but it brings a unique flavor to each pickle that you don’t get from a traditional style of pickles that you might find out on the market,” owner Angela Gerace said.
Gerace learned pickling from her family and picked it up as a hobby, selling her first batches at a festival at Otter Creek Brewing.
“Growing up in the food industry, I went to NECI and I worked in the food industry for years and it’s always don’t waste, and part of not wasting is finding ways to preserve food,” she explained.
In 2014, she started her business and recently decided to pursue it more heavily when she’s not working her other job with the Shelburne Police Department.
The boozy brines are sold online and in stores all over Vermont. Gerace hand makes them herself -- in more than 20 flavors. Actually, it’s soon to be 21, as she was experimenting with a new flavor when I went to meet her.
(Excerpt) Read more at wcax.com ...
Excessive hopping makes microbrews undrinkable. Now they are ruining pickles.
Teresa Heinz’s Vodka Pickles Raisins.
I thought she used Gin.
Millennials ruin everything
Cooking pickles? I thought they were simply immersed in water, vinegar, salt and spices long enough to absorb the flavors.
There are many methods.
Blame the hipsters for that. They just went on a hop binge to show they could do it. Hops are a preservative (India Pale Ales had additional hops added to help preserve the beer for the long, hot journeys to India) and used to temper the sweetness of the malt. They're not supposed to be the main flavor profile of the beer.
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