the pickles

We have five classic flavors that we currently carry all the time. We often make pickles upon request (and after lots of recipe testing) and we are always on the lookout for fresh produce to preserve.

Classic Dill Pickles

Crunchy, crisp, acidic… everything you want a dill pickle to be. The depth of flavor comes from using the best ingredients we can find and the crispness is a product of the process.

Dilly Beans

The ones that started it all. Very similar to our Classic Dill Pickles, but with a slight sweetness that gives this classic a little something extra. Try these in your bloody mary or (if you shop with The Bitter Ginger) a Canelo.

Sweet & Savory Beets

This was a request from a friend that turned into a staple. Beets are one of those foods that people love to hate. However, if you love them, you should be eating these ones! Throw these on a salad with goat cheese and orange segments and you will be in heaven!

Spicy Carrots

I watched a friend’s daughter eat some spicy carrots when she was about 2 and thought, “wow! I am surprised she likes something so spicy!" then I tried them and they were almost tasteless. I decided to try my hand at making some spicy carrots. These are a personal favorite of mine as well as a favorite of my 2 year old niece. Yes, she loves the spicy carrots from Aunty Kara.

Turmeric Cauliflower

These pickles might be the most complex flavors of any pickles I make. I call it Turmeric Cauliflower because the yellow color is what you notice immediately, but the flavors are reminiscent of curry dishes I have enjoyed in my professional life.