Pickles

Lemon Cucumber Pickles: These award-winning pickles are a fun twist on a traditional classic. Made with organic lemon cucumbers from Island Farms, these dill and garlic pickles have a slight citrus twist and are great on sandwiches and burgers, or are delicious just on their own.

RETURNING SUMMER 2013

Dill Pickle Spears: If you're looking for a classic dill and garlic sandwich side, these spears are just the thing. Simply flavored with mustard and celery seed.

RETURNING SUMMER 2013
pickled garden
Garden Pickle/Pickled Garden: Cauliflower, rainbow carrots, sweet peppers, fennel, sweet Maui onion, garlic, Meyer lemon, and super secret herbs and spices all combine to make the best springtime jardinière around. Chop it up fine and mix with olives for a fantastic muffaletta sandwich or serve next to your favorite Greek dishes, sandwiches, and grilled everything.
RETURNING SPRING 2013
Herbed Beets with Orange and Shallots: Inspired by an amazing salad Chandra once had, these wonderful beets are pickled with shallots, orange zest and juice, and Herbes de Provence with Lavender, the result is unusual but classic at the same time. Our special serving tip on this one: when are the beets are gone use the pickling liquid as the base for a delicious vinaigrette. Fill the jar with olive oil almost to the top, add two tablespoons of orange or lemon juice, season to taste and shake well. Voila! - a quick salad dressing, as yummy as it is beautiful.
RETURNING SPRING 2013
Spicy Fancy Carrots: Made with rainbow carrots, each jar is a jeweled hue: burgundy, rose, orange, white, yellow,, or mixed. These pickles have a bit of a bite from jalapeños and peppers.
sizes

Curry Pumpkin Pickles: Inspired by Indian pickles like lime and mango, this thinly sliced pumpkin in a curried-vinegar pickle with white onion ribbons is wonderful tossed into steamed veggies with olive oil and cilantro. It also gives all kinds of grilled meats and sausages an exotic touch.

sizes

© Preservation Society LLC