Until our ecommerce is set up (we’re getting our site rebuilt!) Just email us to order: firstname.lastname@example.org
Pickled Okra, Beans, Green Tomatoes, Jalapeños, Carrots & Cucumbers!
It’s pickled green tomato season here in Athens, GA and we are busy picking & pickling green cherry tomatoes from our organic garden! We pickle them whole …which makes them perfect in martinis or atop crudités with cheese.
To order a jar…just email us your shipping address and a phone number to reach you for payment at email@example.com and be sure to mention you’d like the green cherry tomatoes!
Bamboo cheese boards – Made in Georgia …& perfect for serving our pickled veggies along with cheeses and cured meats!
Get the combo:
Two Jars of Phickles Pickles & a Georgia cheese board …just $50!
This price includes all shipping & handling costs…for a really PHUN deal!
Choose between our pickled beans, carrots, okra, cucumbers, jalapeños & green tomatoes.
Limited time offer, PHriends!
Email to order: firstname.lastname@example.org
Peel and chop boiled eggs. Add all the ingredients to the eggs in a bowl…mix and put between two pieces of white bread. Or…do like we did and eat the egg salad with a fork and wish for more for a sandwich!
ONE WEEK ONLY …(ends Friday, November 14!). Stock up with four jars of healthy, tasty Phickles Stix for your Thanksgiving table and we’ll throw in a jar of our pickled asparagus for FREE!
That’s FIVE jars of Phickles (4 pickled carrots & 1 pickled asparagus) for $45!
Includes all shipping fees!
Email to order: email@example.com
Please include your shipping address in your email and choice of payment (check or credit card.)
“These are tangy, crunchy, and hot — pretty much pickle perfection.” ~Maggie White, Editor in Chief Local Palate Magazine
It’s PHUN to start off the month of November feeling thankful! Thank you, Local Palate Magazine for featuring our pickled carrots on your What To Buy page …featuring “a few favorite southern goods to progress your palate.”
Local Palate Magazine’s pages are full of tantalizing recipes and stories about the southern people who make good food, southern places that serve and sell good food and southern cocktail recipes. It’s our favorite foodie magazine! Subscribe to their print or online editions at http://thelocalpalate.com
To order our pickles —> https://phickles.com/shipping
Happy November, PHriends!
For National Hispanic Heritage Month …I thought it would be fun to make a special batch of pickles in honor of Monica …who is Hispanic and has been managing our kitchen since 2010. These are quick pickles…meaning they aren’t shelf stable so I’m not selling them…just made them for a fun experiment and for a gift for Monica to show appreciation for all she does to keep our kitchen running smoothly.
In each jar (I made three,) I put 1 teaspoon ground cumin, a few sprigs of fresh thyme, and 1 star anise. Next I layered thinly sliced cucumber with three sliced jalapeños in each jar.
I set the filled jars aside while I started the brine. In a medium sized pot set to high heat… I brought to boiling a brine of 1 quart white distilled vinegar, 3 cups water and 1/4 cup salt. When the brine came to a rolling boil… I ladled it into the jars and capped them with clean lids. These will keep for a couple of months in the fridge. A day later… And I’m already enjoying them!