It’s FALL, y’all! Here in Athens, Georgia …that means FOOTBALL, TAILGATE PARTIES and BLOODY MARY BARS!
For a limited time, we’re offering this fresh, new Bloody Mary mix from our friends in Atlanta along with two jars of our pickles to garnish your bloody marys! The mix, a jar of our pickled okra and a jar of our pickled carrots boxed up ready to give or enjoy …all for $46 (including shipping & handling!)
We love that (just like our pickles) Sister’s Sauce is made from natural ingredients, contains no preservatives and is gluten free!
If you’re in Atlanta, you can also pick up Sister’s Sauce and our pickled veggies at Lucy’s Market located at 56 East Andrews Drive NW!
To order this deal… please email
PhickleChickle@Gmail.com with your name & shipping address. We will email you an invoice to pay online.
Try our two new BBQ sauces and our new SALSA along with a jar of our HOUSE PICKLES shipped to you for a total of $40 + tax! Shindig Sauce is our version of White Alabama Style BBQ sauce that is delicious as a dip for chicken, pork, ribs, French fries, fried shrimp….pretty much everything! Moppin' Sauce is our Vinegar based BBQ marinade. Marinate meats before cooking, use it as a baste while grilling…and it's delicious as a dip with Cuban Sandwiches and drizzled in salads and over Nachos! House Pickles are the best Dill Pickles you'll ever taste! Crisp cucumbers…pickled with fresh dill, whole garlic and jalapeño for spice. Ripe Tomato and Black Bean Salsa -No added sugar is in our delicious salsa. We sweeten it with red wine vinegar and it gets it zing from key lime juice! All our products are GLUTEN FREE!
We recently took a road trip to St. Simons Island, GA to make pickle deliveries and scout hopeful new accounts along the way. It’s always fun when our work takes us to the beach! We restocked Viola’s Market in Redfern Village and then headed to check out the Market at Sea Island Resort. And…yay! We made a new sell! Next…we popped in to meet our twitter friend, Griffin Bufkin who is part owner and mastermind of the now famous Southern Soul BBQ in St. Simons Island.
We had already bellied up to a plate of ‘Collards and Que’ at Skippers in Darien, GA on the way …so we didn’t have belly room to try any BBQ …but we DID have a fun chat with Griffin and he added Phickles to the shelves at Southern Soul …right next to his own sauces and rubs. We are thrilled about this collaboration and looking forward to our next delivery on the island so we can EAT at Southern Soul BBQ! ….just sharing our journey. Thanks for checking in with us! The market at Sea Island Resort just ordered again already…so we’re planning a trip back! If you can’t make it to St. Simons …you can order Griffin’s sauces, rubs and other fun merchandise through their website at http://www.southernsoulbbq.com
Wanna add some Phickles to your pantry? We ship! Check out our shipping deals in the ‘shipping’ tab at the top of our site. All our prices include shipping!
If you’re heading north or south on highway 441 between Athens and Madison …skip the bypass and take the charming, short stroll through downtown Watkinsville, Georgia.
Here’s a quick list of our favorite downtown Watkinsville businesses and a couple BIG faves where you can pick up a jar of our pickled veggies!
Sunshine Village – Gallery/Art/Antiques
11 North Main 706-769-2223
Southern Spa & Patio http://www.southernspaandpatio.com
Featuring highest quality outdoor products & furnishings. Spas, Big Green Egg Grills, Outdoor Furniture…. And they also carry gourmet culinary items including our complete line of pickled veggies!
Elizabeth Ann Florist and Gift Shop http://www.watkinsvillegaflorist.com
This family owned store was founded in 1955 by Elizabeth Ann (Betty) Yarbrough and is now owned and operated by Betty’s son and daughter in law, Bill and Lynne Yarbrough. Along with floral items…they also have a wonderful selection of local art. Our favorite is by local, teenage artist Megan Reeves …her stationery is featured in the following photo with our pickles …because yes! Elizabeth Ann Florist also sells our pickles!
Take the back streets, PHriends …don’t bypass the PHUN!
It’s fun to just go with what you’ve got on hand and create something tasty. Here’s an easy pot roast recipe using our Hotties (pickled jalapenos) and our pickled sweet peppers. We don’t always have our sweet peppers on hand…but when we do, they are a fun addition to recipes.
Start by preheating your oven to 325 degrees. Then heat a dutch oven pot to medium high heat. Rub a chuck roast with olive oil and pepper and place in the heated pot. Use tongs to flip roast to sear all sides until golden brown.
Once the roast is brown on all sides, remove it from the pot and place on a platter. Pour 2 cups bourbon (I used Makers Mark) and 2 cups chicken stock into the pot, scraping the bottom of the pot to loosen browned bits of goodness.
Reduce the heat to low. Chop 1/2 cup Hotties (pickled jalapenos) and 1/2 cup pickled sweet peppers, 1 large scallion, 3 garlic cloves, 1 cup of button mushroom and add all vegetables except for mushrooms to the pot. Turn heat up to medium and bring liquid to a boil.
Turn off heat and add roast back to the pot. Top with the chopped mushrooms. Pour in a teacup (about a cup) of the brine from the Hotties. Cover the pot and place in the oven.
Bake for 2 hours. Transfer roast to a platter. Serve with a salad like our Wedge Salad garnished with Okies (pickled okra) and drizzled with a red wine vinegar and olive oil.
We made simple scalloped potatoes baked at 325 degrees for 45 minutes with pats of butter between each layer with a half cup of chicken broth and salt ‘n pepper to taste. You’ll need the potatoes to balance out the spice of the pot roast!
Don’t forget the potlikker from the pot to drizzle over the roast and potatoes on your plate…and any of your favorite condiments. I added a spoon of Savannah Bee Co. honey to my plate…which balanced out the heat of the Pickled Pepper Pot Roast perfectly! I’m no chef, PHriends… so just play with this. You really can’t go wrong!
The possibilities are endless with leftover rotisserie chicken. Here’s an easy recipe that can be made with any of our pickles. Today, we used our Wedgies!
Get rid of the bones of the chicken and use kitchen shears to cut chicken into bite sized chunks. We ended up with 2 cups of chopped chicken. Place chicken in a bowl. Add 1/2 cup of your favorite mayonnaise. We used Duke’s. To that, add 1 cup diced Wedgies (pickled green tomatoes,) 1/2 cup diced onion, the juice of 1/2 a lemon, and 15 twists of your fresh pepper grinder….and DIG IN TO THE PHUN!