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!

Email to order:

Pickled Green Tomato Season!

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. 

We make these in such tiny batches …that we limit purchases to one jar per shipment. $18 is the total …including the shipping costs. 

To order a jar…just email us your shipping address and a phone number to reach you for payment at and be sure to mention you’d like the green cherry tomatoes!  

 If it ain’t PHUN….don’t do it! 


Egg Salad with Phickles Pickled Carrots

6 Boiled Eggs
1/4 cup Dukes Mayonnaise
1 tsp Dijon Mustard
4 Phickles ‘Stix’ diced
Salt & Pepper to taste

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!

Thanksgiving Relish Tray – Pickled Carrots and Asparagus

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:
Please include your shipping address in your email and choice of payment (check or credit card.)


Maque Choux Salad with Phickles Pickled Okra

It’s officially summer ….and that means lots of fresh vegetables are at the markets and in our back yard. Here’s a quick and easy vegetarian recipe that makes a great side or add a protein containing bean to it (or bacon if you’re a carnivore) and call it a meal.

This recipe is easy to make your own. Change up the measurements to suit your taste and according to the vegetables you have available.
For our recipe: 3 cups cooked white corn (fresh is best but frozen is fine,) 10 of our Pickled Okra, 2 scallions (white and green parts of the stem,) 1 tsp minced garlic, 1 tbsp olive oil, 1 tsp sea salt, 1 tsp black pepper, 4 tbsp pickled okra juice. If you like spicy food…add a whole, sliced cayenne pepper like we did!

Slice the pickled okra and place into mixing bowl with the corn.


Slice 2 scallions and add them to the bowl. Then add the sea salt, black pepper, pickled okra juice, minced garlic, Olive oil and sliced cayenne pepper.

This salad is pretty served over a slice of a good tomato….OR


We decided to slice an heirloom tomato and toss it into our salad…either way is perfect!
If you make and enjoy this recipe… Please let us know. Tag us on Facebook at or on twitter at
We love hearing from our PHriends!

*We served this side with BBQ ribs!

Low Carb Crunchy Snack


The old, southern standby of celery and pimento cheese is tasty but we’ve come up with a spicier version made with our pickled jalapeños (Hotties) that is a crowd pleaser …especially with those of us watching our carbohydrate intake.
First: Mix up our Hot Mess Cheese Spread
Grate 8 ounces sharp white cheddar.
Mix the grated cheese, half a cup of our pickled jalapeños, diced & half a cup mayonnaise. We use Duke’s.

Next: Wash & cut celery into bite size pieces. Spread ‘Hot Mess’ onto celery pieces.

Lastly: Place on a pretty platter and ENJOY!

Garden Slaw for Two with Pickled Carrots

Our cabbage out in our kitchen garden is flourishing after the sun and rain we’ve been having in Athens this spring. There are so many options for using fresh cabbage leaves …but today it’s gotta be slaw!

I picked about nine cabbage leaves and gave them a good rinse. Aren’t they pretty?!

Then I sliced them into easy to nibble strips…

Next, I headed back out to the garden for some herbs. I came back in with chives, cilantro, and lime thyme…and gave ’em a rinse.

I gave all the herbs a good chop and placed them in a mixing bowl with the cabbage. Then I diced up some Phickles Stix and threw them into the bowl!

I made a sauce using mayonnaise and a local hot sauce I get here in Athens at The Healthy Gourmet on Baxter Street. The sauce is made here in town with habanero, banana & cherry peppers, mango, papaya, guava, pineapple, sugar, and vinegar. It’s especially yummy with fish…but sure made a nice sauce for this slaw!

The cabbage from my garden has nice, tender leaves …so this isn’t the typical slaw I grew up hating. lol! This slaw has the texture of a good, fresh chimichurri and would be nice layered in a fish taco. I’m serving it with grilled pork chops tonight with roasted sweet potatoes! Here’s the full recipe:
1 1/2 cups chopped cabbage
1/4 cup loosely packed fresh cilantro
1/3 cup chopped fresh chives
1 Tbsp chopped lime thyme (lemon thyme would be nice too)
1/3 cup diced Phickles Stix + 1 Tbsp Phickles Brine from the jar
6 tsp mayonnaise mixed with 2 tsp of your favorite hot sauce. (You can order the hot sauce I used at: )

Mix all ingredients together and let the mixture chill for a day in the fridge. I like to add a squeeze of lemon before serving. Enjoy!