Always been curious as to exactly how Pacific Pickle Works got its start? Peruse this article by Spoonful Magazine to get the entire spoonful. ========================= Sadly, we are informed that the beautiful Spoonful Magazine has closed it's doors and the postings are no longer available. :( You can find them here on Facebook: https://www.facebook.com/SpoonfulMagazine/
If aren't already yet aware, we have an awesome line of Savory Cocktail Mixers to complement all of our pickled vegetables. The trio includes: Bloody Mary Elixir Michelada Shrub Spicy Pickle Brine The exciting news is that two of these have been featured in the Spring issue of CRAFT by Under my Host! Bloody Mary Elixir feature here Michelada Shrub feature here
Fine Cooking Magazine chooses Pacific Pickle Works as one of its "great finds" for Holiday Nibbles. You can find us on page 26, arranged on a stunning cheese and appetizer plate. See the entire article here
Gourmet News featured us in their October issue! Check out the article on Page 14, it's a real page turner! Read the article
Ever wonder what it's like to experience the Fancy Food Show? It's basically the mecca of creative, environmentally conscious, and absurd yet fascinating foods created by equally absurd yet fascinating people. As the writer Malcolm Harris puts it, "It's like visiting 5.8 Costco's, but just the samples. Really good samples." In this quirky article on human nature and business tactics you will find our exposé just after the discussion on artistic Harlem Chocolate Bars! P.S. We'll be at the Winter 2017 Fancy Food Show if you are inspired to attend! Enjoy the article here
Check out the Brussizzle Sprouts highlighted in this article from US News. If you don't believe us when we say they're delicious, take it from the author: "The Brussizzle Sprouts were outrageously good – my mouth is watering as I recall them – perfectly textured, sweet, tangy and with just the right amount of heat..." Read the whole article here
