NEW!! Spicy Fish Tacos marinated in Michelada Shrub May 12 2017

Fresh off the idea board is this tasty recipe using our Michelada Shrub to create some rad, spicy fish tacos. Check it out below:



For the Fish Tacos

  • 2 fillets of local fish (we used Santa Barbara local Rock Cod) 
  • 1 Onion 
  • 1 Red Pepper
  • 4-6 Tortillas (corn or flour)
  • 2-3 Tablespoons of Pacific Pickle Works Michelada Shrub 
  • Ripe Avocado
  • Fresh Cilantro
  • Olive Oil
  • Salt and Pepper to taste

For La Crema

  • Mayonnaise
  • Sour Cream
  • Lemon Juice
  • Salt and Pepper to taste


For the Fish Tacos 

1. Dice onion and red pepper. Quarter and deseed the lemon. Slice avocado into wedges.


2. Sautée onion and pepper in oil 2-3 minutes or until fragrant. Add salt and pepper to taste.

3. Lightly pat fish fillets dry with a paper towel.

4. Season fish with salt & pepper, add to pan of onion and pepper. Cook until fish flakes apart, about 5-7 minutes.

5. Break up the fish with spatula and add tablespoons of Pacific Pickle Works Michelada Shrub.

6. Cook until the liquid is absorbed, leaving any browned bits (the fond) in the pan. Do not overcook fish.  

7. Heat the tortillas on a skillet until soft and slightly browned.

For La Crema  

  1. Mix equal parts mayonnaise and sour cream. Add lemon juice until mixture becomes pourable.
  2. Add sprinkling of salt and pepper.
  3. Place fish on tortillas and garnish with cilantro, avocado, and crema to taste.
  4. Serve and enjoy!



UPDATED!! A More Gouda Pickled Grilled Cheese Sandwich December 26 2016

Here's a simple 5 minute recipe that will transform a boring grilled cheese sandwich into a delicious and gourmet treat featuring pickled veggies from Pacific Pickle Works!



  • Sourdough sandwich bread
  • White sharp cheddar cheese
  • Gouda cheese
  • Pacific Pickle Works' Brussizzle Sprouts
  • Pacific Pickle Works' Asparagusto
  • Butter 


Take a few pieces each of the Pacific Pickle Works' Brussizzle Sprouts and Asparagusto. Chop up the pickled veggies into small pieces and set aside. Grate equal amounts of the sharp cheddar and gouda and set aside as well. 

Butter one side of each piece of the sourdough sandwich bread. On an evenly heated griddle (or large frying pan) set to medium heat, place the pieces of bread butter side down. Sprinkle the grated cheese on half of the pieces of bread. This will be your bottom half. Let these cook for a little while so that the cheese becomes soft. After a little while sprinkle a moderate amount of chopped up bits of pickled veggie pieces over the softened grated cheese. Leave enough space so that you can still see plenty of cheese. Take the other piece of bread which should be lightly toasted by now and turn it over and place on top of the sandwich (toasted side up). Let the sandwich continue to cook until the bottom is golden brown, then flip the entire sandwich over to heat the other side until also golden brown. 

When the sandwich is perfectly toasted on both sides, set aside and let sit for just a minute so that it doesn't burn your mouth when you eat it. Cut the sandwich in half to expose the gooey and delicious center (those are the best bites!) and serve with a garnish of spears of Asparagusto and wedges of Brussizzle Sprouts and enjoy while still warm. 

More Gouda Pickled Grilled Cheese  Sandwich with Brussizzle Sprouts and Asparagusto

Delicious Cubano Sandwich Recipe with Jalabeaños October 28 2016

Check out this easy, yet culinary conscious Cubano style sandwich that will knock your socks off with its powerful punch of flavor!

**Recipe, image and video provided courtesy of The Fare Trade. Cubano recipe by Chef Eduardo Ruiz




For the Roasted Pork
  • 2.5 Pounds, Pork Shoulder 
  • 1 Onion 
  • 8 Cloves, Garlic
  • 1 Tablespoon, Salt  
For the Cuban Sandwich
  • 2 Cuban Baguettes, or Soft French Baquettes cut in 4 pieces
  • 16 Slices, Smoked Ham, About 1 Pound 
  • 2 Pounds, Roasted Pork (from above), Sliced Thin
  • 12 Slices, Swiss Cheese 
  • 1 Jar, Pacific Pickle Works Jalabeaños
  • 8 Ounces, Grainy Mustard, or Yellow Mustard
  • 2 Ounces Butter 


For the Pork Shoulder  

  1. Prep heat oven to 300℉ 
  2. Prep an oven safe container with sliced onion and garlic at the bottom of the container.
  3. Wash pork shoulder in cold water and pat dry with a paper towel.
  4. Season pork shoulder with salt and place in a oven safe container on top of onion and garlic.
  5. Cover with tightly with foil. Roast in the oven for 3 hours.
  6. When pork is done remove from oven and set cool.  
  7. Once cool, slice thinly to make cuban sandwich.

To Build Cuban Sandwich  

  1. Slice cuban bread, spread butter and mustard on inside bread.
  2. Build sandwich with swiss cheese, smoked ham, sliced pork shoulder and Pacific Pickle Works Jalabeaños.
  3. Close Sandwich, press down on sandwich to flatten.
  4. In a medium heat cast iron pan place sandwich and put a pan or weight on top.
  5. Cook for about 4-5 minutes. Turn sandwich over and repeat last step.
  6. Remove sandwich from pan and finish with butter on top and sprinkling of salt.
  7. Cut on a bias and enjoy!


Thai Me Up And Beet Me! February 24 2016

Here's a fun cocktail using ingredients you would never imagine putting together, and it's incredibly delicious!


  • 1 shot Vodka
  • 1/2 oz Pok Pok "Som" Thai Basil drinking vinegar
  • 2 oz fresh squeezed orange (or tangerine) juice
  • 1 tsp Pacific Pickle Works' "Unbeetables" brine
  • 1 lime wedge
  • Orange twist
  • Thai basil leaf
  • Soda water
  • Ice


Fill a rocks glass with ice. Add a shot of Vodka, Thai basil drinking vinegar, orange juice, Unbeetable brine and a squeeze of lime. Shake vigorously in a shaker. Pour back into rocks glass. Add a soda water float and garnish with orange twist and a Thai basil leaf.

Tangy 3 Bean Bloody Mary Elixir Chili February 03 2016

This will be the easiest and tastiest chili recipe you've ever made!


  • 1 pound ground meat of choice (beef, turkey, pork, etc.)
  • 1 medium onion diced
  • 1 28 oz can diced tomatoes
  • 1 15oz can black beans
  • 1 15oz can kidney beans
  • 1 15oz can pinto beans
  • 1/2 15oz can corn kernels
  • 4 oz (1/2 bottle) of Bloody Mary Elixir
  • 1 6 oz can tomato paste
  • 2 Tbl brown sugar
  • 1 Tbl chili powder
  • 1 Tbl oil (for sautéing the onion)


In a medium pot sauté the diced onion in oil until translucent. Add your ground meat of choice and season to taste with salt and pepper. Add the chili powder and cook until the meat is no longer red and is just beginning to brown. Break up the pieces of ground meat to your preferred size as it cooks. Big chunks give the chili nice texture. Don't overcook the meat because it will continue to cook while you are simmering with the beans.

Add the 1/2 bottle of Bloody Mary Elixir. If you like your chili extra spicy, go for 3/4 or even the whole bottle. Add all of the beans and tomatoes and combine. Add the tomato paste and stir until thoroughly mixed in. Cook on medium-low heat for 30 min until the flavors are combined. If after simmering for a while the chili is too tangy (which will depend on the acidity of your tomatoes) add a little brown sugar. If you like a little corn in your chili, add that at the very end to keep the corn a little crunchy. 

Garnish with a little grated sharp cheddar cheese and diced red onion. Enjoy with a big spoon!

Grinchy Mary (A Green Bloody Mary) December 31 2015

This unique twist on a Bloody Mary uses green heirloom tomatoes to make a green Bloody Mary, or "Grinchy Mary" and features the Bloody Mary Elixir and garnishes of Pacific Pickle Works - presented by Bradley Bennett



  • Pacific Pickle Works' Bloody Mary Elixir
  • Pacific Pickle Works' Jalabeaños (spicy pickled green beans)
  • Pacific Pickle Works' Carriots of Fire (spicy pickled carrots)
  • 2 lbs green heirloom tomatoes
  • 2 persian cucumbers (partially peeled)
  • 1 green bell pepper
  • 1 onion
  • Arugula
  • Cilantro
  • Parsley
  • Salt
  • Sugar
  • Celery Salt
  • Hot Sauce
  • Cutler's Gin


Chop green tomatoes, cucumbers, bell pepper and onion into chunks that will fit into your juicer. Peeling the cucumber a little bit will remove some of the bitterness that comes from the skin. Juice the chunks of vegetables, then follow up juicing the arugula and other fresh herbs to taste. 

Salt the juice to taste. Store bought tomato juice is usually cooked and reduced down a bit which concentrates the natural sugars and makes it taste much sweeter than raw tomatoes. Since this is a raw juice, it will not have that sweetness, so you may want to add a little sugar as well to cut the acidity and to add some sweetness. Alternatively, if you have the time and don't care about the juice being raw, you can cook this juice down a bit and then cool it off. Add some hot sauce if you want the juice to be spicier.

To prepare the Grinchy Mary, rim your glass with some celery salt, then fill the glass with ice. Pour an ounce or two of you favorite spirit. Vodka of course is traditional, but we like Cutler's Gin because of the floral and herbal notes it adds to the cocktail.  Add 1-1/2 Tablespoons (or to taste) Pacific Pickle Works' Bloody Mary Elixir. Add approx 4 ounces of the tomato juice and give it a quick stir to mix everything together. Garnish with Pacific Pickle Works' Jalabeaños and Carriots of Fire or your favorite other pickled items. Enjoy!




Fenn Shui Burger with Japanese Sweet Potato Fries December 10 2015

Watch Bradley Bennett of Pacific Pickle Works show you how to make a Fenn Shui Burger using PPW's pickled fennel root as an alternative to onion in this delicious recipe. 



  • 1 lb ground beef
  • Pacific Pickle Works' Fenn Shui (pickled fennel root)
  • brioche buns
  • arugula
  • gruyere cheese
  • mayonaise
  • olive oil
  • salt & pepper


Start with as high quality ground beef as you can find or are willing to spend the money on. In this video we used Wagyu beef which was delicious. In our ground beef mixture we added a little diced onion, salt & pepper, and a few dashes of Worcestershire sauce. Combine all of this together with your hands.

Form your burger patties into patties slightly larger in diameter than your buns. The burgers will shrink a little on the grill. Keep them nice and thick as well so that they retain their juices in the center and so they don't overcook too quickly. Grill the patties on your grill for about 4 minutes on each side depending on the heat of your grill. Try to turn them only once. Less moving them around will keep the burger patties juicier. 

If you are making the Japanese Sweet Potato Fries, you need to do this now so that they can cool down a bit while cooking your burger. See recipe below.

While the burgers are cooking you can be prepping your other ingredients. First of all, you should have your buns ready to place on the grill for the final minute of cooking just to toast them a bit. Also, if you want your cheese melted on the burger patty, get this ready now. Prep your arugula by cutting off any excessively long stemmy bits then toss them in a bowl with a little olive oil and salt and pepper. This is important so that your arugula holds the seasoning and doesn't taste dry. And also have your Fenn Shui ready. You might need to cut a few of the pieces down if they are too large. 

Once the patties are grilled and buns toasted you are ready to assemble your burger! Take your buttom toasted bun and spread a nice thick layer of may on it. This is an important step (don't just trust me, trust Alton Brown!). Put a little fresh cracked pepper and salt on this mayo then place your patty on top of it while still hot. The juices from the patty will mix with the mayo and salt and pepper to make a nice sauce on the bun. 

Top the burger patty with a small handful of the dressed arugula. Then finally place some pieces of the Pacific Pickle Works Fenn Shui (pickled fennel root) on the top. Place your top bun and get ready to eat it while it is still warm. 


Japanese Sweet Potato Fries with Sriracha Mayo


  • 2 medium size Japanese Sweet Potatoes
  • peanut oil
  • salt
  • mayonaise
  • Sriracha sauce


Peel your sweet potatoes, then cut lengthwise into nice thick shaped strips or wedges. 

Heat peanut oil in a pot. Use a pot with high enough walls so that the splattering doesn't go everywhere. Heat about 2" of the peanut oil until a drop of water flicked on the surface sizzle and dances before vaporizing. Add your sweet potatoes. Add enough to fill the open spaces, but don't layer them. We need oil on all surfaces to cook them evenly and to not stick to each other. Fry until a deep golden or even medium brown. Make sure they are well cooked and a little crispy. 

Using tongs, remove from the pot and place on a plate covered with a paper towel to absorb the excess oil. Sprinkle with some coarse kosher or sea salt while still oily so that the salt sticks to the fries. Let cool. 

For the Sriracha mayo, simple place a few tablespoons of mayo in a small bowl and squirt a healthy squeeze of Sriracha sauce on top. Mix together with a fork. Adjust with more mayo or sauce to your desired level of flavor and spice. 


Unbeetable Deviled Eggs December 03 2015

Turn ordinary deviled eggs into Unbeetable Deviled Eggs with this beautiful and delicious holiday appetizer using Unbeetables pickled beets from Pacific Pickle Works. Presented to you by Lynee Gonsalves.


  • 1 dozen eggs, hard boiled and halved
  • 2 celery stalks diced small
  • 1/3 cup parsley diced small
  • 2 bunches or 1/2 cup of green onions diced small
  • 1/2 cup Pacific Pickle Works Unbeetables diced small
  • 1 Tbls chives chopped
  • 1 1/4 cups mayonnaise 
  • Salt & Pepper to taste


Hard boil your eggs. It's best to use room temperature, one week to ten day old eggs as they become easier to peel once boiled. Place in pot and fill with water so there is one inch of space between the eggs and the water. Bring to a boil. Boil eggs for 7-8 minutes. Take out of water and let cool. Once they have cooled to the touch, peel eggs, slice lengthwise and place all yolks in a medium size bowl. 

Mash egg yolks with a fork until they are finely ground. Add the diced celery, parsley, green onion, and Unbeetables. Salt & pepper to taste. Mix thoroughly so all ingredients are evenly mixed. Add the mayonnaise and fold all of the ingredients together. You may want to a bit more of the brine from the Unbeetables to add a little more color if it's not pink enough. Taste and add more salt, pepper and mayonnaise to reach desired consistency. 

Fill your halved eggs with your Unbeetable egg yolk mixture. Sprinkle chives over the top to garnish.


Smoked Tri-tip Wrapped Asparagusto November 24 2015

Watch the first of many video recipe blogs to come this holiday season. This simple how-to video by Bradley Bennett of Pacific Pickle Works will show you how to make this easy and delicious holiday appetizer featuring PPW's Asparagusto.

Recipe courtesy John Herd


  • 1 jar Asparagusto!
  • 1/2 lb thinly sliced smoked Tri-tip or other roasted beef, bison, etc. (from your local deli counter)
  • (optional) Spreadable goat cheese

Note: This recipe works best with thinly sliced smoked tri-tip. There is a little something extra added from the smokey flavor, but it is still delicious with roast beef if that is what is available.


Lay out a slice of your beef and cut it into equal length pieces that are approximately 4-5 inches long. Take a handful of Asparagusto spears from a jar and depending on the width of your beef slices, you may want to cut the bunch of Asparagusto spears in half so they match the width of your beef slices. If using goat cheese, spread just a thin smudge on the starting end of your beef slice. Tightly roll up the Asparagusto spear in the slice of beef. If not using goat cheese you may need to use a toothpick to hold it together.  Organize on a party platter and serve cold. 

Unbeetable Turkey & Brie Panini September 19 2014

Need to change up your normal sandwich routine? Here's a great grilled sandwich that is full of flavor and anything but ordinary!


  • Unbeetables (pickled beets) thinly sliced
  • Sliced sourdough bread
  • Sliced roasted turkey breast meat
  • Brie cheese
  • Butter or olive oil
  • Salt and pepper 


Heat up your griddle or panini press while you prep these sandwiches. First prep the pickled 'Unbeetable' beets by slicing them thinly (no more than 1/4" thick). They are just a little too thick otherwise right out of the jar for this sandwich. Put a couple layers of sliced roasted turkey meat on one piece of the sourdough bread. Be sure to loosely fold them or do them in curls so that the meat just doesn't lay flat and make your sandwich too dense. Season the meat with just a little salt and pepper. Then put a layer of the thinly sliced beets over the meat. Be generous, but leave a little space between the beets so that you don't end up with one solid layer of beets. You also want some space for cheese to melt in between and on to the turkey meat. Now put a layer of sliced piece of brie among the beets enough so that when the brie melts you have a nice thin layer of cheese everywhere. Place the other piece of bread on top. 

Grease your skillet with a little butter or olive oil. Place your sandwiches on the grill and toast until the bread is golden brown on both sides and the cheese is nicely melted inside. Make sure your griddle isn't so hot that the bread toasts before the cheese has a chance to melt.

Cut each sandwich in half to expose the beautiful beet color inside. And let's face it, for some reason the first bite of a sandwich cut in half always tastes better than eating from the outside. Besides, a sandwich made from a full piece of sourdough is just too big to eat!

Baked Bloody Mary Elixir Chicken September 19 2014

Make this incredibly easy and delicious baked chicken recipe using just our Bloody Mary Elixir and a touch of olive oil! This recipe couldn't be any easier and you won't believe how delicious it is. 


  • 1/4 cup Bloody Mary Elixir
  • 1 Tbl olive oil
  • 2 large chicken breasts (with skin and bones)


Preheat your oven to 380º. You'll need two thawed chicken breasts (preferably with skin and bones for extra flavor). Combine 1/4 cup Bloody Mary Elixir with one tablespoon olive oil and rub the breasts in the mixture thoroughly until generously coated. If you have time, let them soak in it for 30 minutes, but you can bake it right away if you are in a hurry. Put the breasts skin side up in baking dish and put in the oven for 30-40 minutes. You should end up with a nice browned flavorful skin on the top and some juice and flavorful meat underneath!

Unbeetable Crostini Appetizer January 25 2014

This is a beautiful looking and delicious tasting appetizer made with our Unbeetables.


  • Premade small crostinis or just use small pita or bagel chips chips
  • 1 jar Unbeetables
  • Creamy goat cheese
  • Fresh whole leaf basil (can be made with arugula too)
  • Pine nuts (optional)



Spread out your crostini's or bagel chips or pita chips on a platter. Spread a dollop of goat cheese on each one. If you are using pine nuts, sprinkle a few around on each one to stick in the goat cheese. Lay one leaf of basil (or arugula) in the goat cheese and then lay a thin slice of Unbeetable on top (you may want to cut the beet pieces to be thinner or smaller).