Pickles for your Holiday weekend Barbecue May 22 2015

Wow, I cannot believe it is already Memorial Day weekend and the unofficial start to summer.  It is time to start thinking about backyard barbecues, pool parties and picnics in the park.  With that in mind, we are pleased to announce the addition of Rick’s Picks to the marketplace at Julie’s Beet. 

Rick Field, founder and CEO of Rick’s Picks, started pickling at a young age making traditional pickles with his family in Vermont.  Fast forward to the present and Rick is making a variety of pickles both traditional and unique new flavors.  Rick brings innovation to a category that hasn’t seen change for a long time.  All of the pickles are made of in season ingredients from local farmers. 

Phat Beets – Aromatic Pickled Beets:  We couldn’t pass up adding a beet product to our marketplace and these beets are delicious.  They are sweet and tart with ginger and rosemary.  Impress your friends this weekend by placing these slices on top of crusty bread and soft goat cheese.

Mean Beans – Spicy Green Bean Pickles: Some like it hot and these beans are perfect for that. Cayenne and fresh dill make sure these beans have a lot of flavor. Try adding one to your Bloody Mary or wrap with salami for a quick, delicious addition to your picnic.

Hotties- Spicy Sriracha Habanero Pickles:  These pickle chips are packed with a punch.  They make a great addition to your burger. Don’t forget to have a beer close by, the heat may take you by surprise.

K.O. Pickles – Kosher Organic Dill Pickles: A new addition to the Rick’s Picks family and ours as well.  These traditional dill pickles are certified Kosher and Organic.  On top of that they are really delicious. We recommend you put a jar out on the buffet table this weekend. You will not be disappointed.

Smokra – Pickled Paprika Okra: I have never been a fan of okra, but these pickles are helping to change that.  The perfect balance of tang, zest & spice make this okra out of this world.  Another great addition to your Bloody Mary or after you’ve eaten all of the okra, use the brine to marinate your brisket.

Have a great holiday weekend!

Happy Friday,

Julie