Top Pick Of The Week

May 13, 2008

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Rick's Picks Pepi-Pepi

You’ll be pickled—or is that tickled?—pink with Rick’s Picks pickle portfolio. Pickled red peppers are only the beginning.

WHAT IT IS: Artisan-crafted pickled vegetables.
WHY IT’S DIFFERENT: Pickles—meaning pickled cucumbers—and other vegetables are transformed by gourmet brines to a higher plane.
WHY WE LOVE IT: Incredibly flavorful, almost no calories, no fat, and you can re-use the brine in everything from martinis to popsicles.

Rick’s Picks Pickled Vegetables:
Peter Piper Picks Rick’s

Page 2: Pickle Varieties

This is Page 2 of a four-page review. Click on the black links below to visit other pages.



Pickle Varieties

Rick makes four types of pickles from cucumbers. All can be eaten at any time, any place, including right out of the jar. Each is a special experience for any pickle lover; but we’ve included some suggestions to try to help you decide where to begin.

Spears Of Influence
Spears Of Influence will influence you to trade up to
better pickles.
  • Bee ‘n’ Beez replaces the sugary sweetness of traditional bread and butter pickles with a sophisticated subtle sweetness from dried cherries and coconut, and adds a kick of ginger.
    SPECIAL USES: Sandwiches, burgers, plate garnishes, hors d’oeuvres. Add to tuna salad.
  • Kool Gherks are the ultimate traditional whole dill pickles, cucumbers flavored with real dill flowers, which are packed in the jar—a unique experience.
    SPECIAL USES: Upgrade your current dill pickle, and understand the true meaning of “dill” pickle.
  • Spears of Influence is a dill pickle in a delightful cumin and lime brine.
    SPECIAL USES: Rick’s father chops these into his potato salad. Rick suggests the brine for dirty martinis.
  • Slices of Life are traditional sliced dill pickles in an aromatic brine.
    SPECIAL USES: With pâté—create an hors d’oeuvre by combining pâté and pickle on a slice of baguette.



Pickled Vegetables

Just about any vegetable can be pickled. Rick has selected a group to be given the same gourmet touch as his cucumbers:

  • Whup Asp with these sweet and hot asparagus spears, in a brine infused with white wine vinegar, pink peppercorns, hot cherry peppers and orange juice.
    SPECIAL USES: On an antipasto platter, plain or wrapped inside a slice of prosciutto; in a martini.
  • GT 1000s (GT for green tomato) are the best pickled green tomatoes we’ve ever had: sweet and spicy with golden raisins, brown sugar and a happy convocation of spices. The brine includes allspice, cinnamon, curry, ginger and turmeric. The magical result is the flavor of extremely gourmet ketchup.
    SPECIAL USES: A garnish for burgers and sandwiches, including panini. Rick enjoys them with hard cheeses, like aged Gouda and sharp Cheddar.
Windy City Wasabeans are green beans pickled in brine flavored with soy and wasabi.
  • Mean Beans are string beans in a cayenne-dill brine, a very spicy take on dilly beans.
    SPECIAL USES: As a Bloody Mary or martini garnish. Wrapped in prosciutto. Re-use the brine to pickle carrot sticks (more about this below).
  • Pepi Pep Peps, pickled roasted red peppers in a garlicky brine.
    SPECIAL USES: In an antipasto, on salads, with mozzarella, in regular sandwiches, grilled cheese sandwiches, grilled ham and cheese, and hors d’oeuvres.
  • Phat Beets, one of our personal passions, are pickled beets and onions in a brine of rosemary, spicy ginger and lemon juice. A big sprig of rosemary in the jar reminds one where all the flavor comes from. The Phat Beets were prizewinners at the 2003 Rosendale International Pickle Festival.
    SPECIAL USES: As a bright and tasty garnish, as an hors d’oeuvre or in a salad with goat cheese—take a toasted baguette round, spread with soft goat cheese and add a slice of Phat Beet. For Independence Day, add some blueberries for a red, white and blue salad.
  • Smokra will change the mind of anyone who thinks that he or she does not like okra. Pickled okra, a southern specialty, is certain to warm the hearts of people in every corner of the world. The smoked paprika brine is brilliant.
    SPECIAL USES: With barbecued meats, burgers, gourmet sausages, omelets and Indian food.
  • Windy City Wasabeans, one of the most popular items in the line, are string beans incubated in a brine flavored with soy and wasabi. The soy makes them both unusually smokey and piquant like olives. They have twice won Best In Show at the Rosendale International Pickle Festival.
    SPECIAL USES: Hors d’oeuvres, sandwich garnishes, plate garnishes. One bean draped across a piece of broiled fish or a chop is both a visual treat and a palate surprise.

Continue To Page 3: Using Pickle Brine

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