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Whole fresh garlic cloves pickled with hot pepper and dill for flavor and heat. Crispy with a kick. My nephew says they taste especially good with a dark beer. Domestically grown garlic. 9 oz jar.

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The Willamette Valley in Oregon grows the best green beans in the world. Blue Lake, Kentucky Wonder, Savannah, Sahara and Filet varieties thrive here and produce long slim beans. Only the prettiest beans make it into Pretty Pickle jars so they look good on your table or as a garnish or side to a salad, in your favorite Bloody Mary drink or on the vegetable tray at your next holiday party. Great idea for a hostess gift or for that friend or relative who has everything else. Beans are hand packed into tall slim jars, covered with a simple brine with dill and garlic, and processed in a hot water bath to seal. The jars cool off quickly so that they retain their crispness and fresh taste. No additives or preservatives are needed. Pretty Pickle are not held in a brine or imported. I know the farmers and where they grow and whose hands harvested and helped them to become pretty pickles.

Spicy Dilly green beans are made with an old fashioned recipe just as you would in your own kitchen for friends and family. I know the farmers who grow them and the hands who harvest the beans. They do that better than I can. But I know pickling and what kind of hands it takes to make them pretty. Fresh whole green beans are hand packed in tall jars with just the right amount of dill seed, hot pepper and garlic, covered with a simple brine and processed in a hot water bath. The jars cool off, preserving their crispness and fresh taste. I am fully certified as an FDA certified acidified food processor for 5 years. These beans are not held in a brine or imported. No additives or preservatives are needed because the beans are so fresh.

Fresh whole garlic cloves are hand sorted, packed and pickled in a simple brine and a hot water bath to seal. It takes 6-8 weeks before the cloves attain their full flavor while retaining their crispness.
I purchase hundreds of pounds of whole garlic cloves in September each year from Christopher Ranch in Gilroy, California soon after the new crop is pulled from the fields beginning in July. These pretty garlic cloves are never blanched, parboiled or held in a brine before processing. Nor do they have additives, color preservatives or anything but pickling salt, white vinegar and dill added. Nothing more is needed to make good garlic taste better. Try these cloves as a snack, in your favorite drink or use them in cooking, anywhere you would use fresh. Try them minced in a dressing or sour cream for potatoes or a dip, slice for pasta sauces or over a salad. My nephew told me to tell you my garlic goes good with beer.

Eastern Oregon around the Snake River grows sweet asparagus. The Froerer family farm grows and packs fancy asparagus for the fresh markets to ship to eastern markets. Some of it gets into the Pretty Pickle jars after it gets hauled back to my kitchens in Salem.
Long 6″ spears are hand packed into tall jars with garlic and dill and covered with a simple brine of vinegar, water, salt and a tad bit of sugar to bring out a bit of the natural sweetness of the asparagus. Then jars are processed in a hot water bath similar to what you would do in your own kitchen. Since the asparagus are cooled quickly, they retain their crispness while turning the olive green of pickle. Useful as a stir stick in your favorite Bloody Mary, as a garnish or on that relish tray at the next holiday party or for a low fat snack or as a hostess gift for any occasion.

Sweet/sour pickle chips. My old fashioned recipe uses small fresh cucumbers and onions from a local farmer pickled with mustard and celery seeds and cane sugar.  12 oz jars

Organic Meyer Lemon Tapenade was developed by Pretty Pickle Company as a special request from a local chef in Salem. Organic Meyer lemons come from Lemon Ladies Orchards in California. The brined, preserved lemon rinds are pureed with a drizzle of pure olive oil. It is light and less salty than most preserved lemons. Tapenade is easy to spread on fish and chicken for baking or to saute as it forms good pan juices and imparts that great lemony flavor. A teaspoon added to tartar sauce or cocktail sauce zips the flavor without the mess of zesting or squeezing a lemon. Add a tablespoon to your recipe for a savory pot pie crust or herbed breads. Add some to your pasta primavera to add to that fresh taste. If you love lemon flavors, you will see the possibilities. Nice to have on hand for the next idea.