Pickles, every which way.

Pick a pickle, any pickle (whatever you choose, you’ll be getting two jars):

  • Champagne Pickled Okra, an extra-special take on a classic Southern pantry staple.
  • Bread and Butter Pickles, for burgers, tuna salad...all the usual suspects (and then some).
  • Pickled Garlic Scapes, an A+ addition to a Bloody Mary, salad, pizza, or charcuterie board.
  • Pickled Asparagus, just-right for the bar cart or barbecue spread.
  • Pickled Red Onion, ready to jazz up salads, sandwiches, salmon, your choice.
  • Pickled Vidalia Onion, a sweeter onion that’ll fit right in on a charcuterie board, along with fennel sausage and Pecorino-Romano cheese.
  • Pickled Fennel, a traditionally Italian treat we’re slathering over pork roasts and hot biscuits.
  • Pickled Red Beets, bursting with earthy, smoky, and tart flavor—use 'em to add excitement to your favorite slaw.
  • Pickled Golden Beets, a sweeter, more delicate take on red beets, they're the topping your grain bowl never knew it needed.
  • Pickled Carrots, sweet, crisp, and ready to ride alongside cheese, tuna salad, or fried chicken.
  • Pickled Sweet Peppers, bringing a little heat, a little sweetness, and lots of flavor to our burgers and salads.
  • Garden Pickles, made with tender young veggies, plus Stone Hollow’s favorite blend of spices and herbs (we love ‘em with barbecue, or as a snack on their own).
  • Pickled Baby Yellow Squash, tender summer squash we’re pairing with our sandwiches and salads.
  • Pickled Watermelon Rind, a classic Southern favorite for cheese boards, summer salads, and sandwich spreads.
  • Pickled Peaches, made with freshly-picked Chilton County peaches and ready for ice cream, weekend roasts, fish tacos, you name it.
  • Pickled Blueberries, rich in antioxidants and a gold-star garnish for a salad or charcuterie board.