Pickles

A pickle is more than just “a pickle”. For us, pickles have a real place at the table. Throughout history, pickles have had a major role in food culture. We’re inspired by the pickle – and use it to help us elevate comfort food to new levels. It continually serves as the muse to our tale of “beer, biscuits and pickles”.

We use pickles from start to finish, to wake up the taste buds as an appetizer then to cleanse the palette at the end of the meal. We even garnish a martini with a pickle instead of an olive, which raises some eyebrows.

We appeal to a new generation of pickle lovers by making pickles that take inspiration from beyond New York– and abroad. This thinking helps us create pickles with exotic aromas, complex flavors and personality. 

It goes without saying that at Jacob’s Pickles, the pickle brings magic to everything we do.

  • CANDY RED BEETS

    Candy red beets made with cinnamon and nutmeg, a touch sweet with beautiful clove aromas and a silky texture

  • DILLY GREEN BEENS

    Long, crunchy beens with a hit of hottness- we add crushed red pepper flakes, garlic and of course, fresh dill

  • KOSHER DILLS

    Our most classic pickle, the Big Dill-made with garlic and a good dose of horseradish for a twist on a New York classic.

  • SOUR GREEN TOMATOES

    We love these Southern beauties- we use a sweet, sour, and mildly spicy brine that’s perfect for our green tomatoes.

  • SWEET & SPICY CARROTS

    Spicy and tangy, with a touch of cinnamon to balance the natural sweetness of the carrot.

  • HOT SOURS

    Our signature pickle: sweet, spicy, sour and savory made with arbol chilis for a kick.