Bestseller
The Classic
A dill pickle, fully realized. Garlic, dill, a little black pepper, and the quiet confidence of a thing that doesn't need to prove itself.
$12
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Small-batch · Stoneware-fermented · Atlanta, GA
Kind of a big dill.
Pickles made slowly, in actual crocks, by people who think about brine more than is strictly healthy.
No high-fructose anything
Fermented, not faked
Annoyingly good crunch
Why we're a big dill
Three things we refuse to rush.
Real fermentation
Salt, water, time, and a stoneware crock. No vinegar shortcut, no panic. The bubbles do the talking.
Stubbornly local
Cucumbers from growers we can drive to and have, on occasion, argued with about cucumber size.
A serious crunch
We test every batch by ear. If it doesn't snap with conviction, it doesn't get a label. Simple as that.
The lineup
Six pickles. Each one means it.
Made in small batches, which is a tasteful way of saying we sometimes run out. Sorry in advance.
Crowd-pleaser
Bread & Butter & Existential Calm
Sweet, tangy, and so soothing it has talked at least one of us out of quitting. Mustard seed, turmeric, and a long exhale.
$12
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Not for first dates
Garlic So Assertive It's Basically Rude
We added garlic. Then we added more. Then a quiet voice said stop, and we ignored it. You'll taste this one tomorrow. So will everyone near you.
$13
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Means it
Spicy Enough To Mean It
Habanero, a little smoke, and no apology. Not the hottest pickle on earth. Hot enough to remember where you were when you ate it.
$13
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Très petit
Cornichon, But Make It French
Tiny, tart, and faintly judgmental. Tarragon, white wine vinegar, and the unspoken sense that you're holding the fork wrong.
$14
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Gift box
The Whole Dill
All five pickles in one box, plus a hand-stamped card and our genuine respect. The correct gift for someone who has, frankly, enough candles.
$58
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Our story
The whole brine-soaked saga
It started with one crock and a bad idea.
In 2019, our founder Margo Dunleavy put a single stoneware crock in a one-bedroom apartment and announced to no one that she was going to make the best pickle in the state. The cucumbers were fine. The confidence was excessive.
Six years and a great many crocks later, we still brine the same way: slowly, on purpose, and with the radio off. We brine on Mondays. We do not discuss Mondays.
Brine Time
Dispatches from the crock.
Occasional notes on fermentation, crunch, and the slow art of leaving things alone.