Born from pickle barrel traditions but perfected for modern kitchens, this blend captures that iconic sour-dill flavour without the mess.
The vinegar delivers instant tang, while Himalayan salt provides cleaner minerality than standard pickling salt. Coriander and mustard replicate the spice sachets found in old-school deli barrels, with dill weed offering that fresh-from-the-jar aroma.
While 19th century immigrants brought pickling to America, this dry format reflects our grab-and-go era – all the flavours of fermented cukes with zero wait time.
Uses Beyond Pickles:
• Popcorn (the ultimate movie snack upgrade)
• Devilled eggs (stir into yolk filling)
• Grilled cheese (sprinkle on buttered bread)
• Potato salad (toss with warm potatoes)
