What started out as a nostalgic pickling experiment in Rick’s kitchen became a vibrant and innovative rethinking of this classic idea: put great stuff into jars, let the magic happen, take the stuff out and eat it when it’s even better than it was before. The difference here is that Rick isn’t satisfied with just the tried and true flavors of yesterday.

To get an idea of what happens when Rick starts tinkering, try a jar of Smokra (pickled okra with smoked paprika), Windy City Wasabeans (green beans in a soy-wasabi brine), or Phat Beets (pickled beets in a rosemary-scented brine). Even his (allegedly) traditional dills somehow achieve a taste that puts him in a class of his own.

Come in to check out Rick’s award-winning variety of flavors and try a couple tonight. It’ll make you nostalgic for tomorrow!