I often hear I should sell my pickles, particularly after I’ve shared them with someone. I’ve kicked around the idea, done some research, but have hesitated to actually move forward with it. For starters, some of those pickles are work. I don’t want to become such a success that I can’t continue to hand pack each jar, because I’m afraid my pickles will lose what has been called ‘the taste of love’.
The chorus of ‘you should sell your pickles’ has gotten louder than usual these last few weeks. Maybe it’s samples I’ve been sharing with people, maybe it’s rattling off what has recently come out of my canner when asked “what have you been up to”. Either way, I’ve had offers and knowing the rules of what I can legally do, I’ve realized the idea of the pickle subscription is now.
So pickle fans, this is how it’s going to work. I think I’ll start with okra, peaches, green bean, bread & butter, watermelon rind and maybe the curried squash. Definitely the first five. They will only be available by pre-order, with a deposit. Pickles will be delivered when they are ready to eat.
It must be noted – this is my trial run season. There will be kinks to be worked out, but the only way to work them out is to just do it. If everything goes somewhat smoothly, then next year the subscription will be offered earlier in the season to include other pickles. The list is not limited to people here in Charlottesville, although shipping costs will be passed along. Sales are limited this season, to stay in line with current rules and regulations, as well as to keep it manageable on my end. I’m not taking special requests either. To get on the mailing list, drop me a line, leave me a comment, pm me on Facebook, making sure to leave me your email address. I plan on beginning to take orders next week, with the beginning of September as the cut-off date. Prices will be based on the market prices of the produce as well as how much time it takes to make said pickle. All pickles will be made of locally sourced produce, most of it grown sustainably and hand packed into jars.
So, there you have it. After babbling about it way too long, I’m finally doing it. All it took was one chef, whom I very much respect, telling me that I should sell them, because you don’t often ‘taste the love’ in things like that. I’ve heard from friends the ‘taste the love’ thing, but when it comes from someone you don’t know very well who makes his living cooking for others, well, I realized I just needed to do it.