Lightly waxed, larger than normal store bought brands. Extremely fresh. Leave a jar out at a party and you’ll be left with nothing but stems.

16 oz

$4.50 + shipping

 8 oz.

$3.50 + shipping

• Pickles
• Giardinera
• Muffalatta
• Other Tasty Stuff

Our original recipe made with fresh baby dills. Compare with
half sour / half dill. Pretty much everything you’d find inside
a New York City Deli (except the hairy arm pullin’ it outta
the barrel). Two sizes available - Quart or Gallon.

Infused with minced garlic, garlic clove, and other “secret”
spices to complete the taste that garlic lovers crave. Note:
for extra flavor boost, cut the pickles and return to brine.

Spicy Crunch

Hot seasonings give a back palette tingle. This is not overwhelming
heat. This is for those that like a little kick but are afraid
of foods that leave your mouth and lips burning and numb.

Our “secret” blend of extra heat gives the zip that
hot lovers crave. For that extra kick, we recommend you slice
these and return to the brine. (While we try to give you the
kick you crave, eating a hot pickle will NEVER be the equivalent
of biting into a dried habenero.)

Chicago Style. Mild is Mild.  Unlike mass produced store brands my Giardinera is created naturally. My vegetables are prepared RAW and cured individually in small crocks. The crocks are then married together in small batches and jarred fresh. This process insures that each jar is packed with layers of flavor, along with a consistent rich flavor. 

8 oz $4.50 + Shipping

16 oz $6.50 + Shipping

Chicago Style. Our Hot is a flavorful Hot that leaves your mouth with flavor, instead of just a burning sensation, which leaves your palate desiring the next bite. Unlike mass produced store brands my Giardinera is created naturally. My vegetables are prepared RAW and cured individually in small crocks. The crocks are then married together in small batches and jarred fresh. This process insures that each jar is packed with layers of flavor, along with a consistent rich flavor. 

(CHUNKY IS PICTURED BELOW)

8 oz $4.50 + Shipping

16 oz $6.50 + Shipping

New Orleans Style. Don’t be embarassed if you don’t know, but muffalatta is basically olive giardinera. If you’ve been to New Orleans, then you have had or heard of their legendary Muffala sandwich. Tourists and locals flock to French Quarter, Uptown and the Garden district deli’s and cafe’s to satisfy their cravings for this tasty sandwich. The Muffalata is a combination of deli meats along with the secret Olive Blend (Olive Muffalata) that is slathered on both sides of the bread, which completes this incredibly flavorful sandwich. 

Now you can obtain this secret ingredient for much less than the airfare into NOLA. My Olive Muffalata was created in New Orleans and was perfected in New Orleans using Mammie’s Original recipe.

My Mild Olive Muffalata and Spicy Olive Muffalata are comprised of RAW ingredients that are naturally cured in small crocks and blended together into small batches before being jarred fresh.  The blend is about 85-90% green and black olives that are sliced, diced and minced, along with minced red & green pepper, cauliflower, carrot and celery. My Spicy blend contains a mix of finely minced Serano pepper and Jalapeno pepper which leaves a spicy finish on your back palate.

You will love my Olive Muffalata as it is great on or in hamburgers, sandwiches, pizza, roast, fish etc. Don’t forget to try mixing it in with Cream Cheese to create the most harmonious dip imaginable - I’m serious… This dip will be the hit of any party it is introduced with crackers, chips or bread - Try it you’ll see!!  You will see that it’s only limited by your imagination, so buy extra.

8 oz. & 16 oz

8 oz $6.50 + Shipping

16 oz $8.50 + Shipping

* Two cans Tuna Fish in water
* 1 or 2 Stalks of Celery finely chopped
* Small sweet Onion finely chopped
* 2-3 TBLSP Mayonaise or Miracle Whip
* 1 or 2 TSP Apple Cider Vinegar*
* 1-2 of That Pickle Guy’s Original, Garlic, Spicy or Hot Crunch finely chopped (depends on size)

1. Drain tuna in can and add to mixing bowl
2. Add onion, celery, pickle and mix in one tablespoon of Mayo or Mircle Whip.
3. Check consistency - if you like it more creamy simple add more till you reach your desired consistency.
4. Add 1/2 TSP Apple Cider Vinegar - mix and taste.
5. Repeat this step till you get the flavor you like.

*I like Apple Cider Vinegar because it gives a nice flavor as well as cutting down the can fish taste*

Serve on fresh or toasted bread or as a dip with crackers or potato chips.

That Pickle Guy Muffalata (Original or Spicy)
Soft Cream Cheese

Add cream cheese to a bowl
Use a fork to add Olive Muffalata - fork out mix and
hold to allow oil to drain back into the jar. This
process will help alleviate too much oil being added to
cream cheese. Add to bowl (some oil is okay for flavor)
Mix in well until consistent. Taste for perfection - add
more Muffalata or cream cheese if necessary to complete.
Serve spread on top of toasted French bread or bagels.

MUFFALATA SANDWICH SPREAD

That Pickle Guy Muffalata (Original or Spicy)
Mayonaise

Add 2oz Olive Muffalata to bowl - drain oil (a little oil is okay)
Add 2-4oz Mayonaise
Mix together and Spread on any or all sandwiches

MARDI GRAS DIP

**This dip promises to make you the HIT!**

That Pickle Guy Muffalata (Original or Spicy)
Soft Cream Cheese

Add cream cheese to a bowl
Use a fork to add Olive Muffalata - fork out mix and
hold to allow oil to drain back into the jar. This
process will help alleviate too much oil being added to
cream cheese. Add to bowl (some oil is okay for flavor)
Mix in well until consistent. Taste for perfection - add
more Muffalata or cream cheese if necessary to complete.
Serve as a dip or spread with any of the following - Tortilla
chips,Frito Scoops,crackers,vegetables,bread,bagels,pitas etc.

FRENCH QUARTER MUFFALATA SANDWICH

That Pickle Guy Olive (Original or Spicy) Muffalata
Fresh Bread - French, Sour Dough, Kaiser - Any choice will do.
Sliced Honey Ham or Polish Ham
Sliced Genoa Salami or Bologna
Sliced Cappicola(Itailian Ham) *Optional
Sliced Cheese either or all Provolone, Mozzarella, Monterary Jack.

Place deli meats on bottom side of bread and finsh with cheese
selection on top. Slather That Pickle Guy’s Olive Muffalata on
top. Place bread on top to complete the sandwich.
*Toasting the bread prior to stacking meat is an option*

Make a Foot long and slice in sections for party use!!
New Orleans style take a large round loaf of your bread selection
complete and cut in quarters, close your eyes and eat - You’ll
swear your in The French Quarter!!!

MOM’S ROLL UPS

That Pickle Guy Olive Muffalata (Original or Spicy)
Deli meat of your choice
Sliced Cheese of your choice
Any condiment or vegetable of your choice *Optional
Tortilla’s

Place Tortilla flat on a plate. Add Meat, Cheese & any other stuff.
Spread on Olive Muffalata (Thin or Slathered - Your choice)
Roll up (Slice in sections if desired)
Devour…. YUM

DON’S TASTY ROLL UPS

That Pickle Guy Olive Muffalata (Original or Spicy)
2 TBLS Mayo
Thinly sliced meat of your choice or try Roast Beef or Smoked Turkey
Sliced Cheese of your choice
Roasted red peppers (sliced) - if you want raw peppers slice very thin
Red Onion (sliced) - Optional
Cucumbers (sliced) - either use seedless or deseed regular cucumbers
Lettuce
Tortilla’s

Drain 3 TBLs Olive Muffalata and mix with 2 TBLS mayo
Place lettuce then meat on tortilla and spread muff/mayo mixture
add cheese and follow with red peppers-red onion-cucumber
Roll up and Devour..

BAKED PONCHATRAIN CHICKEN

That Pickle Guy Olive Muffalata (Original or Spicy)
Breast of Chicken with Skin
Metal or wooden skewer

Wash chicken thoroughly
Gently lift the skin and pull to one side to make a pouch
- do not detach skin.
Take Muffalata and pack where skin was pulled from chicken
Gently pull skin back over Muffalata and use skewer to pin
skin back in place.
Preheat oven to 375 degrees
Place chicken in baking pan or on a baking sheet
Bake chicken for 50-60 minutes - until golden brown
*Optional - Melt butter and brush chicken before putting in the oven*

MUFFALATA PASTA

That Pickle Guy Olive Muffalata (Original or Spicy)
Pasta of your choice - I suggest Linguini or Bow tie

Simply cook pasta and put in a bowl
Spoon Muffalata mix (oil included) over pasta and serve.
I also like adding fresh diced tomatoes and grated parmesan on top.

MEDITERRANEAN SHRIMP SCAMPI

3 oz That Pickle Guy Olive Muffalata (Original or Spicy)
4 Cloves of garlic - minced or chopped fine
4 tbsps Butter
1 LB peeled Shrimp
1 tblspn fresh Parsley - chopped
2 oz White Wine
*Optional Diced veggies - tomatoes, squash etc,

Melt butter in a saute’ pan
Add garlic and cook for 30 seconds
Add shrimp and Olive muffalata (Optional veggies)and cook until shrimp is
no longer tranparent
Add wine and parsley and cook 1 minute

Pour over linguine noodles and top with fresh grated Parmesan cheese.

GREG’S VEGETABLE SCAMPI

3 oz That Pickle Guy Olive Muffalata (Original or Spicy)
4 Cloves of garlic - minced or chopped fine
4 tbsps Butter
1 LB combination of chopped Vegetables - Green, Yellow &
Red Peppers, Zucchini, Onion, Broccoli.
1 Tomato - diced
1 tblspn fresh Parsley - chopped
2 oz White Wine
*Optional Diced veggies - tomatoes, squash etc,

Melt butter in a saute’ pan
Add garlic and cook for 30 seconds
Add Vegetables and Olive muffalata (Optional veggies)and cook
for 2-3 minutes.
Add Tomato cook for 30 seconds
Add wine and parsley and cook 1 minute

Pour over linguine noodles and top with fresh grated Parmesan cheese.

CALIFORNIA BRUCHETTE

8 oz That Pickle Guy Olive Muffalata (Original or Spicy)
1 loaf of French Bread
3 Roma tomatoes
4 oz greated Parmesan cheese
2 oz Olive oil

Preheat oven to 350 degrees
Cut bread length way
Combine Muffalata, Olive oil and tomatoes together in bowl
Lie bread on baking sheet flat
Spread above combination on bread
Place in oven and bake until cheese melts
Top with parmesan cheese

ATHENA GREEK SALAD

6 oz That Pickle Guy Olive Muffalata (Original or Spicy)
6 TBLS lemon juice
2 TBLS minced fresh garlic
1 cup Olive oil
2 TSPN chopped fresh oregano
1 TSPN salt
1 head Romaine lettuce torn into bite size pieces
1/2 LBS crumbled Feta cheese or Bleu Cheese
1 cucumber w/ skin trimmed off and sliced 3/4″ chunks
3/4 LB of ripe tomatoes cut into 1″ chunks
1 small red onion or sweet onion sliced thin - OPTIONAL
1 red pepper trimmed, seeded and diced into 1/8″ chunks
*Can add green & yellow peppers as well - OPTIONAL*
Croutons - OPTIONAL
Parmesan cheese

Whisk togehter lemon juice, garlic, Olive oil, oregano, salt
and Olive Muffalata - set mixture aside
Toss the remaining ingredients in large bowl
Pour mixture on top
Serve in shallow bowls or on plates with Parmesan cheese
Croutons on top - OPTIONAL

GREEK CHICKEN SALAD

2-4 Skinless boneless chicken breasts
6 oz That Pickle Guy Olive Muffalata (Original or Spicy)
6 TBLS lemon juice
2 TBLS minced fresh garlic
1 cup Olive oil
2 TSPN chopped fresh oregano
1 TSPN salt
1 head Romaine lettuce torn into bite size pieces
1/2 LBS crumbled Feta cheese or Bleu Cheese
1 cucumber w/ skin trimmed off and sliced 3/4″ chunks
3/4 LB of ripe tomatoes cut into 1″ chunks
1 small red onion or sweet onion sliced thin - OPTIONAL
1 red pepper trimmed, seeded and diced into 1/8″ chunks
*Can add green & yellow peppers as well - OPTIONAL*
Croutons - OPTIONAL
Parmesan cheese

Sautee Chicken using thr following method:
Sprinkle chicken with salt and pepper
Coat sautee pan with olive oil and heat on high
Sear chicken on both sides (1-2 minutes per side)
Lower heat and cook for another 7-10 minutes or
until cooked fully through - try not to overcook
Place Chicken on plate and allow to cool before
cutting into strips

Whisk togehter lemon juice, garlic, Olive oil, oregano, salt
and Olive Muffalata - set mixture aside
Toss the remaining ingredients in large bowl
Add Chicken strips
Pour mixture on top
Serve in shallow bowls or on plates with Parmesan cheese
Croutons on top - *OPTIONAL

KNOLLWOOD COURT LEG-O-LAMB

6 oz That Pickle Guy Olive Muffalata (Original or Spicy)
2oz olive oil
1 cup white wine
6 small sprigs of rosemary - destem and chop
4 TBLS of fresh minced or chopped garlic
5-6 LB leg of lamb

Preheat oven to 500 degrees
Mix together all ingredients - except leg of lamb
Rub the above mixture on leg of lamb
Place leg of lamb of lamb in roasting pan
Roast until browned
Lower heat to 350 degrees and bake for 10-15 per
pound (internal temperature should be 130-135 for
medium rare or 140-150 for medium)

HEAD PICKLES HAMBURGERS

6-8 oz That Pickle Guy Olive Muffalata (Original or Spicy)
1 LB Hamburger meat or chopped Sirloin
That Pickle Guy’s crunchy pickles

Add meat to large mixing bowl
Drain Olive Muffalata and add to meat (include some oil)
Mix well and make 1/4LB patties
Grill and serve
Don’t forget to side your burger with That Pickle Guy Pickles

8 oz That Pickle Guy Hot Giardiniera
8 oz That Pickle Guy Mild Giardiniera
3-5 LB Rump or Top Beef Roast
1/2 cup water
1/2 cup beef broth
Crock pot - (If you don’t have one use a pot your stove top)
That Pickle Guy Pickle on the side

Place roast in crock or pan.
Add the above ingredients.
Cook for several hours on low to medium heat.
Meat will either fall apart itself or fork it apart about
an hour before serving.
Take meat and place it in a seperate bowl.
Take remaining au jus or what I call it “Da Dirty” and place
into a bowl.
*Optional - I like to salt & pepper roast and sear in a skillet before
adding to the crock or pan. I then take red wine and butter and deglaze
the skillet and pour over roast in the crock or pan.*

Serve with fresh French rolls to make Italian Beef sandwiches.
Spoon au jus (Dirty) over and make sure you have at least 4-8 oz
of That Pickle Guy Hot & Mild Giardiniera to top your sandwiches
Grated Chedder or Mozzerella cheese is optional - place on the bottom
or bread and add meat etc.

ITALIAN BEEF - PAN STYLE

8 oz That Pickle Guy Hot Giardiniera
8 oz That Pickle Guy Mild Giardiniera
3-5 LB Rump or Top Beef Roast
1/2 cup water
1/2 cup beef broth
Corn Bread mix
Shredded Chedder or Monterary Jack
Crock pot - (If you don’t have one use a pot your stove top)
Baking pan - rectangle
That Pickle Guy Pickle on the side

Place roast in crock or pan.
Add the above ingredients.
Cook for several hours on low to medium heat.
Meat will either fall apart itself or fork it apart about
an hour before serving.
Take meat and place it in a seperate bowl.
Take remaining au jus or what I call it “The Dirty” and place
into a bowl.
*Optional - I like to salt & pepper roast and sear in a skillet before
adding to the crock or pan. I then take red wine and butter and deglaze
the pan and pour over roast.*

Mix Corn bread mix together
Add raw dough to bottom of baking pan
Put meat on top of dough and add fresh Giardiniera on top
Bake at recommended temperature from corn bread mix (about 5 minutes)
Sprinkle Cheese on top
Bake additional 3-5 minutes or until cheese melts evenly
Cut in squares and serve

of That Pickle Guy Hot & Mild Giardiniera mix to top your sandwiches
Grated Chedder or Mozzerella cheese is optional - place on the bottom
or bread and add meat etc.

That Pickle Guy Pickles Fresh Pickle Overview

My Pickles are packed fresh with my handmade brine concoction that was derived from my Great Grandmother’s “Grammy” Recipe. Grammy’s theory was that “Only the fittest cucumber’s make it into her Brine”, I have carried this theory with me and use only high grade select baby dill cucumbers. After receiving notice that they made the cut. The cucumbers are then cleansed through cold filtration and placed in my brine the first step that begins the road that every pickling cucumber dreams of - To Become a part of That Pickle Guy’s Pickles!!!! After a 3-5 day curing process these gems are taste tested by The Head Pickle. Only then is the decision made that
they are ready for the next step - Flavor Infusion.

The process begins by adding select spices indivually to each jar. Next, the pickles are placed in our jars and drenched in the brine concoction, which finalizes the magical flavor and completes the process. The jars are sealed and labeled by hand.

Really goes without saying… but you can slice and dice these beauties to fit on or side any sandwich or burger. YES!

ORIGINAL CRUNCH - No extra flavoring is added, jus’ the brine.

GARLIC CRUNCH - Live garlic along with a mix of hand select spices that round out and complete a robust full flavor.

SPICY CRUNCH - Pepper flakes along with a mix of hand select spices complete a mild spicy flavor, that lands and finishes on your back palate.

HOT CRUNCH - Pepper flakes along with a mix of hand select spices and a dried chili pepper make up this undeniable hot flavor. Both your front and back palate will feel the heat. After opening the jar each pickle will pick up a little more steam from the last.

Click here for Pickle Recipes

Muffalata

That Pickle Guy Olive Muffalata Overview

My Muffalata is made in small quanities to ensure that the delicate olives and vegetable combination is never over cooked. When mass quantites are made within the same location, a major factor is always overlooked - CONSISTENCY!!

I believe in creating flavor that is consistent, a flavor that maintains the integrity of each vegetable I use, which contributes to achieving an overall harmonious flavor! My Muffalata comes from recipes found only in the Big Easy, where generations of chef’s have completed Mammy’s Family recipe. Our selection of Olives is considered
to be Choice - Top Shelf - The Best or they won’t make the cut into That Pickle Guy’s Muffalata. We lightly cooked ‘em, drain ‘em and dust ‘em twice with select spices. They are sliced, diced and minced and held.

Next, our vegetables are added (of which require the same preparation described above). The magical combination is married together and then encased in a high end soybean oil. Each jar is hand packed and hand labeled in Chicago. I just introduced a long awaited SPICY version - the same process is taken with the addition of fresh Serano peppers to create a spicy finish.

Great on Sandwiches, Sausage, Hot Dogs & Hamburgers. Top bow tie Pasta, Salads & Sauces. Use for a Dip or Spread, serve with Crackers, Deli Meats and Cheeses.

**This incredibly tasty mix can be added to anything - don’t limit your imagination when creating your own recipes!!**

Click here for Muffalata Recipes

Giardiniera

That Pickle Guy Giardiniera Overview

My Giardiniera is made in small quanities to ensure that the delicate vegetable combination is never over cooked. When mass quantites are made with in the same location, a major factor is always overlooked - CONSISTENCY!!

I believe in creating flavor that is consistent, a flavor that maintanins the integrity of each vegetable I use, which contributes to achieving an overall harmonious flavor! MyGiardiniera comes from recipes found only in the Windy City, where generations of Families have contributed to and helped complete Nonnie’s Family recipe. Our selection of prime vegetables is considered to be Choice - Top Shelf - The Best or they won’t make the cut into That Pickle Guy’s Giardiniera. We lightly cooked ‘em, drain ‘em and dust ‘em twice with select spices.

They are sliced, diced and held. Next, our vegetables are married together to complete this magical combination that is encased in a high end soybean oil. Each jar is hand packed and hand labeled in Chicago.

*I offer my Giardiniera in several style variations that all require the same process outlined above. The styles are, Hot, Hot Minced, Mild & Mild Minced.

Try all varities on any Sandwich, Burger, Sausage or Dog. Top your Pizza, French Bread, Eggs or deli platter. Top Pastas,Salads & Sauces. Use for a Dip or Spread, serve with Crackers, Deli Meats and Cheeses.

**This incredibly tasty mix can be added to anything - don’t limit your imagination when creating your own recipes!!**

Click here for Giardiniera Recipes

Below you will find a list of excellent retail stores that carry my products. If you ever need help locating a store or my products please email or call me for assistance. Thanks! (Please pan down to see all the places you can locate my products - Both store locations and my Holiday Kiosk location @ Westfield Fox Valley Mall!)

KIOSK LOCATION - Nov 16 - Dec 31

Fox Valley (Westfield ) Mall  - This year I will be located in front of Panera Bread on the main level in the Macy”s wing. Come see me to get all of my Fresh products, along with my 4 pack gift sets.

STORE LOCATIONS:

WHOLE FOODS MARKETS - (IL): 

Chicago (Gold Coast) - 30 W. Huron.  Chicago, IL 60610

Chicago (Lakeview) - 3300 N. Ashland. Chicago, IL 60657

Chicago (Lincoln Park) - 1000 W. North Ave. Chicago, IL 60622

Chicago (Wrigleyville) - 3640 N. Halsted. Chicago, IL 60613

Chicago (Sauganash) - 6020 N. Cicero Ave. Chicago, IL 60646

Chicago (South Loop) - 1101 S. Canal St. Chicago, IL 60607

Deerfield - 760 Waukegan Rd. Deerfield, IL 60015

Evanston - 1640 Chicago Ave. Evanston, IL  60201

Northbrook - 840 Willow Rd. Northbrook, IL 60062

Palatine - 1331 N. Rand Rd. Palatine, IL 60074

River Forest - 7245 lake St. River Forest, IL 60305

Wheaton - 151 Rice Lake Square. Wheaton, IL 60187

Willowbrook - 201 W. 63rd St. Willowbrook, IL 60527 

Family Foods - County Farm & Army Trail Rd. Carol Stream, IL

Warranville - RT 59 & Batavia Rd. Wa rranville, ILCASEY’S FOODS
Naperville - Washington & Gartner Rd. Naperville, IL 60540
*FRESH PICKLES*                                                                                                                                         Western Springs - Burlington Ave. Western Springs, IL   60000                                                                                       *Also carries my FRESH PICKLES*

Mike’s Market - 32 S Villa Ave. Villa Park, IL 60000                                                                                           *Also carries FRESH PICKLES

KELLER’S FARMSTAND
Naperville - 516 Knoch Knolls. Naperville, IL 60565
Plainfield - 721 S Route 30. Plainfield, IL
*Also carries my FRESH PICKLES*

Wagner’s Farmstand - RT. 59 Naperville, IL 60565                                                                                                              *Also carries my FRESH PICKLES*

BLUE GOOSE SUPERMARKET
St Charles - 164 S 1st St

SUNSET FOODS - Northbrook, IL

Periwinkles - 58 E Main St. Oswego, IL

SAM’S WINE & SPIRITS LOCATIONS
Downer’s Grove - 2010 Buttefield Rd. Downer’s Grove, IL
*Also carries my FRESH PICKLES*
Chicago - 1720 N. Marcey Street - (Lincoln Park) Chicago, IL
*Also carries my FRESH PICKLES

BINNY’S BEVERAGE LOCATIONS
Glen Ellyn - 670 Roosevelt Rd (Roosevelt Rd & Park Ave)
*Also carries my FRESH PICKLES*