Not too long ago, I introduced the Foods staff to my favorite peppery pickles and pickle relish: Wickles. Confident that my persnickety colleagues would find them as irresistible as I do, I passed around the pickled treats. As I had anticipated, the verdict was unanimous--the finicky Foods folks were crazy for Wickles! Recipe Development Director Mary Allen Perry loved them so much that she used Wickles in deviled eggs and ham sandwiches for taste testing the next day, and Assistant Foods Editor Kate Nicholson served the relish at her weekend cookout.
What makes Wickles different from other bottled pickles and relish is that they are packed in a sugary cider vinegar with spicy peppers and garlic for just the right balance--a little heat with a little sweet.
Trey and Will Sims of Dadeville, Alabama, distribute Wickles--a 70-year-old secret family recipe--to specialty food stores and select retail chains across the country. Their relish works great in salads and sandwich spreads, or you can use it as a topping to spice up baked ham, roasted chicken, and grilled fish. (Of course, I can't resist eating the "wickedly delicious" pickles straight from the jar!)
Find out what all the fuss is about by picking up a jar for yourself. To learn more about their products, visit the Wickles Web site at www.simsfoods.com. --Shannon Sliter Satterwhite
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