PHILADELPHIA - Fishtown Pickle Project and Eight Oaks Farms Distillery have collaborated on two exciting new pickle-centric products just in time for the summer, including a Citrus Ramp Relish and something which Fishtown Pickle Project is calling Playa de Piña pickles, a tropical-themed jar of pickles perfect for enjoying on the beach. Both jars will be available for sale online on Wednesday, June 1.

Fishtown Pickle Project and Eight Oaks Farms Distillery Collaborate on Two New Products

Fishtown Pickle Project Co-owners Mike Sicinski and Nike Toscani used barrels from Eight Oaks Farms to make their two new products, including a chardonnay and gin barrel for the Citrus Ramp Relish a rum barrel for the Playa pickles.

“Essentially, Eight Oaks made their gin in a barrel once used to make chardonnay. Then we took that barrel and fermented cucumbers with ramps to make the relish. Then, we finished it with other materials products, including local ramp vinegar and lemon,” said Toscani. “For the tropical pickles, we took one of their rum barrels and blended many flavors to make something that should taste like a tropical mojito. We are super pumped for this jar.”

The Playa de Piña pickles began with fermenting cucumbers and green papaya in the rum barrel and then jarring them up with pineapple, mint, and kaffir lime leaves in a quick brine of apple cider vinegar and persimmon vinegar.

Fishtown Pickle Project’s Citrus Ramp Relish will retail for $10.50 for an 8-ounce jar, and the Playa de Piña Pickles sell for $10.50 and come in 16-ounce jars. This collaboration is a continuation of an ongoing series of partnerships between Fishtown Pickle Project and local craft distillers, including Dad’s Hat PA Rye, Tamsworth Distillery, and Revivalist Gin.

Eight Oaks Farms, located in New Tripoli, PA, in the rolling farmlands of the Lehigh Valley, grows all their own grains, including corn, wheat, rye, and barley, to craft a wide range of award-winning spirits such as bourbon, rye, whiskey, vodka, and gin.

Fishtown Pickle Project was created by Chef Mike Sicinski and dietitian Niki Toscani in 2018 after gifting handcrafted pickles to their wedding guests. Their small-batch fare is purposefully crafted using all-natural ingredients and bold flavors, sourcing cucumbers and other produce from Muzzarelli Farms in Vineland, New Jersey.

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