Recipes

Here is where Fick’s Pick turn from garnishes to ingredients. Check out the recipes below for examples on how to utilize our pickles into you next culinary adventure.

  • Yield: about 2 cups

    INGREDIENTS
    6 oz cream cheese, softened
    ½ cup sour cream
    ¾ cup finely chopped Fick’s Picks Classic Dill pickles
    1½ tbsp pickle brine
    ⅓ cup finely shredded sharp cheddar
    1½ tbsp minced red onion
    2 tsp fresh dill, minced
    ⅜ tsp garlic powder
    ⅜ tsp black pepper
    Salt to taste

    METHOD

    1. Finely chop the pickles so the texture stays tight and scoopable.

    2. Beat cream cheese until completely smooth.

    3. Mix in sour cream and pickle brine until creamy and slightly loosened.

    4. Fold in pickles, cheddar, red onion, dill, garlic powder, and black pepper.

    5. Adjust salt and brine to balance acidity and thickness.

    6. Chill at least 1 hour before serving.

    You should land right around 2 cups finished volume with a firm but spreadable consistency.

  • Featuring Fick’s Picks Pineapple Paradise + Mere’s Mix Every Purpose Seasoning
    Serves 4 (8 tostadas)

    INGREDIENTS

    • 1 lb white fish (mahi mahi, cod, or halibut) 

    • 2 tbsp neutral oil 

    • 1–2 tbsp Fick’s Picks Mere’s Mix Every Purpose Seasoning 

    • 8 tostada shells (or fried corn tortillas) 

    • 1 1/2 cups shredded purple cabbage 

    • 1/2 cup shredded carrot 

    • 1/4 cup fresh cilantro, chopped 

    • Juice of 1 lime 

    • Pinch salt 

    • 1 cup Fick’s Picks Pineapple Paradise 

    • 1/2 avocado, sliced (optional) 

    CREMA

    • 1/2 cup sour cream or Mexican crema 

    • 1–2 tbsp water or lime juice (to thin) 

    • Pinch salt 


    INSTRUCTIONS

    1. Make the slaw
      Toss cabbage, carrot, cilantro, lime juice, and a pinch of salt. Set aside. 

    2. Make the crema
      Whisk sour cream with water or lime juice until pourable. Season lightly with salt. 

    3. Warm the tostadas (optional)
      Place shells in a 375°F oven for 3–5 minutes until crisp. 

    4. Season the fish
      Pat fish dry and rub with oil. Coat evenly with Mere’s Mix. 

    5. Cook the fish
      Grill or pan-sear over medium-high heat for 3–4 minutes per side until just cooked through. Rest briefly, then flake into large pieces. 

    6. Assemble
      Add fish to tostadas, top with slaw, then spoon Pineapple Paradise over the top. 

    7. Finish
      Add avocado if using and drizzle crema over the tostadas. Serve immediately.

  • Featuring Fick’s Picks Curried Cauliflower + Mere’s Mix Every Purpose Seasoning
    Yield: 12 halves

    INGREDIENTS

    • 6 large eggs 

    • 3 tbsp mayonnaise (we prefer Kewpie)

    • 1–2 tbsp Fick’s Picks Curried Cauliflower brine 

    • 1 tsp Dijon mustard 

    • Salt, as needed 

    • 1/3 cup Fick’s Picks Curried Cauliflower, finely chopped 

    • Good quality honey, for drizzling 

    • Fick’s Picks Mere’s Mix Every Purpose Seasoning, for finishing 

    • Fresh chives, thinly sliced 


    INSTRUCTIONS

    1. Cook the eggs
      Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit 10–11 minutes. Transfer to ice water, then peel. 

    2. Make the filling
      Slice eggs in half and remove yolks. Mash yolks in a bowl until smooth. 

    3. Mix it together
      Add mayo, Dijon, and 1 tablespoon of the brine. Stir until smooth and creamy. Add more brine as needed to loosen. Taste and adjust salt. 

    4. Fill the eggs
      Spoon or pipe the mixture back into the egg whites. 

    5. Finish
      Top with finely chopped curried cauliflower, a light drizzle of honey, a small pinch of Mere’s Mix, and sliced chives.