Here's some of our favorite recipes to get you started. We would also love to hear how you use our pickles or preserves - please let us know. 

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Total Time: 30 min.
Serves: 4


12 oz. cooked pasta 
(farfalle, penne, rigatoni work well)
2 Tbsp. olive oil
1 small zucchini, small diced
1 Tbsp. flour
1 cup Half & Half
1 Tbsp. tomato paste
4 Tbsp. Stopsky’s Giardiniera
1/3 cup grated Parmesan cheese
Salt and black pepper to taste


Cook pasta to manufacturer’s directions, drain. While the pasta is cooking, heat 1 Tbsp. olive oil in a large skillet over medium high heat. When oil is hot, add zucchini and sauté for 2-3 minutes, until just tender. Remove zucchini from skillet. Add remaining oil to skillet, stir in flour until absorbed. Stir in Half & Half and tomato paste and continue heating until mixture starts to boil and thicken. Stir in zucchini, Giardiniera, pasta and heat through. Remove pan from heat, stir in cheese and adjust seasoning with salt and pepper. Serve immediately.



Total Time: 15 min.
Serves: 3


1/2 cup olive oil
3 Tbsp. red wine vinegar
1 clove garlic, minced
1/2 tsp. ground allspice
1/4 cup chopped mint
6 cups arugula
8-10 pieces of Stopsky’s Pickled Red Beets, diced
1 cup feta cheese, crumbled
1/4 cup toasted walnut halves
Salt and black pepper to taste


In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and pepper to taste and mint. Just before serving, toss all ingredients together in a bowl.