Albino Skunk Fest – Fall 2016

Every Fall, Green River Picklers packs up the food trailer and pickle jars for the Albino Skunk Music Festival in Greer, SC. During this festival, Thursday-Saturday is packed full of talented musical guests and vendors. This year, the farm even doubled as a free retreat for people evacuating from the coast during Hurricane Matthew. Despite the rain catching up to us on Friday, the festival had a great turn-out for the weekend.

October 6-8th, attendees camped out at their designated camp sites at night and camped out in their chairs in front of the sound stage to fully enjoy the music during the day. Our food trailer was set up close to the stage where the bands played, so people looking to grab a bite to eat–but not miss the show–were in luck!

Our Jalapeno Popper Burger. Photo Credit(Greenville, SC)

Our Jalapeno Popper Burger. Photo Credit : Off the Grid Greenville and FishEye Studios (Greenville, SC)

We served our Beau’s Burger, Jalapeno Popper Burger, Dry Ridge Brat, and a Turkey Bacon Brie Sandwich. We also had Black Bean Burgers and our Picklers Salad for people who opted for a vegetarian option. We fed festival-goers lunch and dinner all three nights while simultaneously listening to bluegrass. On Friday and Saturday mornings, we served classic breakfast choices along with the Heart Attack Roll, which is an old recipe passed down through founder Beau’s family. This roll–which is breakfast sausage blended with cream cheese, wrapped in white bread and bacon, and baked in the oven–was very popular with the festival-goers.

For anyone looking for a nearby festival that’s family and dog friendly, keep in mind this festival happens every Fall and Spring! We hope you’ll join us next time, as attending Albino Skunk Music Festival is one of our favorite traditions here at Green River Picklers!

Fall Festival Season is Here

Picklers stack our pickles high on their vendor table.

Picklers stack our pickles high on their vendor table

Many argue that fall is the best time of the year. Around here, it’s hard to disagree. The leaves are vivid, the beer is richer, and the air is crisper. It’s a wonderful time of year to celebrate good food and music and Green River Picklers is heartily enjoying the festivities!

In the last couple of weekends, we participated in numerous events including the French Broad Pickle Fest (Knoxville, TN) and WNC Garlic Fest (Asheville, NC).

French Broad Pickle Fest is one of our favorite events to participate in. We’ve even been a sponsor of the event for three years in a row! Held on September 25th, Pickle Fest featured live music, craft vendors, demos, food trucks, activities for kids, poetry contests, and pickling contests. Our very own co-founder and CFO, Brandi, was a participating judge of the pickle contest. Over 600 people ate delicious food, learned about preservation and fermentation, and shopped at artisan booths. French Broad Pickle Fest is hosted by the French Broad Preservation Association, a non-profit organization dedicated to the preservation of historical resources of the French Broad River Communities.

French Broad Pickle Fest attendee enjoys our Pickle on a Stick

French Broad Pickle Fest attendee enjoys our Pickle on a Stick

The 3rd Annual WNC Garlic Fest was a great opportunity for us to flex our creative muscles and come up with two varieties for pickled garlic–one dill recipe and one spicy recipe. We made a few jars of each variety and not surprisingly, our jars sold out quickly during the event. Garlic is a high-maintenance product due to the peeling it requires, so we won’t offer this product on the regular. If/when we ever do make another batch of pickled garlic, make sure you get your hands on them! They are so delicious, we’re kicking ourselves for not hoarding more jars!

Co-Founder/CFO Brandi and Pickler Kirsten talk to WNC Garlic Fest attendees at their booth

Co-Founder/CFO Brandi and Pickler Kirsten serve free samples of pickled garlic, along with  to WNC Garlic Fest attendees

We have had so much fun attending all these events in the past few weeks! One of our favorite aspects of making pickles is meeting so many people who love food preservation and bold flavors. For everyone who came out to either one of these events, we thank you and we hope you loved the experience, food, and pickles!


Green River Picklers

Pickling with a Purpose

Flyer for French Broad Pickle Fest hosted by The Fench Broad Preservation Association

Flyer for French Broad Pickle Fest hosted by The Fench Broad Preservation Association

We have a clear mission here at Green River Picklers: produce high quality, southern style pickles in the simplest and most sustainable way possible. We source from local farmers, have a jar return program, and keep our ingredients clean and simple. These are just the ways that we reduce our footprint in our daily business structure, but we also do our best to foster growth in our community.

We give back to organizations whose mission aligns closely with our own. Preserving the environment and quality of life for WNC’s peoples and animals is a top priority for Green River Picklers.

So far in 2016, we have donated to the following organizations:

ASAP (Appalachian Sustainable Agriculture Project) – ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. (

UNCA – UNCA’s Farm to Table Dinner serves as an annual fall harvest ritual around food and farming on campus and to recognize and celebrate the efforts of our student gardeners, faculty and staff partners, and community collaborators. (

Blue Ridge Naturally – The Blue Ridge Naturally™ seal is designed to bring international and national attention to Western North Carolina’s emerging natural products industry. The seal emphasizes Western North Carolina’s superior quality in finished natural products and regionally grown raw materials. (

Clean Water for NC – A nonprofit organization promoting clean, safe water and empowered, just communities through community organizing, advocacy, education and technical assistance, with offices in Durham and Asheville. (

French Broad Preservation Association – The French Broad Preservation Association is a non profit community based organization formed to preserve and protect the historic, cultural and environmental resources of the French Broad River Corridor in Knox County. (

Brother Wolf – Brother Wolf Animal Rescue is a No Kill organization based in Asheville, North Carolina and was founded in 2007 to provide the resources and life saving programs to build a No Kill community. As a grassroots organization, BWAR operates a one-of-a-kind adoption center that is open to the public 365 days a year making it easy to adopt, volunteer, and become involved in our No Kill mission. (

Black Mountain Greenway Commission – The Greenways Commission exists to advise the Board of Aldermen about greenways development and management, to work with staff to develop the greenways system, and to actively promote public education and awareness of the benefits of greenways. (

We thank our loyal pickle-loving customers who come back time and time again. It’s because of you that we’re able to give back to these organizations and we thank you from the bottom of our hearts — and jars of pickles!


Green River Picklers

Beginning Again in Tuxedo

The sunny, new space before we moved in.

The sunny, new space before we moved in.

As you may have heard by now, we are currently moving facilities! While still staying close to Asheville, our Tuxedo building offers a peaceful space to pickle. Out in the country, but still easily accessible by route 25, it truly is a great place to conduct business!

Currently, we have electricians working on the kitchen and our staff members are hard at work clearing the dust, building storage, and organizing our supplies. We aren’t able to make pickles in our new home just yet, but we are temporarily using a kitchen site at Pick and Preserve in Barnardsville as to not let production get behind. Sounds like a lot of work? It is! Our excitement, however, is overshadowing any daunting task ahead of us. This new space offers many future possibilities, including plans for a retail space and a tasting room. We can’t wait until it’s done so we can show off the new digs!

And the location change isn’t the only thing that’s new around here…

We hired a few new people to make sure we had a solid team to help carry out our big plans. Brent, Jordan, Rachel, and Tristan have all joined Green River Picklers in the last month! They all bring something different to the team and we’re excited to expand the Green River Picklers family. You will meet some of them soon if you frequent the farmers markets in the Asheville area! Keep an eye out for future updates on our move and all of the events we plan on vending this fall season!

2016 Update!

Coming Soon: Our New Location!

Coming Soon: Our New Location!

This summer, Green River Picklers is taking production to the heart of the Green River where our Chief Pickler was raised, Tuxedo, NC. We are currently working to finish our kitchen space in our new location at the old Tuxedo Community Store. We are sad to leave our Weaverville, NC location behind, but excited about our future forever home in the community that is our namesake. Stay tuned for updates and happenings as we transition!

Now Hiring Picklers!

Now Hiring Picklers!

This year, Green River Picklers is growing tremendously with our products being distributed by Southern Foods/Pate Dawson and Fresh Point. This is another milestone year for preserving local produce and spreading the pickled goodness across the Southeast. With this growth, we are looking to bring a few new Picklers to the team. If you are interested in joining our team, please follow the link above to our application form. We ask that you share these openings with family and friends who you think would be a good fit for the Picklers team!

Position Details:

We are looking for a few passionate believers in good food and good business to join our small team of Picklers.

Must be a fearless critical thinker.  A human who excels at anything they put their mind to but have a skill set that could lead to growth in the company. Our small business is growing and the right people could carve out their own position.

Experience considered: kitchen/restaurant work, hospitality, office administration, marketing, graphic design, copy writing, management, sales/customer service, retail, farming, teaching, or any experience or class you’ve taken that is useful to an artisan food business.

1 Full time & 2 Part Time Pickler Positions available

Must be available to work Saturdays

$12.35/hr+ to start depending on experience

Click Here for Application

5.5 TONS of Locally Grown Produce!

seaonal pickled goods Local food activist, Michael Pollan once said, “Shake the hand that feeds you.” On this day of October 12th, or National Farmers Day- we want to take some time to not only shake the hands that feed us but to also give them some love. We are advocates for this message and way of life here at Green River Picklers. The farmers who supply us are our friends and we really cannot thank them enough for the hard work they put into feeding our community.

In August & September, when local produce is coming in faster than you can say cucumber- we sourced 4,908.5 lbs (2.5 tons) of locally grown vegetables! And that’s not including our partnership with Bradford Watermelons- 65 watermelons averaging 10 lbs per melon = 6,500 lbs. (or 3 tons)! 

Throughout the year of 2015, we’ve supported over 20 local farms from Western North Carolina and parts of South Carolina. During September, we worked with 5 local farms to produce our regular pickled vegetables (3 cuke styles, okra, beets, beans, and jalapenos) and some new items too (chow chow, peaches, cauliflower, watermelon rind, pepperoncini’s, and more is coming like our Ciola’s Giardiniera).

From Farm, to Jar, to You… now, that’s a clean pickle.

crates and cratesPickles Full Circle

With every jar of pickles we make, we want to know that everything we are doing is coming back full circle. From supplying our local community with healthy options, to supporting local farmers, to only using domestically made jars, and minimizing waste as much as possible- we want to create the world’s cleanest conscious pickle company one jar at a time.

We’ve always said, “Our pickles are as honest as grandma’s”, we’re pickling in the same fashion as the generations before us- with local, honest, & simple ingredients. (To the right sits Co-Founder, Brandi Morrow, with piles of crates that the local produce is delivered in, and that’s not all of them.)

From Purple Heirloom, Organic Okra, to Green Tomatoes, to Bradford Watermelons

purple okra We want to introduce you to some of the farmers we’ve been working with the past couple of months. They’re great people, with great business ethics, and it’s an honor to work with them.

Our purple okra (pictured left) is from Crescent Farm in South Clinton, South Carolina. Margie has been growing food since she can remember. She started working for Harlow Farms (one of the very first organic farms) out of New England in 1991. She’s loved working the land her whole life, and it shows- ain’t that okra pretty?!

A Southern Dream Come True: Pickled Watermelon Rind- If you haven’t heard about our working with Bradford Watermelons, you should read this story. They were on the search for a pickle producer to help utilize the whole crop with no waste & found us on Instagram (@grpicklers). We are so happy they did.

Gladheart Farms, truly does make your heart & pickles glad. We’ve been working with them for a few years now- they put the pep in our peppers! We source jalapeños, saronno peppers, sweet red peppers, and okra from them. They’re local to the Asheville area and you can find them at various tailgate markets throughout the week.

One of our main suppliers, Whispersholler Farms, works with local veteran farmers to grow some excellent produce. Chances are if you’ve had our pickles, you’ve had their produce. We have sourced just about everything from Kendall Huntley including, tons of cucumbers, green tomatoes, okra, beets, cayenne peppers, habaneros, and cabbage for our Underground Kraut.

HighValley Farms, has a kindred business spirit. They started their farm because they decided that the best way to know what they ate, was to grow it themselves. We sourced cucumbers and for the first time ever- 20 lbs of tomatillo’s for a little pickling experiment.

How many Pecks of Pickles?



How bout them Melons?


It’s with great excitement that we announce our newest venture in pickleland with one of our local favorites, Bradford Watermelons!

We are currently partnering with this great company to pickle a southern delicacy,



The timing has been perfect, as Fall is officially here and these little fruit nuggets will make your mouth water every time you open a jar. You’ll taste sweetness and spices of the season (but we’re stopping there because we can’t give away this secret family recipe).


Like our own family traditions of pickling- Bradford Watermelons have a long history in southern agriculture and it has always stayed in the family.

Owner, Nathaniel Bradford comes from a long line of farming innovators. It’s in his genes and he’s doing what he was born to do- grow damn good watermelons.

The cultivation of Bradford Watermelons goes back centuries. In fact, his namesake, Nathaniel Bradford- his 6th Great Grandfather- is known as the original green thumb to plant the seeds of the first Bradford Watermelon. Though these watermelons were thought to be extinct for over a century, his family has been growing them the whole time, preserving this wonderful heritage.

The seeds have been sewn into the traditions of each generation until now, with Nathaniel himself carrying on the plans of his great, great ,great, great, great, great….Grandfather. Oh, and so are his 3 oldest sons (and younger children, and wife, and friends). How amazing is that?!?


What we love most about this community project, aside from helping co-create an excellent product, is that they are utilizing every part of the beloved watermelon! From working with South Carolina’s finest, Six & Twenty Distillery to make Watermelon Brandy, to using the pulp to feed Huntley’s hogs at Whispersholler Farms, to packaging heritage seeds, to using other parts for a mean Watermelon Stout beer, as well as, making jars of watermelon molasses- they are literally producing no waste from a BIG fruit.

The special thing about this breed of melon is it’s naturally thick, yet very tender rind. By the early 1900’s watermelons were produced for shipping long distances. They lost their sweetness and tenderness in order to support the masses with a monster crop. But the Bradford’s never swayed from their ethics and they’re still growing these local melons out of Sumter, South Carolina and we couldn’t be happier about that!

From our families to yours, we are looking forward to sharing our traditions with you soon!

The Green River Picklers

& Bradford Watermelon Families!

Find out more about their history HERE

NPR did an excellent story that can be read HERE

Fermentation is here!

For some time, we’ve tried to figure out a way to safely get ferments to market. Until now, there really hasn’t been a great method that does not disrupt this delicate process. You see, ferments are like a science experiment, if it’s done wrong- it could blow up in your face or at least leak everywhere creating a big mess.

Fortunately for you, our science experiments have continued to go really well. We have done a lot of research and development over the years (eating it often)- and now with a lack of jars for picked goods… the time has come- ferments are here! 

We have always said, if you’re going to eat ferments, make them yourselves. BUT that’s not an easy task- you do need to know what you’re doing. That’s where we come in. We certainly do not believe in distributing this process all over the region (it’s a personal preference)- but we can bring it to Asheville markets with us! This method of sales will allow for the product to not be disturbed, all while getting you this healthy condiment on your plate.

How it’s going to work– we are bringing buckets of our creations- like our kraut to Tailgate Markets. We will package them in compostable containers- allowing for them to breath and continue the fermentation process without changing the compounds that make fermented food so good to eat and good for you.

And it’s not just Kraut and Kimchi coming to market- any of our refrigerated styles of pickled goods will be offered this way for the time being. AND that means WHOLE DILLS! Yup, you heard it right- all types of cucumber varieties will now be packed by hand with every order!

We will see you soon, tailgate market goers! We cannot wait to offer our newest varieties at each market this season. In the meantime, follow us on Facebook at or Instagram and Twitter with our handle- @grpicklers. We will keep you posted on all information that’s digestible.

Want to learn more about this art form and maybe try to do it yourself? Check out Sandor Katz’s “The Art of Fermentation.” It’s definitely worth a read. We were lucky enough to see him speak at The Mother Earth News Fair here in Asheville last year. Check it out: CLICK HERE