HotDogs 4 Ways


Summer dogs are such an easy and crowd pleasing cookout favorite. But it's so easy to bump them up a notch! We wanted share our favorite ways of using our pickles and mustard on hotdogs to elevate them to that next level, with basically ZERO prep time needed!


Hot Dogs 4 Ways

Sriracha Okra + Spicy Stout Mustard
The sweet, smokiness of the okra pairs perfectly with the heat of our Spicy Stout Mustard.

Chili Brussels + Sweet German Mustard
The savory goodness of  our brussels are so good with a salty hot dog, but adding some sweet heat from out Sweet German adds a little something extra.

Ginger Beets + Spicy Stout Mustard
Sweet and tangy beets are balanced out with our savory and spicy mustard to give you the best of both worlds, on one dog!

Habanero Dills + Sweet German Mustard
Our dills and Sweet German are a tasty balance between heat and sweet, savory and spicy. 


What are your favorite foods to top with pickled condiments?

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!


Everything Bagel Fried Pickles


This is a no-brainer, right? We found this recipe by Joy the Baker scrolling on Instagram last week, and we knew our Habanero Dills + Fried + Everything Bagel Seasoning + Ranch was MEANT TO BE! And we'll just tell you, they're potentially too good and we ate them all as soon as we snapped the last picture.

We love a food blogger that has the same appreciation for pickled cucumbers (and fried food) that we do. So we're excited to share this with you! We've adapted Joy the Baker's recipe by using our Habanero Dills for a punch of garlic and heat. We're also giving you our homemade recipe for Everything Bagel seasoning that we perfected last year (remember Everything Bagel Beer Mustard?). Lastly, we feature and give you a ranch recipe, that our owner/founder Illene lives for. Hint: It's got Duke's mayo in it. 

Let's get started!

Everything Bagel Fried Pickles

  • 1 jar of Habanero Dills cut in 1 to 2 inch wedges
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 tsp smoky paprika
  • 1/2 tsp salt from Florida Pure Sea Salt
  • 1/4 tsp cracked pepper
  • 1/2 TB sugar
  • 3/4 cup of whole milk
  • 1/2 TB hot sauce
  • Everything Bagel Seasoning (see recipe below)
  • vegetable oil

Illene's Favorite Homemade Ranch

  • 1 cup Duke's Mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp vinegar
  • 1/4 cup fresh parsley
  • 2 TB fresh dill
  • 1 TB fresh chives
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne powder

Recipe adapted from Joy the Baker


  1. Start by prepping your fry station and a few pans. Place vegetable oil in a medium pan about 2-inches deep. Place a fry thermometer on the edge of the pan. Place the pan over medium heat and start to bring it to 350 degrees F. Grab a tray and line with parchment paper. We used a cutting board.
  2. Mix the dry ingredients together. In a medium bowl whisk together flour, cornmeal, paprika, salt, pepper, and sugar. Set aside.
  3. In another medium bowl, whisk together buttermilk and hot sauce. Add the pickle wedges to the milk mixture and stir to coat.
  4. Working in small batches, transfer a few pickle wedges from the buttermilk to the dry ingredient mixture. Use your fingers and toss to thoroughly coat. Transfer the coated pickles to the tray and continue until all the pickles are coated.
  5. We recommend double coating the pickles in the dry mix for a crispier crunch.
  6. Again working in batches, add dredged pickle wedges to the hot oil. Use a fry spider or slotted spoon to gently and carefully toss the pickles around the oil until golden brown - about 2 to 3 minutes. Remove from the hot oil, place on the paper towel lined tray (if you have a baking sheet with a cooling rack on top, even better). Immediately sprinkle with everything bagel seasoning.
  7. Keep checking your temperature, you want it to be at a solid 350 degrees. You may have to increase the heat between batches to get the temperature back up.
  8. To make the ranch dressing, toss all ingredients into your blender and blend until smooth and creamy
  9. Serve the ranch alongside the fried pickles and enjoy the same day they're fried!

These fried bites are salty, spicy, goodness. Football season is coming and these guys can't wait to show off at your next party.


Everything Bagel Seasoning

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 TB onion flakes
• 3 TB dried garlic
• 2 TB sea salt

Add to jar, lid and shake!







If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Cheese Pairings: Aged Cheddar + Peach Maple Bourbon

We're big believers in treating yourself all week with little acts of self love. For us today, it's cheese and jam (and a little wine). Wine and cheese nights don't have to be on the weekends, but we like the option to sleep in! This simple moment of bliss takes only about 5 minutes in the kitchen, so grab your partner, your friends, or your fuzzy pal.

Pick up some Kerrygold Aged Cheddar cheese, and pulled your Peach Maple Bourbon jam out of the fridge. Top your favorite crackers with this combo and you're set for an evening of Netflix binging. Don't worry, you'll make a "real" dinner tomorrow!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Peach Jalapeño Salsa


All this rain and hot, HUMID, heat has been making our founder Illene, and marketing manager, Rachel crave their favorite snack-turned dinner: Chips, Salsa + Margaritas!! I mean is there anything better than munching on fresh chips and summery salsa while sipping a cold, tart Margarita? If you ask Rachel, she'd say hell no! 

So we decided to come up with a summery salsa that we can preserve and take into the cooler months when we wanna warm back up. And that's when Peach Jalapeño Salsa was born. We decided to use peaches, because it's the most summery, sweet fruit that also pairs with savory so nicely. Peaches are in peak season at the moment, and we used peaches from our friends at The Peach Truck. If you haven't heard of them you're definitely missing out on the best peaches from Georgia. Although they're based in Nashville, they ship all over the country. (You might even catch them on tour too!)

Ok, so we're here to teach you how to can this sweet, savory, and spicy salsa from the comfort of your home! Don't worry, it's not as hard or as scary as most people think. You just need a few supplies, the ability to follow instructions, and you're set up for success!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Peach Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of dices peaches from The Peach Truck
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 red onion diced
  • 2 jalapeños diced
  • 2 cloves of garlic diced
  • 1 cup fresh cilantro diced
  • Juice of 2 limes
  • 1/2 cup of apple cider vinegar
  • 2 tb honey
  • 1 tsp salt from Florida Pure Sea Salt


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil.
  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.  
  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.
  6. Add lids and rings to each jar, closing each finger tight. 
  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil. 
  9. Put lid on and process jars for 15 minutes.
  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight. 
  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Happy chips and salsa eating + margarita sipping! xoxo

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

Grilled Pork Chops with Peach Maple Bourbon + Mustard glaze

BBQ season is in full swing and we wanted to create a recipe that tastes like you've been cooking for hours, when it's been more like 30 minutes! Our summer seasonal Peach Maple Bourbon jam makes an entrance here, with our long time fan favorite Spicy Stout beer mustard.

We bet you can see where this is going, but when you combine our sweet, booze peach jam with our sweet and spicy beer mustard, your taste buds explode a little from the deliciousness. All this recipe requires you to do is grill some chops, make the glaze, and brush it on. Voilá! You're officially a grillmaster.

Grilled Pork Chops with Peach Maple Bourbon + Mustard Glaze

Serves 4



  1. Rub pork chops with olive oil, salt, and smoked paprika.
  2. Grill for 6 minutes on each side.
  3. Mix 1/2 cup Spicy Stout mustard and 1/4 cup Peach Maple Bourbon jam in a saucepan and heat up.
  4. Glaze the mixture over pork chops.
  5. Enjoy & happy grilling!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!


Urban Tips: Quick Pickle Watermelon Rind


Ever wonder what you can do with all those leftover watermelon rinds you have left from making our Feta + Pear Habanero Watermelon Salad? We think you know what the pickle people are going to say...

Watermelon rinds actually make a delicious pickle, because the texture is firmer and less watery than the flesh. We combine a little heat with the flair of cloves to this recipe, and we guarantee you're gonna keep going back to the fridge to nibble on these! We love a quick pickle, especially when using the scraps of fruits and veggies (remember our Tamari Ginger Broccoli Pickles?) because it's super easy, takes no time, and doesn't have to be sealed!


Watermelon Rind Quick Pickle

Per 1 jar (can be doubled or tripled for more jars)


•1 cup watermelon rinds with skin peeled off and cut into bite size pieces (enough to fill a jar)

•1/2 cup apple cider vinegar

•1/4 cup water

•1/4 cup sugar

For each jar:

•1/4 tsp chili flakes

•1/4 tsp all spice berries

•1 whole clove


1. Fill your jar with the ingredients above, and add watermelon rind pieces.

2. In a pan, bring the vinegar, water, and sugar to a boil.

3. Pour the boiling mixture into the jar, filling to the top.

4. Lid your jar and let it completely cool.

5. Once cool, date it and place in the fridge to cure for at least 2 weeks.


Have any questions? Comment below and we'll help you out!

Cheese Please: Ginger Beets + Brie Crostini

The three B's you cannot go wrong with: Beets, Brie, and Bread! It's a super simple appetizer (or let's be real, meal) that pairs beautifully with wine and takes about 5 min of prep time. Speaking your love language? 

Just pop some slices of baguette in the oven, or toast in olive oil on a cast iron skillet. While waiting for the bread to toast, slice up your brie. Assemble and top with our Ginger Beets. What you have is a crunchy bread, creamy brie, and spiced, tangy beets all in one bite! The easiest appetizer for your wine and cheese night, book club, date night, or "I don't feel like cooking dinner" moment.

Ginger Beets + Brie Crostini


  1. Toast the slices of baguette.
  2. Layer on slices of brie, and top with Ginger Beets.
  3. Enjoy!

What's your go to appetizer or easy snack?

Urban Tips: 4 Ways to Use Pickle Brine

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What do you do with pickle brine after you've eaten all your pickles? There are so many things you can do, but DON'T THROW IT OUT! As you know, we try to avoid waste over here, but using your pickle brine is like giving your purchase a second (very delicious) life! 

Below we show you 4 different ways to use your leftover pickle brine featuring each of our pickles:

Ginger Beets

The sweet, tangy, and spiced brine of our Ginger Beets is perfect for pickled hardboiled eggs and take no time at all! Simply cut your eggs in half (if you have a full jar of brine, feel free to put them in whole) and drop them into the jar. Pop it into the fridge and wait 2 weeks to a month before enjoying in salads, on toast, or even making egg salad!

Chili Brussels

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Chili Brussels Vinaigrette

This savory brine filled with garlic, cumin, chili pepper, and fennel is the perfect combination to make a tasty salad dressing. Just add EVOO to a jar and pour in the Chili Brussels brine to your liking. Sprinkle in a pinch of salt, shake, and it's ready to go. We're feeling in the mood for a taco salad!

Habanero Dills


Ever wonder why Chick-fil-a's chicken is so tasty? Pickle juice, of course! To get a tender, flavorful piece of chicken, just pour leftover Habanero Dills brine over your raw chicken until coated. Let sit in the fridge for a least 2 hours to overnight. Fry 'em up for a tasty dinner!

Sriracha Okra

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Ok, truthfully, this one is our favorite! While not a true bloody mary mix, the brine of our Sriracha Okra is full of savory garlic, sriracha, and black pepper, but with a sweet smokiness only fans of Sriracha Okra know. To make this delicious drink just add brine to a glass with ice and vodka. Top it off with a garnish of our okra, pickles, and brussels for extra flair!

How do you use your extra pickle brine? We've love to hear in the comments below!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!