A big dill

Frankie's Fine Brine vegetable pickles and relishes are made with all natural ingredients and traditional techniques, coming in fresh, tangy and with just the right amount of bite.


Frankie's Fine Brine began between a small group of friends who wanted to create an innovative and exciting pickle range… that involved a little liquor!

“We wanted to bring forward one of New York City history's most colourful characters,” says Frankie’s co-founder Hayssam Bejjani, “and build a brand that would allow us to explore our favourite things – pickles and booze – together.”


Boozy penchants aside, what makes Frankie's pickles and relishes so special is the way they’re crafted. These prime pickles are made with all natural ingredients and traditional techniques, coming in fresh, tangy and with just the right amount of bite. “We're big on crunch,” says Hayssam. “We believe that makes all the difference, in a pickle at least. We don't add preservatives, or anything fake.”


Frankie’s pickle brines are all about depth and complex flavour, featuring apple cider vinegar, plenty of fresh herbs and spices (and did we mention the booze?) to create super unique and interesting profiles. The Gin Pickle is bathed in gin brine with a hint of juniper, rosemary and jalapeno spice, while a Classic New York Deli flavour is sure to become your new old-faithful for all future sandwiches, cocktails and cheese boards.


More recently, team Frankie’s has developed a range of vegetable pickles to take advantage of seasonal availability (“which is really what pickling was all about!”) and hero some pretty interesting little veggies. We’re talking innovative flavour combos like bourbon-laced beetroot or tequila jalapenos with Mexican oregano (we can only imagine how those ones came to be!). There’s also a sweet n’ tangy Brussels sprouts number that takes this humble tiny cabbage to a whole new level.


Hayssam and the team are intent to keep pushing the boundaries of what people expect to see in a pickle jar, with Frankie’s fast becoming the obvious choice for cafes, restaurants, bartenders, and pickle eaters alike.


“We plan to keep having fun and producing products we are proud of and enjoy eating,” says Hayssam. “Ultimately, we'd love to be a recognised brand with a global presence. We just got our first retailers in London and in Canada, and Australians seem to love our products, so we're pumped!”