bottled dead stuff

Batch :
No. 1

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Pickle
Perfection

Since 2005, LittleCrew has done more than refine an old tradition: We've started a new one. Guided by an international palate, we fuse unique pickling techniques from around the world to create interesting flavors and textures. LittleCrew makes everything in small batches from our home in Sydney. To achieve optimal flavor, our products age from three weeks to four months, making every pickle worth your patience.

Quality
Ingredients

LittleCrew pickles fresh, organic produce from local farmers in NSW. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.

 

Batch :
No. 2

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"The new pickle."

— Postprandial Magazine

Batch :
No. 3

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Pickle
Pioneers

Sydney native Peta is passionate about pickles. Peta was raised on a steady diet of greek food in a traditional Australian family. Helping her mom make the spice mixture and prepare the vegetables, she learned from the best. Peta blames her pickle obsession on her parents who migrated to Sydney from Greece. Dissatisfied with the Sydney pickle ecosystem, her parents made pickles at home. Peta became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.