WRITTEN BY JORDAN KOSSUTH
The full collection of Urban Pickle’s products including Mixed Veggies, Kickin’ Dill, Bloody Mary Spears, Asparagus, and Urban Mustard | Photo by Stieve Luksa Photo
Urban Pickle all started when founder Bobby Claeys started a small garden at his Grand Rapids home. Pickles had been a favorite food for as long as he could remember, and he wanted to try his hand at making his own. With each harvest of pickling cucumbers came experimentation and recipe variations that eventually lead to his perfected flagship product – Kickin’ Dill Pickles.
And with the zesty salty and sour flavor of Kickin’ Dill Pickles, it’s easy to see why friends and family were always stopping by to grab a few jars for their summer barbecues and outdoor gatherings. As the basement fridge began overflowing with jars of pickles to keep up with demand, Bobby decided to pursue selling his pickles for profit (Say that three times fast!)
Bobby was born and raised in Kalamazoo, Michigan earning his bachelor’s degree in Creative Advertising with a concentration in graphic design and copywriting from Michigan State University. This degree has been integral in building Urban Pickle brand from the ground up, with Bobby designing the logo and labels, as well as handling all social media and marketing.
Owner Bobby Claeys packs cucumbers into jars, ready for pickling | Photo by Stieve Luksa Photo
WHAT’S IN A PICKLE?
You can’t just make the perfect pickle from just any old cucumber. Pickling cucumbers, such as Kirby or Bush cucumbers, are shorter and thicker than your average cucumber. They are bred to have a thinner, less waxy skin and black spine so the pickled result has that firm and crunchy texture.
The pickling process begins with the cleaning and chopping of fresh produce. Jars are washed and filled with seasoning, red pepper, and chopped cucumber spears. Once the brine – made up of apple cider vinegar, water, and pickling salt – comes to a boil, it is poured into the jar, which is then sealed and left to marinate for a few weeks before hitting shelves.
Bobby prepares product for sale, including cucumbers and mixed veggies | Photo by Stieve Luksa Photo
WE CAN PICKLE THAT!
After the brand was established, Bobby found himself experimenting with new products, using his Kickin’ Dill seasoning and brine in his own spin on other Michigan-made pickled produce. The Mixed Vegetable medley features carrots, cauliflower, and cucumber pickled with that signature Kickin’ Dill seasoning and a brine made with white vinegar. Urban Pickle Asparagus takes that classic salty and spicy flavor and applies it to perfectly snappy asparagus spears you can eat right out of the jar or use to liven up a charcuterie board or Bloody Mary.
Speaking of Bloody Marys’, add a Bloody Mary Spear to your next morning cocktail for the perfect crunchy pairing. These spears are marinated in the essentials – tomato juice, garlic, Old Bay seasoning, tabasco, Worcestershire, and pepper. Looking for something with a bit more of a kick to it? Check out his newest addition, The Inferno, which combines the classic recipe with habanero and ghost peppers for a slow-building and enjoyable heat.
Bobby adds brine to mixes, the secret to a perfect pickle | Photo by Stieve Luksa Photo
With a commitment to fresh seasonal produce, Bobby also wanted to branch out a bit more and find something great to keep Urban Pickle on shelves all year-round. Like a Sweet Carolina mustard, Urban Mustard is a tangy and sweet sauce made up of brown sugar, honey, peppers, and adobo sauce, with a vinegar base of that signature Kickin’ Dill brine seasoning. The result is a sweet and savory addition to any burger, hot dog, bratwurst, or ribs.
Hot Tip: Bobby suggests Urban Mustard as a marinade for chicken or fish. Just throw some chicken breasts into a plastic bag, pour in some mustard, and leave it in the fridge until you’re ready to fire up the grill. After a few hours, the vinegar and spices soak in, giving you a tangy entrée fit for the whole family.
Bobby operates prep and product packaging out of the Downtown Market in Grand Rapids, Michigan | Photo by Stieve Luksa Photo
PICK A PECK OF THE URBAN PICKLE
In 2020, Bobby began production in the Downtown Market’s Incubator Kitchen. In his first year, Bobby relied on Michigan farmer’s markets to get his feet wet, starting as a regular vendor at the Fulton Street Farmer’s Market. As Urban Pickle has expanded into retail markets, Bobby’s small urban home garden was hard pressed to keep up with demand. He currently sources most of his produce from local vendors like Van Eerden or Visser Farms.
The Urban Pickle has had a presence at several Bridge Street Market events, such as Last Sundays outdoor markets, serving as a testing ground for customer reception. With an overwhelming positive reception to his fresh and unique flavors, Bridge Street Market was thrilled to partner with Bobby and bring Urban Pickle products to their shelves.
“Pivoting towards the retail market has been a good milestone for us. It’s a standout moment just walking into a store and seeing your products on shelves.” – Bobby Claeys, Owner of Urban Pickle
Pick up some Kickin’ Dill, Bloody Mary Spears, Urban Mustard, and Mixed Veggies next time you’re at Bridge Street Market and keep an eye out for exciting new additions on the horizon! With an eight-month shelf-stable life, these zesty sides are sure to be a staple in your fridge all summer long.
Photo by Stieve Luksa Photo