Our Story

Fishtown Pickle Project is owned by Chef Mike Sicinski and Dietitian Niki Toscani. We specialize in handcrafted, small batch, refrigerator pickles that feature culinary-inspired flavors that are extraordinary yet nostalgic. 

SHOP OUR PICKLES

Our Pickles

Fresh is best - our pickles are refrigerated for optimal freshness and crunch! We use Kirby cucumbers for our pickles and source them locally when they are in peak season from July through October.

Bold Flavor

Our small-batch fare is purposefully crafted using all natural ingredients and bold flavors that appeal to every palate.

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Social Mission & Sustainability

We craft our pickles purposefully and with great care, using all parts of the cucumber and sourced locally whenever possible to minimize our footprint on the environment. Beyond our sustainable practices, we strive to make change by partnering with charitable programs that align with our values, using a portion of our sales to donate and give back to our community.

We joined The Association for Frontotemporal Degeneration in their #foodforthought campaign, which focuses on food, fundraising and awareness. FTD is a rare and devastating illness that impacts young people. Niki’s father was unfortunately diagnosed at the age of 57 and life has never been the same. The AFTD aims to improve the quality of life of people affected by FTD and drive research to a cure.

In 2022 we collaborated with Preston Elliot of the Preston and Steve Show on a limited batch flavor. A portion of the sale of each jar raised money for the Camp Out for Hunger Campaign, the nation’s largest single-location food drive benefiting Philabundance.