we're on a mission to make better pickles

After years of running successful restaurants, Matt craved a pickle with flavour, crunch and clarity. When he couldn’t find one good enough to serve, he decided to make it himself, and Pickle Project was born.

Our party trick is using ultrasound to make our brine. It creates microscopic bubbles that release bursts of energy, breaking down herbs and spices. It’s a complicated process, but it extracts complex, layered flavours in a way traditional pickling can’t. And we think it makes really good tasting pickles.

2007

Co-founder Matt was lucky enough to be a racing driver in his teens and early twenties. Climbing as high as F3 and endurance racing in Porsches.