Yes We Can! Recipe Guide

Every product. Every pairing. Dover, NH · yeswecanpickle.com

34recipes · 17 products
Spice Blends

Six handcrafted blends, available now. Each one pairs directly with a Yes We Can! preserve or pickle — the pairing suggestions at the bottom of every recipe show you how to build a complete meal or board.

Spice Blend Friday Fish Blend 2 oz · $10 ↑ top
Main
Pan-Seared Salmon with Lemon Herb Crust
Serves 220 min
Smoked paprika gives the crust color, dill and thyme bridge the brine flavors, and the lemon peel ties it to a Blood Orange Marmalade glaze that finishes the whole dish.
Ingredients
  • Friday Fish Blend1½ tsp
  • Salmon fillets, skin-on2 × 6 oz
  • Olive oil1 tbsp
  • Blood Orange Marmalade2 tbsp
  • Butter1 tbsp
  • Lemon wedgesto serve
Method
  1. Pat salmon dry. Press Friday Fish Blend onto flesh side.
  2. Heat olive oil in cast iron over medium-high. Add salmon skin-side up. Cook 3–4 min until golden.
  3. Flip. Add butter and Blood Orange Marmalade. Spoon over salmon as it melts. Cook 2–3 more min for medium.
  4. Rest 2 min. Serve with pan glaze and lemon.
Yes We Can! Pairings
Blood Orange Marmalade — glazeHot Pepper Jelly — dipping sauceGarlic Dill Pickle — slaw base
Tacos
Friday Fish Tacos with Pickled Slaw
Serves 430 min
Garlic Dill Pickle brine does the work in the slaw — no extra vinegar needed. Hot Pepper Jelly crema is the move that keeps people asking what's in it.
Ingredients
  • Friday Fish Blend2 tsp
  • White fish (cod, halibut)1 lb
  • Garlic Dill Pickle — chop + 2 tbsp brine¼ cup
  • Hot Pepper Jelly + sour cream2 tbsp each
  • Cabbage, shredded1 cup
  • Small flour tortillas8
Method
  1. Toss cabbage with pickle brine and a pinch of salt. Rest 15 min.
  2. Coat fish in Friday Fish Blend. Sear 3 min per side until flaky.
  3. Mix Hot Pepper Jelly and sour cream for crema.
  4. Build tacos: fish, slaw, chopped pickles, jelly crema.
Yes We Can! Pairings
Garlic Dill Pickle — slawHot Pepper Jelly — crema
Spice BlendChuckwagon Brisket Blend4 oz · $14↑ top
Main · Low & Slow
Low & Slow Smoked Brisket
Serves 8–108–12 hrs
Coarse black pepper and smoked paprika form the bark; dry mustard adds the back-heat Texas pitmasters depend on. Dr. Pepper BBQ Sauce in the final hour gives a lacquered finish.
Ingredients
  • Chuckwagon Brisket Blend3 tbsp
  • Beef brisket, full flat8–10 lbs
  • Yellow mustard (binder)2 tbsp
  • Dr. Pepper BBQ Sauce½ cup
  • Bread & Butter Picklesalongside
Method
  1. Apply mustard as binder. Press Chuckwagon blend on all surfaces. Rest overnight.
  2. Smoke fat-side up at 225°F to 165°F internal (~5–6 hrs).
  3. Wrap in butcher paper. Continue to 203–205°F (~3–4 more hrs).
  4. Rest 1 hr. Brush Dr. Pepper BBQ Sauce. Return 15 min to set glaze. Slice against the grain.
Yes We Can! Pairings
Dr. Pepper BBQ Sauce — mop & tableBread & Butter Pickles — alongsideSpiced Whole Grain Mustard — table
Burgers
Chuckwagon Smash Burgers
Serves 420 min
The blend's coarse pepper and paprika form a phenomenal crust. Bread & Butter Pickles are non-negotiable. Dr. Pepper BBQ Sauce mixed into the burger sauce makes the whole thing.
Ingredients
  • Chuckwagon Brisket Blend2 tsp
  • Ground beef 80/201½ lbs
  • Bread & Butter Pickles8–12 slices
  • Dr. Pepper BBQ Sauce + mayo2 tbsp each
  • American cheese4 slices
  • Brioche buns, toasted4
Method
  1. Divide beef into 4 loose balls. Season outside with Chuckwagon blend.
  2. Smash thin on screaming-hot cast iron. Cook 2–3 min until crust forms.
  3. Flip, top with cheese. Cover 30 sec to melt.
  4. Mix BBQ sauce and mayo. Build: sauce, patty, B&B pickles.
Yes We Can! Pairings
Dr. Pepper BBQ Sauce — burger sauceBread & Butter Pickles — on the burger
Spice BlendHunter's Cabin Duck Blend2 oz · $10↑ top
Main
Five-Spice Duck Breast
Serves 245 min
Score the skin, render it slowly, let the five-spice bloom in the fat. Hot Pepper Jelly as a finishing drizzle bridges sweet and heat in exactly the right way.
Ingredients
  • Hunter's Cabin Duck Blend1½ tsp
  • Duck breasts, skin-on2
  • Hot Pepper Jelly1 tbsp
  • Flaky sea saltpinch
Method
  1. Score skin in crosshatch. Rub Duck Blend on flesh side and lightly on skin. Rest 30 min at room temp.
  2. Place skin-side down in a cold pan. Bring slowly to medium heat to render fat and build bark.
  3. Cook skin-down 8–10 min until deep golden. Flip, cook 3–4 min for medium-rare (130°F).
  4. Rest 5 min. Slice thin. Drizzle Hot Pepper Jelly over. Finish with flaky salt.
Yes We Can! Pairings
Hot Pepper Jelly — finishing drizzleApple Bourbon Jam — glaze variationFig Balsamic Jam — board companion
Board · Appetizer
Hunter's Cabin Labneh Dip
Serves 6–85 min
Labneh is the canvas — the Duck Blend does everything else. A drizzle of Hot Pepper Jelly adds the heat that keeps people coming back. Serve with warm pita or sturdy crackers.
Ingredients
  • Hunter's Cabin Duck Blend1–1½ tsp
  • Labneh or full-fat Greek yogurt1 cup
  • Good olive oil2 tbsp
  • Hot Pepper Jelly1 tbsp
  • Flaky sea salt + warm pitato serve
Method
  1. Stir Duck Blend into labneh until fully incorporated.
  2. Spread onto a board or shallow bowl, swirling with the back of a spoon.
  3. Drizzle olive oil generously. Add a spoonful of Hot Pepper Jelly in the center.
  4. Finish with flaky salt. Serve immediately with warm pita.
Yes We Can! Pairings
Hot Pepper Jelly — drizzlePickled Hot Honey Carrots — board anchor
Spice BlendDoc's Backyard BBQ Blend2 oz · $10↑ top
Main
BBQ Spiced Chicken Thighs
Serves 445 min
Doc's brown sugar caramelizes on the skin to create a bark that rivals a proper BBQ joint. Dr. Pepper BBQ Sauce in the last few minutes gives the lacquered finish.
Ingredients
  • Doc's Backyard BBQ Blend2 tbsp
  • Bone-in chicken thighs, skin-on6–8
  • Olive oil2 tbsp
  • Dr. Pepper BBQ Sauce¼ cup
  • Bread & Butter Picklesalongside
Method
  1. Coat chicken in olive oil. Press Doc's blend on all sides. Rest 30 min or overnight.
  2. Grill or roast at 425°F for 35 min until skin is golden and crackling.
  3. Brush Dr. Pepper BBQ Sauce over chicken. Cook 5 more min to set glaze.
  4. Rest 5 min. Serve with Bread & Butter Pickles alongside.
Yes We Can! Pairings
Dr. Pepper BBQ Sauce — mop & serveBread & Butter Pickles — alongside
Main
Dry-Rub Baby Back Ribs
Serves 43 hrs
Doc's cinnamon and allspice are the secret in this rub. Dr. Pepper BBQ Sauce in the last 20 minutes is the only sauce you need.
Ingredients
  • Doc's Backyard BBQ Blend3 tbsp
  • Baby back ribs, full rack2 racks
  • Yellow mustard (binder)1 tbsp
  • Dr. Pepper BBQ Sauce½ cup
Method
  1. Remove membrane. Apply mustard binder, press Doc's blend on all surfaces. Rest overnight.
  2. Wrap in foil. Cook at 275°F for 2½ hrs until meat pulls from bone.
  3. Unwrap. Brush Dr. Pepper BBQ Sauce. Return 20 min uncovered until caramelized.
  4. Rest 10 min. Cut between bones. Serve with extra sauce.
Yes We Can! Pairings
Dr. Pepper BBQ Sauce — finishing sauceGarlic Dill Pickle — table side
Spice BlendMartinique Blend2 oz · $11↑ top
Main
Martinique Jerk Chicken
Serves 430 min + marinade
Amchur (dried mango) and citrus peel tenderize and brighten simultaneously. Pineapple & Apple Chutney as the table sauce is the natural finish.
Ingredients
  • Martinique Blend2 tbsp
  • Chicken thighs, boneless1½ lbs
  • Olive oil2 tbsp
  • Fresh lime juice2 tbsp
  • Pineapple & Apple Chutneyalongside
Method
  1. Combine Martinique blend, olive oil, and lime juice. Coat chicken. Marinate 2 hrs minimum.
  2. Grill or pan-sear over medium-high, 6–7 min per side until charred and cooked through.
  3. Rest 5 min. Slice and serve with chutney alongside.
Yes We Can! Pairings
Pineapple & Apple Chutney — table sauceHot Pepper Jelly — heat layer
Appetizer
Spiced Pineapple Pork Skewers
Serves 425 min
Alternate pork and fresh pineapple on skewers. Brush with Pineapple & Apple Chutney thinned with lime for a glaze that ties the whole dish together.
Ingredients
  • Martinique Blend1½ tsp
  • Pork shoulder, 1" cubes1 lb
  • Fresh pineapple, 1" cubes1 cup
  • Pineapple & Apple Chutney + lime juice2 tbsp + 1 tbsp
  • Olive oil1 tbsp
Method
  1. Toss pork in olive oil and Martinique blend. Rest 30 min.
  2. Thread alternating pork and pineapple onto soaked skewers.
  3. Grill over medium-high, turning every 3–4 min, 12–15 min total.
  4. Thin chutney with lime juice. Brush over skewers off heat. Serve immediately.
Yes We Can! Pairings
Pineapple & Apple Chutney — glaze & dip
Spice BlendCleo's Kiss BlendContains: Tree Nuts2 oz · $13↑ top
Board
Egyptian Dukkah Board
Serves 4–610 min
Olive oil, bread, and the blend — the oldest way to eat dukkah. Pickled Hot Honey Carrots at the center, Hot Pepper Jelly in a ramekin. Dip bread in oil, press into blend, repeat.
Ingredients
  • Cleo's Kiss Blend3 tbsp
  • Good olive oil¼ cup
  • Warm pita or sourdough1 loaf
  • Pickled Hot Honey Carrots½ cup
  • Hot Pepper Jelly2 tbsp
  • Aged cheese (manchego, cheddar)4 oz
Method
  1. Pour olive oil into a shallow bowl. Spoon Cleo's Kiss alongside for dipping.
  2. Arrange Pickled Hot Honey Carrots at the center of the board.
  3. Add Hot Pepper Jelly in a ramekin. Place cheese on the board.
  4. Serve with warm pita. Dip bread in oil, press into blend.
Yes We Can! Pairings
Pickled Hot Honey Carrots — centerpieceHot Pepper Jelly — board heatSpiced Whole Grain Mustard — oil blend
Side
Cleo's Kiss Roasted Carrots
Serves 435 min
Roasted fresh carrots glazed with honey, served alongside the Pickled Hot Honey Carrots. Hot and cold, glazed and brined on one plate. Cleo's Kiss as the finishing crunch.
Ingredients
  • Cleo's Kiss Blend1½ tsp
  • Carrots, peeled, halved lengthwise1 lb
  • Olive oil2 tbsp
  • Honey1 tbsp
  • Pickled Hot Honey Carrots¼ cup alongside
  • Fresh mint or parsleygarnish
Method
  1. Preheat oven to 425°F. Toss carrots with olive oil and Cleo's Kiss blend.
  2. Roast cut-side down 20 min until golden at edges.
  3. Drizzle honey over carrots. Roast 8 more min.
  4. Plate roasted carrots. Arrange cold Pickled Hot Honey Carrots alongside. Garnish with herbs.
Yes We Can! Pairings
Pickled Hot Honey Carrots — alongsideHoney & Vine Brine — glaze finish
Core Products

The Yes We Can! core lineup. Every recipe here pairs with at least one other product in the lineup for a complete meal or board.

Core ProductGarlic Dill Pickle16 oz · $11↑ top
Dressing
Pickle Brine Vinaigrette
Makes ½ cup5 min
The brine already has acid, salt, and garlic. Spiced Whole Grain Mustard as the emulsifier and olive oil is all it needs. The dressing that makes people ask what you put in it.
Ingredients
  • Garlic Dill Pickle brine3 tbsp
  • Spiced Whole Grain Mustard1 tsp
  • Good olive oil¼ cup
  • Honey1 tsp
Method
  1. Combine brine, mustard, and honey in a small jar.
  2. Add olive oil, cap, shake vigorously until emulsified.
  3. Taste — more brine for tang, more honey for balance.
  4. Dress greens immediately or refrigerate up to 1 week.
Yes We Can! Pairings
Spiced Whole Grain Mustard — emulsifierSalt & Vine Brine — alternate acid base
Board
Classic Pickle & Charcuterie Board
Serves 6–815 min
Garlic Dill Pickle is the savory backbone. B&B Pickles add sweet contrast. Hot Pepper Jelly brings heat. Spiced Whole Grain Mustard ties it all together.
Ingredients
  • Garlic Dill Pickle6–8 spears
  • Hot Pepper Jelly3 tbsp
  • Spiced Whole Grain Mustard2 tbsp
  • Assorted charcuterie6 oz
  • Aged cheddar, manchego, or brie6 oz
  • Crackers and breadto fill
Method
  1. Place mustard and jelly in ramekins first — they anchor everything else.
  2. Add cheese in clusters. Fold charcuterie in ribbons between cheese.
  3. Tuck Garlic Dill spears alongside meats. Fill with crackers and bread.
Yes We Can! Pairings
Hot Pepper Jelly — board heatSpiced Whole Grain Mustard — condimentBread & Butter Pickles — sweet contrast
Core ProductBread & Butter Pickles16 oz · $11↑ top
Sandwich
BBQ Pulled Pork with B&B Pickles
Serves 630 min with cooked pork
The B&B Pickle sweet crunch cuts through the fat the way nothing else does. Doc's Backyard BBQ Blend on the pork, Dr. Pepper BBQ Sauce to finish.
Ingredients
  • Bread & Butter Pickles½ cup sliced
  • Doc's Backyard BBQ Blend2 tbsp
  • Pork shoulder, shredded2 lbs
  • Dr. Pepper BBQ Sauce⅓ cup
  • Brioche buns, toasted6
  • Coleslaw1 cup
Method
  1. Rub pork with Doc's blend. Slow cook at 275°F 6–8 hrs until pull-apart. Shred.
  2. Toss shredded pork with Dr. Pepper BBQ Sauce. Heat through.
  3. Build on toasted brioche: pork, coleslaw, a generous layer of B&B Pickles.
Yes We Can! Pairings
Doc's Backyard BBQ Blend — pork rubDr. Pepper BBQ Sauce — sauce
Comfort Food
B&B Pickle Smash Grilled Cheese
Serves 215 min
The sweet brine cuts through sharp cheddar beautifully. Hot Pepper Jelly stirred into the butter before grilling takes it from comfort food to something memorable.
Ingredients
  • Bread & Butter Pickles¼ cup sliced
  • Hot Pepper Jelly1 tbsp
  • Sharp cheddar, sliced4 oz
  • Sourdough bread4 slices
  • Salted butter, softened2 tbsp
Method
  1. Mix softened butter with Hot Pepper Jelly. Spread on outside of bread.
  2. Layer cheddar inside, then a generous layer of B&B pickles.
  3. Cook over medium heat pressing gently, about 4 min per side until golden.
  4. Rest 1 min before cutting.
Yes We Can! Pairings
Hot Pepper Jelly — butter mix
Core ProductHot Pepper Jelly8 oz · $10↑ top
Appetizer
Cream Cheese & Pepper Jelly Platter
Serves 85 min
Hot Pepper Jelly poured over cream cheese is the most approachable Yes We Can! appetizer. Add Spiced Whole Grain Mustard and Cleo's Kiss on the same board to round it out.
Ingredients
  • Hot Pepper Jelly4–5 tbsp
  • Cream cheese, softened block8 oz
  • Crackersto serve
  • Spiced Whole Grain Mustard1 tbsp alongside
Method
  1. Place cream cheese block on a board or shallow bowl.
  2. Spoon Hot Pepper Jelly generously over the top — let it cascade down the sides.
  3. Arrange crackers around. Add Spiced Whole Grain Mustard in a ramekin alongside.
Yes We Can! Pairings
Spiced Whole Grain Mustard — board mustardCleo's Kiss Blend — board dukkah
Main
Pepper Jelly Glazed Salmon
Serves 425 min
The heat of the jelly blooms as it caramelizes, the sweet rounds it out. Pair with Friday Fish Blend on the fish for a complete double-product serve.
Ingredients
  • Hot Pepper Jelly3 tbsp
  • Friday Fish Blend1 tsp
  • Salmon fillets4 × 5 oz
  • Soy sauce1 tbsp
  • Fresh ginger, grated1 tsp
Method
  1. Preheat oven to 400°F. Season salmon with Friday Fish Blend.
  2. Whisk Hot Pepper Jelly, soy sauce, and ginger for glaze.
  3. Brush half the glaze over each fillet. Roast 12–14 min.
  4. Brush remaining glaze in final 3 min. Serve immediately.
Yes We Can! Pairings
Friday Fish Blend — seasoning base
Core ProductDr. Pepper BBQ Sauce8 oz · $10↑ top
Main
BBQ Pulled Chicken Sandwiches
Serves 64 hrs
Dr. Pepper gives the sauce a deep molasses-and-cherry note unlike any commercial BBQ sauce. It caramelizes beautifully on chicken.
Ingredients
  • Dr. Pepper BBQ Sauce½ cup
  • Chuckwagon Brisket Blend1 tbsp
  • Bone-in chicken breasts or thighs3 lbs
  • Chicken broth1 cup
  • Brioche buns6
  • Bread & Butter Pickles — top¼ cup
Method
  1. Season chicken with Chuckwagon blend. Sear in oil until browned.
  2. Add broth and ⅓ cup BBQ sauce. Slow cook 3–4 hrs until pull-apart. Shred.
  3. Toss with remaining BBQ sauce.
  4. Pile on toasted brioche. Top with Bread & Butter Pickles.
Yes We Can! Pairings
Chuckwagon Brisket Blend — rubBread & Butter Pickles — topping
Flatbread
BBQ Bacon Flatbread
Serves 420 min
Dr. Pepper BBQ Sauce as the pizza sauce caramelizes beautifully at high heat. Top with Bread & Butter Pickles after baking — hot flatbread, cold pickles.
Ingredients
  • Dr. Pepper BBQ Sauce3 tbsp
  • Flatbread or pizza dough2 pieces
  • Mozzarella, shredded1 cup
  • Bacon, cooked and crumbled4 strips
  • Red onion, thin sliced¼ cup
  • Bread & Butter Pickles¼ cup
Method
  1. Spread BBQ sauce on flatbread. Top with mozzarella, bacon, and onion.
  2. Bake at 450°F for 10–12 min until cheese is bubbling.
  3. Remove from oven. Immediately scatter B&B Pickles over the top.
  4. Slice and serve — cold pickles on hot flatbread is the signature.
Yes We Can! Pairings
Bread & Butter Pickles — cold finish
Core ProductSpiced Whole Grain Mustard4 oz · $7↑ top
Dressing
Whole Grain Mustard Vinaigrette
Makes ½ cup5 min
The mustard is the emulsifier — it holds the dressing together without dairy or egg. Honey & Vine Brine as the acid adds floral depth that plain vinegar can't match.
Ingredients
  • Spiced Whole Grain Mustard1 tbsp
  • Honey & Vine Brine2 tbsp
  • Good olive oil¼ cup
  • Shallot, minced1 small
Method
  1. Whisk mustard, Honey & Vine Brine, and shallot in a small bowl.
  2. Stream in olive oil while whisking continuously until emulsified.
  3. Season with salt and pepper. Refrigerate up to 5 days.
Yes We Can! Pairings
Honey & Vine Brine — acid baseSalt & Vine Brine — alternate acid
Main
Mustard-Crusted Pork Tenderloin
Serves 435 min
The seeds bloom and crunch during roasting. Warm cinnamon and ginger in this mustard make it genuinely different. Garlic Dill Pickle alongside cuts the richness.
Ingredients
  • Spiced Whole Grain Mustard2 tbsp
  • Pork tenderloin1½ lbs
  • Fresh rosemary and thyme2 sprigs each
  • Olive oil1 tbsp
  • Garlic Dill Pickle4 spears alongside
Method
  1. Preheat oven to 425°F. Sear pork in oven-safe pan over high heat, 2 min per side.
  2. Off heat, brush mustard generously over all surfaces. Press herbs onto mustard.
  3. Roast 18–22 min until 145°F internal. Rest 5 min.
  4. Slice into medallions. Serve with Garlic Dill Pickle spears alongside.
Yes We Can! Pairings
Garlic Dill Pickle — alongside
Core ProductPickled Hot Honey Carrots16 oz · $11↑ top
Board
Hot Honey Carrot & Feta Board
Serves 4–610 min
The Pickled Hot Honey Carrots command the board in color and gloss. Cleo's Kiss sprinkled over feta bridges NH honey to Egyptian-inspired spice.
Ingredients
  • Pickled Hot Honey Carrots½ cup
  • Cleo's Kiss Blend1 tbsp
  • Block feta cheese4 oz
  • Good olive oil2 tbsp
  • Hot Pepper Jelly1 tbsp
  • Pita or flatbreadto serve
Method
  1. Place feta in center of board. Drizzle olive oil, press Cleo's Kiss on top.
  2. Arrange Pickled Hot Honey Carrots alongside as the anchor.
  3. Add Hot Pepper Jelly in a ramekin for dipping.
  4. Serve with warm pita alongside.
Yes We Can! Pairings
Cleo's Kiss Blend — feta toppingHot Pepper Jelly — dipping ramekin
Bowl
Roasted Carrot & Pickle Grain Bowl
Serves 230 min
Roasted fresh carrots glazed with Honey & Vine Brine, served alongside the Pickled Hot Honey Carrots. Hot and cold, glazed and brined. Cleo's Kiss as the finishing crunch.
Ingredients
  • Pickled Hot Honey Carrots½ cup
  • Honey & Vine Brine2 tbsp
  • Cleo's Kiss Blend1 tsp
  • Fresh carrots, halved lengthwise½ lb
  • Cooked farro, quinoa, or rice2 cups
  • Greek yogurt or tahini¼ cup
Method
  1. Roast fresh carrots at 425°F with olive oil for 20 min.
  2. Brush Honey & Vine Brine over carrots. Roast 8 more min until glazed.
  3. Build bowl: grain base, dollop of yogurt or tahini, roasted carrots.
  4. Add Pickled Hot Honey Carrots alongside. Sprinkle Cleo's Kiss over the top.
Yes We Can! Pairings
Honey & Vine Brine — glazeCleo's Kiss Blend — finishing crunch
Coming Soon

Coming to shelves this fall. Apple Bourbon Jam, Pineapple & Apple Chutney, Christmas Pickle, Salt & Vine Brine, and Honey & Vine Brine are on their way. Get on the list at yeswecanpickle.com to be first to know.

Coming FallApple Bourbon Jam8 oz · $10↑ top
Appetizer
Brie & Apple Bourbon Jam Crostini
Serves 6–810 min
Apple, bourbon, and brie is one of the great autumn flavor combinations. Spiced Whole Grain Mustard on the back of the bread is the hidden layer that makes it.
Ingredients
  • Apple Bourbon Jam¼ cup
  • Spiced Whole Grain Mustard1 tbsp
  • Brie cheese, sliced4 oz
  • Baguette or crostini, toasted16 slices
  • Fresh thymegarnish
Method
  1. Toast baguette slices until golden. While warm, spread Spiced Whole Grain Mustard on each.
  2. Top with a slice of brie.
  3. Spoon Apple Bourbon Jam generously over brie.
  4. Garnish with fresh thyme. Serve while cheese softens from the warm bread.
Yes We Can! Pairings
Spiced Whole Grain Mustard — bread baseChristmas Pickle — board contrast
Main
Apple Bourbon Glazed Pork Chops
Serves 435 min
The bourbon caramelizes at high heat into a glaze that rivals a proper restaurant reduction — in one jar. Chuckwagon blend underneath adds smoke that makes the sweet glaze land.
Ingredients
  • Apple Bourbon Jam3 tbsp
  • Chuckwagon Brisket Blend1 tsp
  • Thick-cut bone-in pork chops4
  • Olive oil1 tbsp
  • Apple cider vinegar1 tbsp
Method
  1. Season pork chops with Chuckwagon blend. Sear in cast iron, 3 min per side until deeply golden.
  2. Mix Apple Bourbon Jam and cider vinegar. Spoon over chops.
  3. Finish in 375°F oven 8–10 min until 145°F internal.
  4. Rest 5 min. Serve with pan glaze spooned over.
Yes We Can! Pairings
Chuckwagon Brisket Blend — rubChristmas Pickle — table contrast
Coming FallPineapple & Apple Chutney8 oz · $12↑ top
Main
Pork Tenderloin with Pineapple Chutney
Serves 440 min
The acidity cuts the fat, pineapple brings brightness, the warm spice echoes Martinique Blend. Use the blend as the rub and the chutney as the table sauce.
Ingredients
  • Pineapple & Apple Chutney¼ cup + table
  • Martinique Blend1½ tsp
  • Pork tenderloin1½ lbs
  • Olive oil1 tbsp
Method
  1. Rub pork with Martinique blend. Sear all sides in oil until golden.
  2. Spread 2 tbsp chutney over tenderloin. Roast at 425°F for 20–22 min until 145°F internal.
  3. Rest 5 min. Slice and serve with remaining chutney alongside.
Yes We Can! Pairings
Martinique Blend — rubSpiced Whole Grain Mustard — board mustard
Board
Chutney & Aged Cheddar Board
Serves 615 min
Chutney and aged cheddar is a classic. The pineapple brightness cuts through sharp cheddar beautifully. Spiced Whole Grain Mustard and Christmas Pickle complete the board.
Ingredients
  • Pineapple & Apple Chutney⅓ cup
  • Spiced Whole Grain Mustard2 tbsp
  • Aged sharp cheddar4 oz
  • Gruyère or manchego4 oz
  • Crackers, sliced baguetteto fill
  • Christmas Pickle4 spears
Method
  1. Place chutney and mustard in ramekins as anchor points.
  2. Slice cheeses in thick wedges. Arrange in clusters.
  3. Add Christmas Pickle spears for color and crunch.
  4. Fill with crackers and bread.
Yes We Can! Pairings
Spiced Whole Grain Mustard — alongsideChristmas Pickle — color & crunch
Coming FallChristmas Pickle16 oz · $11↑ top
Board
Holiday Charcuterie Board
Serves 10–1220 min
The Christmas Pickle anchors the holiday board — its spiced brine gives a warm depth a standard dill can't match. All four Yes We Can! fall products together on one board.
Ingredients
  • Christmas Pickle6–8 spears
  • Apple Bourbon Jam3 tbsp
  • Pineapple & Apple Chutney3 tbsp
  • Spiced Whole Grain Mustard2 tbsp
  • Prosciutto, salami, smoked turkey10 oz
  • Brie, aged cheddar, gouda12 oz
  • Crackers, grapes, dried apricotsto fill
Method
  1. Place all four Yes We Can! products in ramekins — evenly spaced as anchors.
  2. Add cheese in clusters between the ramekins.
  3. Fold charcuterie in ribbons between cheese clusters.
  4. Tuck Christmas Pickle spears alongside meats. Fill with crackers, grapes, and apricots.
Yes We Can! Pairings
Apple Bourbon Jam — sweetPineapple & Apple Chutney — tangySpiced Whole Grain Mustard — savory
Cocktail
Christmas Pickle Bloody Mary
Serves 15 min
Christmas Pickle brine — with its warm spiced notes — elevates a Bloody Mary into something genuinely seasonal. The spear as the garnish is the finishing touch.
Ingredients
  • Christmas Pickle brine2 tbsp
  • Vodka1.5 oz
  • Tomato juice4 oz
  • Lemon juice½ oz
  • Hot sauce, Worcestershiredash each
  • Christmas Pickle speargarnish
Method
  1. Combine pickle brine, vodka, tomato juice, lemon juice, hot sauce, and Worcestershire with ice.
  2. Shake gently. Pour into a tall glass over fresh ice.
  3. Garnish with Christmas Pickle spear.
Yes We Can! Pairings
Salt & Vine Brine — alternate brine base
Coming FallSalt & Vine Brine8 oz · $9↑ top
Dressing
Salt & Vine Vinaigrette
Makes ½ cup5 min
Four ingredients in the brine, four in the dressing. The salt is already balanced, the acid is already there. Spiced Whole Grain Mustard is the only addition that matters.
Ingredients
  • Salt & Vine Brine3 tbsp
  • Spiced Whole Grain Mustard1 tsp
  • Good olive oil¼ cup
  • Honey (optional)1 tsp
Method
  1. Combine brine and mustard in a small jar. Shake to combine.
  2. Stream in olive oil while whisking to emulsify. Add honey if desired.
  3. Taste — more brine for acid, more oil for richness.
  4. Refrigerate up to 1 week. Shake before each use.
Yes We Can! Pairings
Spiced Whole Grain Mustard — emulsifierHoney & Vine Brine — sweeter alternate
Cocktails & Shrubs
Salt & Vine Seasonal Shrubs
Makes 1 cup shrub5 min + 48 hrs
The brine is your base — you choose the fruit. Cranberries for a holiday shrub, strawberries for spring, peaches for summer, apple and cinnamon for fall.
Ingredients
  • Salt & Vine Brine1 cup
  • Fresh fruit of choice (see method)½ cup
  • Sparkling water4–5 oz to serve
  • Spirits of choice (optional)1.5 oz
Method
  1. Choose your fruit: cranberries + orange zest · strawberries · peaches · apple + cinnamon.
  2. Combine brine and fruit in a jar. Seal. Refrigerate 48 hours.
  3. Strain through a fine mesh sieve. Discard solids.
  4. Serve 2 tbsp over ice topped with sparkling water. Add gin, bourbon, or vodka if desired.
Yes We Can! Pairings
Honey & Vine Brine — sweeter side-by-side
Coming FallHoney & Vine Brine8 oz · $10↑ top
Cocktail
Honey & Vine Old Fashioned
Serves 15 min
The brine replaces the sugar cube — NH honey carries the sweetness and floral complexity that simple syrup can't. ACV lifts the bourbon the way bitters do.
Ingredients
  • Honey & Vine Brine2 tbsp
  • Bourbon2 oz
  • Aromatic bitters2 dashes
  • Large ice cube1
  • Orange peel — express and drop1 strip
Method
  1. Add Honey & Vine Brine and bitters to a mixing glass with ice. Stir 10 seconds.
  2. Add bourbon. Stir 15 more seconds.
  3. Strain over a large ice cube in a rocks glass.
  4. Express orange peel over the surface, run around the rim, drop in.
Yes We Can! Pairings
Salt & Vine Brine — side-by-side tastingPickled Hot Honey Carrots — NH honey story
Sauce · Glaze
Honey & Vine Mustard Glaze
Makes ¼ cup10 min
Honey & Vine Brine and Spiced Whole Grain Mustard make a glaze for salmon, chicken, or roasted carrots — and a board dipping sauce you'll reach for every time.
Ingredients
  • Honey & Vine Brine3 tbsp
  • Spiced Whole Grain Mustard1 tbsp
  • Butter (for pan sauce version)1 tbsp
  • Protein or vegetables of choiceas needed
Method
  1. Whisk Honey & Vine Brine and Spiced Whole Grain Mustard together.
  2. As a glaze: brush over protein in the final 5 min of cooking.
  3. As a pan sauce: deglaze after searing, add butter and swirl to emulsify.
  4. As a board drizzle: serve as-is in a ramekin alongside cheese and bread.
Yes We Can! Pairings
Spiced Whole Grain Mustard — the glaze partnerPickled Hot Honey Carrots — alongside