edspickles · a neighbourhood culture

Pickles made by hand,
from jars nobody used.

eds' pickles is for people whose bodies are a little more honest about the world than most — the sort who find their way to the long, slow ferment. Here, pickling starts twice: with the food that finds you, and with the jar that was going to be thrown away.

Find jars Meet the ingredients

How do I start?

Every good culture wants two things: food and a home. We'll never leave you guessing where either comes from.

Vegetables — your nearest food bank Fresh produce, pantry, or a community garden down the street. The food map finds it. Jars — call a nearby restaurant Ask them to set aside their large glass jars, or drop jars at a food bank.

The long ferment

The 120-day project is a narrative exploration — what actually happens to vegetables, brine, and you, when fermentation is given four whole months. No conclusions drawn, an experiment kept.

  • Days 1–14 — the culture wakes up
  • Days 15–60 — the deep work, slowly
  • Days 61–120 — compounds that only form over months
Follow the 120-day journey

A culture, not a product

One jar in, one jar out.

Creates that are passed on never die — they get better at knowing their house. That's the whole loop: a jar finds a kitchen, a brine finds a jar, a neighbour finds both. Quiet things, made badly on purpose, in public.

Pickle clubs