What's in the jar?

The way we grow, distribute, eat and dispose of food has never been more important. Whether we're talking about the ingredients or packaging, our foods are now filled with hidden stories that - can't make you smile.

It's just not something we're okay with and so one of the pillars of both our mission and vision at Dillicious is do be part of the solution.

We're all about bringing back the integrity of food. So how we source our ingredients, the packaging we use and the processes we undertake are all very important.


Kirby Cucumbers
Our fresh Kirby Cucumbers are grown in Queensland. A Kirby cucumber is a group of varieties that are small seeded cucumbers, making it them the perfect pickling cucumbers. Named after Norval Kirby, who bread many different varieties in the 1920s in America. The specific Kirby variety we are using at the moment is a Bowie cucumber.

Our Dillicious Brine
Our dillicious brine is blended with water, distilled white vinegar, apple cider vinegar. Our blend is key to our flavour. The tannin rich ACV keeps our pickles crunchy and has a perfect sweetness. We use organic apple cider vinegar from our friends at Bellevue Orchard in Officer, Victoria and our distilled white vinegar is made by Mon Vinegar at their factory just near Cobram, Victoria.

Dill & Garlic
We pack each bucket with fresh dill and garlic to make sure our we're making the most flavourful pickle we can. We source our dill and garlic from multiple growers from our friends at Scicluna's.

Our Dillicious Spices
We have created a perfect spice mix blend of mustard, coriander, dill, and caraway seeds with garlic and chilli flakes.

Local Flora Honey
We use wild flower honey from Pure Peninsula Honey. Pure Peninsula is a family owned and operated business located on the Mornington Peninsula. We add one teaspoon of their Local Flora honey to each jar of our Not So So Sweet pickles adding a subtle sweetness that softens the acidity in our traditional brine.

We buy our chillies from Ndamati and Heidi at Chilli Kings. They grow over 20 varieties of the worlds hottest chillies in Northern Victoria. We use their Jalapeño and Red Habanero chillies in our Not So Sweet and Oh So Spicy pickles as well as the main ingredient to our hot sauces.

We use Olsson's rock salt. The Olsson Family have been making solar sea salt since 1948 and is the oldest family owned and operated sea salt maker in Australia.