It started with one jar too many.

Pickle & Co. began in a small Cairo kitchen, with a fridge that slowly filled up with jars of dill cucumbers, pink turnips and cracked green olives. Friends kept asking for their own — so we started making more.

We still do everything the slow way: real vegetables, sea salt, garlic and spices, fermented in small batches until they're snappy, tangy and alive. No shortcuts, no artificial anything.

Today we deliver those same jars fresh to doorsteps across the city — on a schedule that keeps every bite as crunchy as the day it was packed.