Rick Field spent summers in Vermont, where he would pickle with his mom while listening to Red Sox on the radio. After studying English at Yale, Rick worked in TV (VH1 and Bill Moyers), but would spend weekends continuing the tradition in his NYC apartment. It wasn’t long before Rick decided to pickle full time.
His pickles are now made in Kingston, New York (The Hudson Valley) and in Lancaster County, Pennsylvania (Amish Country), using old-fashioned techniques of home-canning. Each jar is hand-packed in a time-consuming process using premium spices and seasonal produce from local farmers. Rick uses a minimum of salt and sugar in order to let the taste of the fresh veggies shine through.
Rick’s Picks offices are located in the historic ‘pickle district’ of the Lower East Side, near “gastronomic temples” such as Katz’s Deli, Russ and Daughters and Yonah Schimmel’s. The father of two almost-2-years-old daughters still finds time to man his usual station at the Union Square Greenmarket on Wednesdays. And to test new recipes at his own stove.
"I love the heat, the steam, the music, the beer,” Rick says. “My favorite sensation that occurs during home pickling is when you dump out the huge pot of boiling water at the end. The steam gives you a free facial.”