For a mouth-watering pickle made locally in Vancouver with organic BC cucumbers, Mandi’s Mickles offers a wide range of flavours from tangy to spicy or sweet. Mickles pickles have a potent brine that packs flavour into every crunchy bite. Plus, Mandi pickles carrots, onions, jalapenos, and fiddleheads as well as cukes. We spoke to Mandi herself to learn more.
What is your business called and what does it do?
Mandi’s Mickles—where pickles aren’t just pickles, they’re an obsession. We create bold, full-flavoured, handcrafted pickled goods using locally sourced ingredients. From our Loaded Garlic Mickles to our Tickled Pink Onions, every jar is packed with personality and crunch.
What made you want to do this work?
Pickling runs deep in my family. I grew up watching my mom and grandmother preserve everything from strawberries to chutney. What started as a kitchen experiment quickly turned into a full-blown business when people started asking, “Where can I buy these?” Turns out, a lot of people are just as pickle-obsessed as I am.
What problem did you want to solve with your business?
Two things: Boring pickles and food waste.
Most pickles on the market lack creativity and depth of flavour. I wanted to bring big, bold flavours to the table—pickles that actually get people excited. I also wanted to show that sustainability and small-batch food production go hand in hand. We prioritize locally sourced ingredients and focus on low-waste production.
Who are your clientele/demographics?
Our #MicklesMob is a mix of foodies, pickle fanatics, charcuterie lovers, and cocktail enthusiasts. From chefs to home cooks to people who just eat pickles straight from the jar (no shame), our community is diverse but united by their love for big, bold flavours.
How does your business make money? How does it work?
We sell Mickle’s online, at farmers’ markets, through select retailers, and via local home delivery. We also collaborate with restaurants and breweries that feature Mickles on their menus (because let’s be real—pickles belong everywhere).
Where in the city can we find your profession?
You can find Mickles at local farmers’ markets, specialty stores, and select restaurants across BC. We’ve also got amazing retail partners in places like Strong’s Markets (Dunbar and Squamish), Barnside Brewing, Inlet Seafoods and Provisions Market in Langley. And of course, you can order online and have Mickles delivered straight to your door!
What is the best question a prospective customer could ask a member of your profession when comparing services?
“What makes your pickles different?”
My answer? The brine, the crunch, and the creativity. Our flavours are layered and unique—there’s nothing basic about them. Plus, we focus on small-batch production with high-quality ingredients, so every jar delivers bold, unforgettable taste.
What is the best part about what you do? What is the worst part?
Best part? Hearing people’s reactions when they try Mickles for the first time. Seeing someone’s face light up when they taste our Spicy Senorita Pickles or Loaded Garlic Mickles—that never gets old.
Worst part? Pickle juice burns. Ever splashed vinegar and hot pepper brine into a tiny cut on your hand? Yeah… not fun.
What is your favourite joke about your own profession?
“What did the cucumber say to the pickle?”
“You mean a lot to me… but you’re kind of in a bit of a pickle right now.”
Where can we follow you?
Website | Instagram | Facebook
PAY IT FORWARD: What is another local business that you love?
So many! But I have to shout out Friday Cheese Co.—because what’s a pickle without some amazing cheese?
