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Hold The Pickle
No Pickle? No Problem!
Overview
| Date Established | 10/2022 |
| Founder | Susie Donohue |
| Industries |
Entrepreneurship
Food
E-commerce & Retail
Beverage
|
| Website | http://www.holdthepickle.com |
| Social |
|
About
Picture this: a widowed NYC public school teacher is hosting a backyard BBQ and realizes โ no pickles. Instead of running to the store, she spent the next two years developing the world's first line of all-natural, vegan, kosher, gluten-free dill pickle seasonings. Thirteen months after launch, Hold The Pickle is doing $30,000 a month in sales.
This is a feel-good story that also happens to be absolutely delicious โ and I'd love to bring it to your viewers.
"It's the 'everything bagel' seasoning for pickle lovers โ and 90% of Americans love pickles."
Why this works for your show:
๐ฅ It's visual and interactive. We shake Hold The Pickle onto popcorn, stir it into a Bloody Mary, dip chips โ live on set. Hosts will be reaching for more on camera, guaranteed.
โค๏ธ The story hits hard. Single mom. Widowed in 2017. Two master's degrees, zero food industry experience. Powered entirely by grit โ and a love of pickles.
๐ Pickles are having a moment. Social conversations around pickles are up 11.5% in the past year โ this is a trend your viewers are already talking about.
โญ Celebrity-approved. Reddit co-founder Alexis Ohanian and bestselling author Matt Higgins have both publicly shouted out Hold The Pickle.
I'll bring the bottles, the dip, and the Bloody Mary mix. All you need to bring is an appetite.
Would love to find a time to chat โ even just 10 minutes. Thank you so much for your consideration!
Founding Story
It started with an empty fridge and a backyard BBQ.
In the spring of 2022, I was hosting a small family gathering and realized โ no pickles. My daughter saved the day with a dill seasoning she'd picked up at a farmer's market, but one taste told me everything: dried dill alone tastes like dirt. It was not it. But the idea? The idea was everything.
What if there was a pickle-flavored seasoning that actually tasted like a real dill pickle โ something you could shake onto anything and always have on hand?
I tried mixing blends in my own kitchen. Fail. I hired chefs to help. Fail. I researched, I read, I refused to quit โ and eventually found my way to a food development company partnered with Cornell. After countless trials, Hold The Pickle was born.
I'm a New York public school teacher and a single mom. I lost my husband and high school sweetheart in 2017 after his battle with melanoma. I have two master's degrees โ neither of them in food. What I do have is determination, a love of pickles, and a deep need to show my kids and my students that anything is possible.
Thirteen months after launch, Hold The Pickle went from zero to $30,000 a month in sales.
No pickle? No problem. The rest is history.
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