Poi Dog and Fishtown Pickle Project Collaborate to Create “Aloha Pickles”

Poi Dog, purveyors of Hawai’i at-home condiments founded by chef and writer Kiki Aranita, and Fishtown Pickle Project,  founded by Niki Toscani and Mike Sicinski, just announced their first collaboration and the next big dill to hit pantries and picnic baskets across Philadelphia: Introducing Aloha Pickles, the new crunchy, tangy, slightly-spicy pickles inspired by the flavors found in Poi Dog’s Chili Peppah Water — Aranita’s interpretation of the popular, versatile condiment used to garnish a wide array of Hawaiian cuisine (found at Riverward’s Produce, Herman’s Coffee, and at poidogsauces.com). Aloha Pickles ($14/jar, vegan, gluten free) are available now at both Riverward’s Produce locations, as well as via fishtownpickles.com, just in time for spring and summer spearing. Additional retailers to follow shortly.

Crafted in the Fishtown Pickle Project studio inside the historic Globe Dye Works building, Aloha Pickles are made by infusing fresh ginger, Fresno chili peppers, and hibiscus flowers into the brine where crunchy Kirby cucumbers marinate in a base of white vinegar, rice vinegar, salt, garlic, coriander and onion. These slightly-spicy spears, tinged a vibrant fuschia from the hibiscus flowers, make for the perfect snack on their own (topped with a drizzle of Chili Peppah Water for an extra kick!), or paired with everything from picnic lunches (think, hoagies, potato chips) to charcuterie boards (pimento, prosciutto, and pickles, anyone?).

“It’s always so much fun collaborating with other Philly makers to create something new out of what we already know and love — who knew pickles would be such a great canvas?” said Aranita. “For people who aren’t yet familiar with our sauces, we’re hoping that biting into a Fishtown Pickle full of the flavors of Hawai’i might just be the perfect introduction.”

Poi Dog’s Chili Peppah Water ($16/9 oz | Vegan, gluten-free) brings flavors of the islands to the mainland with just a quick squeeze of the bottle. Aranita’s interpretation of this Hawaiian condiment, often homemade, that graces restaurant and home kitchen tables alike lends a wide array of dishes a spicy, gingery, and vinegary tang laced with Hawaiian Sea Salt. The savory, vibrant condiment is made with pure water, a variety of vinegars, and seasonally rotating chilis that kick a refreshing boost into countless culinary applications.

“We had a blast taste-testing and developing the unique flavors of the Aloha Pickles,” noted Toscani. ”The versatility of Chili Peppah Water really gave us the space to play around with ingredients to bring those flavors into another format.”

The collaborative Aloha Pickles label bears Fishtown Pickle Project’s familiar bold fonts, adorning a pastiche of Poi Dog’s signature pink Chili Peppah water label that showcases a pattern known in Hawai’i as “palaka”. This pattern represents traditional palaka shirts (and fabric) that Aranita’s grandmother sold while working at a plantation store in the town of Waipahu, Hawai’i, and inspired the visual branding of all of Aranita’s sauces.

Aloha Pickles are available now at both Riverward’s locations (Old City and Fishtown), and can ship nationwide via www.fishtownpickles.com, with additional Pennsylvania availability expanding soon. Poi Dog Sauces (Chili Peppah Water, Guava Katsu, and Poi Dog Huli Sauce) are available at a wide array of Pennsylvania and Philadelphia retailers, including Riverward’s Produce, Fishtown Seafood, Herman’s Coffee, and more.

Aranita spent seven years as co-chef and owner of Poi Dog, a Philadelphia-based restaurant and catering company that served Hawai’i’s local food. The brick-and-mortar location closed in July 2020, but Aranita has kept the brand alive in her line of retail sauces and through pop-ups spanning Huli Huli Lobster Rolls at Oyster House, Hawaiian Pulled Pork at Fette Sau, a Huli Huli Chicken Bowl at Chopt, Chili Peppah Water over Salmon Shoyu Poke, Chili Peppah Water Caesar dressing, and many more.