•    Our Story   

    Many of us remember a mom, aunt or grandmother that used to put up jars of pickles, beans, fruit, or make jam that were always delicious. But today for reasons unknown to us that’s no longer so. With microwaves, ready mixes, and take-out foods most of us have become addicted to “instant” foods. Maybe it’s that no one is willing to do, has the time or thinks it’s too hard.  It’s not hard.  If you can boil water and use a timer you are able to can.

    Out of my passion for cooking, gardening, and wanting to create a piece of my childhood I stumbled upon canning for storing food that yielded tasty results even years down the road.

    This passion slowly became a business idea and decided to try my hand at running my own business after being downsized from my corporate job as a sales engineer.

    Today Frank’s Pickled Peppers has come a long way with a diverse customer base from our website customers, and customers from community farmers markets, street fairs and holiday craft shows.

    My Story:

    While pursuing my bachelor’s degree at NJIT I supported myself working in restaurants. I started busing tables and quickly moved into the kitchen as a prep cook preparing fruits and vegetables for the salad bar and making salad dressings from scratch. I later moved to the line as a cook eventually working my way up to becoming an expediter and corporate trainer. One of my cook duties was creating and preparing employee meals for the restaurant staff. I would often create unique meals that were not on the regular menu from readily available ingredients.

    After graduating college I left the restaurant business to pursue a career in engineering and sales. I may have left the food business, but food never left me. I continued to cook preparing most of our home cooked meals and enjoy using fresh herbs and vegetables whenever possible.

    When my wife and I moved into our first apartment every spring I would create a garden on our balcony growing culinary herbs and vegetables in containers. At the end of the growing season I would often find myself filling our tiny freezer with containers of pureed vegetables. I know there was a better solution. When we moved into our home I began experimenting with canning as an alternate solution to preserving the season’s bounty.

    Initially I canned home made tomato gravy, and salsa. Later created pickled roasted peppers, Sweet Pickle Relish, and Sun Dried Tomatoes in Olive Oil With Rosemary.

    In 1999 I completed 27 hours of culinary training in Italian cooking. Below is a copy of my certificate


    Every August a week long county fair comes to the East Brunswick fairgrounds.  There is a home arts competition run in conjuction with our local agricultural extension center where anyone can enter their culinary creation into the Home Arts competition to be judged and awarded ribbons. I figured why not enter my canned products into the competition. To my surprise my canned products won ribbons over several years of competing. Below in a listing of our award winning products:

    * Mild Salsa

    * Sweet Pickle Relish*

    * Sun dried Tomatoes in Extra Virgin Olive Oil  with Rosemary *

    * Roasted Bell Peppers *

    * Bread & Butter Pickle Chips *

    * Sweet & Spicy Salsa *

    * Ball Canning Co. ran and judged a national competition and my Sweet Pickle Relish won 2nd place!!! *


    The picture below shows ribbons we’ve been fortunate enough to have won over the years.

     In 2011 I launched my canning enterprise and named it Frank’s Pickled Peppers after winning awards for my pickled peppers. By 2013 we started producing pickles and other pickled vegetables and participating in community farmers markets. In 2014 I performed canning demonstrations at a local culinary school and began producing chutneys, pepper jam, flower jellies and herb jellies. In 2015 I taught canning classes for the South Brunswick Evening Adult Education program. We also began producing limited production runs of seasonal jams and other pickled vegetables from local organic farms.

    Artisanal means made by hand, in small batches, with superior quality ingredients, by a craft person. Artisanal businesses are described as still bearing the hand and the heart of their originator. They are small by definition, dedicated to high quality and high flavor. Please visit  Frank’s Pickled Peppers Recipe Page for a collection of  recipes for creating dinners, appetizers and dips using Frank’s Pickled Peppers Products.


    Frank’s Pickled Peppers is located in central New Jersey, also known as the “Garden State”. Our location provides easy access to locally grown vegetables.


    Frank’s Pickled Peppers in the News:

    Click on the blue words to link to the article pages


    Home News Tribune March 30, 2011:  “Hoping To Turn Green Thumb Into Greenbacks“.

    Intersect Fund August 24 2011: “Hoping to Turn Green Thumb into Greenbacks

    WABC-TV Ch 7 News June 27th 2012: “Intersect Fund helps people launch their own business

    About.com Food and Beverage June 27 2013: Franks Pickled Peppers Interview: The Foodpreneur interviews a successful food business, Franks Pickled Peppers, a local New Jersey business… shares tips on selling to farmers markets.

    West Windsor Farmer’s Market New Vendor Highlight: Frank’s Pickled Peppers


    Industry Week; August 13, 2015: New Jersey Entrepreneurs


    Our products are available through our Shop page, craft events and farmers markets. For a listing of farmers markets and other events we participate in please visit our Where to Find page or join our list on our Home Page to receive our newsletter.

    Frank & Beth  Schlesinger and the Frank’s Pickled Peppers team.

    Frank’s Pickled Peppers, PO Box 241, Dayton, NJ  732-735-3445




    Be Sociable, Share!