As the Flamingo Estate site explains, “Pamela’s Pickles are both hot and vegan,” developed from a recipe passed down to Anderson from her great-aunt.
However, if you’ve been following the last five years of the multi-hyphenate star’s career, Pamela’s Pickles actually makes perfect sense as an addition to her already food- and lifestyle-centric media portfolio; Anderson launched a vegan cookbook earlier this year; has two lifestyle television shows under her belt: Pamela’s Garden Of Eden (2022) and Pamela’s Cooking with Love (2025); and just talked about the sourdough bread and cookies that she enjoyed baking for her The Naked Gun co-star and paramour Liam Neeson during filming. (Personally, I have had my eye on her lifestyle brand potential ever since she shared her cottagecore Malibu beach house on MTV Cribs in 2000, which remains my go-to lucid dreamscape.)
But, back to the pickles — how do they taste? Snackers can expect crisp cucumbers in a brine base with mustard, dill, garlic, and rose combined with pink peppercorns, guajillo chiles, and smoky sea salt, and all of the pickles’ sale proceeds will go to an Anderson-selected non-profit, the California Wildlife Center.
Flamingo Estate has also made a habit out of mastering splashy but understated celebrity collaborations (remember when it nonchalantly made honey in Will Ferrell’s yard?). Granted, at $38 a jar, these are some posh pickles. But they do benefit a good cause, and the pleasantly spicy, savory yet slightly floral cukes feels worthy of a main character cheeseboard or tapas moment.
I’m thinking: three pickles, a very dirty martini, and an Emmental-stuffed käsekrainer? Quite a way to curate an end of summer charcuterie board.
