Welcome to The Petite Plate!

Posted on October 11, 2018

Thanks for joining me!

I am Shannon and I am so glad you’re here! My passion for food and people comes together when I get to feed the people I care about, so welcome to the club! I created this blog to share the kitchen secrets I can’t live without, some classic southern recipes, and plenty of clean-eating dishes that I have cooked up just for you! My recipes are often dairy and gluten free, mostly paleo, and sometimes Whole30. In between cooking, eating, and telling you all about it, I work in property management, love to read, and find myself on an unsettling number of bad first dates. PSA: There is nothing wrong with cooking and enjoying a nice steak dinner by yourself/with your cat. (Right?)

My love for cooking started from watching my mom make family dinners every night, seeing people react to my Grandma’s famous caramel cake, and gorging myself on the fresh picked fruits and veggies my Kookie (grandfather) always had at his house. My goal is to bring the same love, warmth, and deliciousness to your table!

TPP Photo


Spicy and Sweet Frickles

Posted on November 19, 2018

High-res version

Frickles AKA: Fridge Pickles (because I’m busy and hip and make up my own slang)

These are the perfect pickle for snacking, adding to a salad, or to garnish a Bloody Mary with!

The first time I made these was for the girls in my book club and they nearly disappeared before I could try them myself! This is an easy recipe to tweak if you like your pickles a little sweeter or a little spicier than I do (they will get spicier the longer they marinate!). I use okra, cucumbers, and french green beans because they’re my favorite, but any veggies would be great. Try this recipe with carrots, cauliflower, or peppers and let me know what you think! They’re easy, they’re delicious, and they’re impressive so give these freaking frickles a try already!

Spicy Sweet Fridge Pickles (AKA: Frickles)

  • Servings: 2 Qt Jars
  • Difficulty: easy
  • Print

Crunchy and Sweet Pickles with a Kick! Perfect for snacking or dressing up your Bloody Mary!

Credit: thepetiteplate.org


  • 2 cups of water
  • 1 cup white vinegar
  • 3 tsp salt
  • 2 Tbsp Whole Peppercorns
  • 3 tbsp granulated sugar
  • 4 cloves garlic – sliced
  • A handful of fresh dill
  • 6 Red Thai Chilis
  • 2 Persian Cucumbers
  • A handful of French Green Beans
  • 15(ish) Okras – depending on size!


  1. Slice Cucumbers into spears and coarsely chop the Thai Chilis, set aside
  2. Bring 2 cups of water to a boil.
  3. Add Vinegar, Salt, Peppercorns, and Sugar. Stir until the salt and sugar have dissolved.
  4. Bring mixture back to a boil. Turn down the heat and and let simmer covered for 5 to 10 minutes.
  5. Assemble your veggies in your jars (I used two 1 quart mason jars). Don’t pack too tightly, you need room for the brine and seasonings!
  6. Add garlic slices, Thai Chilis, and Fresh Dill to each jar.
  7. Pour Brine over the veggies and cover with air-tight lid.
  8. The pickles will be ready to eat in 2-3 days and will keep for about 4-6 weeks in the fridge! Enjoy!