We’re back in D.C. as part of the Warby Parker Class Trip. One of our first stops: meeting with Sarah Gordon and Sheila Fain, the meticulous crafters behind Gordy’s Pickle Jar.


What is the most obscure item you’ve tried to pickle?

We haven’t focused much on the obscure — mainly twists on old classics.


How do you suggest we eat your award-winning sweet chips?

Straight out of the jar.

(Note: their blog also includes a handful of sweet chip-topped grilled cheese recipes.)

From start to finish, how long does it take to make the perfect jar?

The process varies for each product. Hot chili spears are a relatively straightforward process: the spices go in the jar, then the cukes and then brine goes in. The jar is then capped and immediately goes in a hot water bath.


What is the best place you’ve had your pickles served or eaten?

We’re big fans of Chan Marshall so to see her enjoying a Gordy’s spear on board Doug Aitken’s Station to Station was definitely a highlight.

We tend to associate pickles with backyard barbecues and sports games. How do you fancy up your pickle eating? 

There’s almost nothing we love more than pickles at a backyard barbecue, but we also love the off-the-beaten path uses of our pickle brine, like in oysterbacks. This twist on a pickleback is a shot of rye, followed by an oyster on the half-shell topped with Gordy’s sweet brine.


And speaking of mixing pickles with alcohol, Sarah and Sheila whipped up their (very strong) Gordy’s martini for us.

Gordy’s Martini Recipe:

2 ½ oz Beefeater Gin

¼ oz hot chili spear brine

1 bar spoon Dolin Dry Vermouth

1 chili pepper

1 Hot chili spear (for garnish)


In a pint glass, muddle the chili pepper, then add gin, brine, and vermouth. Add ice to the glass until full, then gently stir until ingredients are combined and chilled. Strain into a chilled cocktail glass. Serve up, and garnish with a Gordy’s Hot Chili Spear.


Photos by Collin Hughes

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