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.

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

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

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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.

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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.

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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)

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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.

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Photos by Collin Hughes

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