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