B: Kendra and I met while working at a marketing agency in Los Angeles. I was putting together a presentation deck when she tapped me on the shoulder and advised me to change my Times New Roman font to Metellica. That was the first time we spoke with each other; from then, we became friends and started dating. Kendra had a hobby of making canned jellies, chocolate and toffee and I just got involved. Even though we grew up in different parts of the world, we both shared fond childhood memories with pickles so we eventually got into it. We noticed there was no one making pickles in Southern California, a reason being California is one of the most regulated states when it comes to pickling! We wanted to start our own business so we spent a year developing recipes and going through the qualification series to eventually launch in 2013.
B: Kendra grew up in rural Mississippi so she was always familiar with pickles that had the "sweet heat of the South". I'm from Central London and my family has roots in Eastern Europe so I'm used to more savory dill pickles. Living in Southern California where there is a lot of diversity in food and culture is what inspired the creation of our flavors. For example, with our Pickled Carrots, instead of following the Mexican-styled recipe, we gave it an Asian twist with rice vinegar, ginger and red Thai chili. My mom always made Pickled Red Beets with a heavy amount of sweet cardamom, but we went an entirely opposite route by adding dill seed and a sweet and salty brine. Our motto for flavors is, "If we like it, we'll make it!"
B: It's hard to distinguish one flavor from another when it comes to many pickles in the market nowadays. For us, we put a lot of thought and effort in pushing for complex, powerful flavors that are hard to forget. We don't use preservatives or sodium chloride. We don't have any ingredients you can't identify on our labels. We also make sure to source fresh produce and local spices.
We have family, friends and part-time staff who comes in here and there to help out, but for the most part it's just us two. I'm at the production site 3-4 hours a day on average and the rest of the time I work as a digital marketing consultant to boost cash flow. Kendra is the real superhero though; she works 10 hours each day!
I've heard of a wine and cheese shop blend our Pickled Cauliflower and our Pickled Carrots together with prosciutto for a dressing. Garlic Dill Pickles can really transform a tuna melt, crab cake, or mashed potato! Pickled Red Onions is a great ingredient for making mean martinis! We like to say "Pickles aren't just for sandwiches"; they taste equally amazing in other food and drinks!