Creatively spiced brined veggies bring superlative snap to snacking and cooking

Pickle Montage
Thomas J. Story

“We love getting funky with pickles, whether as a side to fried chicken or using the brine as an oyster mignonette,” says Kayla Abe, cofounder of San Francisco’s Ugly Pickle Co. She and partner David Murphy source would-be discarded produce from farmers in an effort to reduce food waste, and they’re just two of the cool kids leading today’s wide-ranging Western pickle renaissance. Herewith, nine of the most delectable pickles in the West. We’ve listed them from left to right, top row to bottom row.

Mildly Spicy Pickled Peppers by Happy Girl Kitchen Co. (Pictured top row; far left.) Ideal for snacking and throwing on pizza.

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Fenn Shui by Pacific Pickle Works. (Top row; middle.) Fennel root in a rice vinegar brine.

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Bread & Butter Zucchini Pickles by Happy Girl Kitchen Co. (Top row; far right.) Zucchini, sliced onions, and a base of apple-cider vinegar.

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Umeboshi Plums by Yumé Boshi. (Middle row; far left.) Tart ume plums naturally colored by red shiso leaves.

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Bread ‘N’ Buttah Pickles by Ugly Pickle Co. (Center.) Find these at high-end grocers across San Francisco.

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Curried Carrot Pickles by Roots Kitchen & Cannery. (Middle row; far right.) The newest addition to your lunchtime grain bowl.

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Wildly Spicy Pickled Peppers by Happy Girl Kitchen Co. (Bottom row; far left.) Organic jalapeños in apple-cider vinegar. They’re available as part of a gift box.

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Brussizzle Pickled Brussels Sprouts by Pacific Pickle Works. (Bottom row; middle.) Semisweet, earthy, and just a little tart.

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Unbeetables Pickled Beets by Pacific Pickle Works. (Bottom row; far right.) Bright, naturally sweet, and made for salad.

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