Extra Spicy Dill Pickles
Featured in Coast Magazine's article ""We Can Pickle That!"" (April 2015)
Our mission when creating an Extra Spicy Pickle was to bring the heat but not compromise on flavor. Using three types of chile, our Extra Spicy Habanero Hottie Pickles will give you a tingle and you still enjoy the extra dose of garlic and dill. Perfect deep-fried or baked with a cool buttermilk dip, elevate any sandwich or burger, or spice up a Bloody Mary.
INGREDIENTS cucumbers, apple cider vinegar, water, kosher salt, garlic, thai chile, habanero, dill, crushed red pepper, black peppercorns
PICKLES AIN'T JUST FOR SANDWICHES! • serve alongside cured meats & cheeses • make beer-battered fried pickles with buttermilk dressing • mix into potato salad topped with pickled herring • add to a prosciutto & fried egg salad • garnish & drink a spicy bloody mary with candied bacon.
The Pernicious Pickling Co. Story
Hailing from Mississippi and England, Kendra Coggin and Baron Conway have been avid picklers since their mums first slathered Chow-Chow and Piccalilli on their school lunch sandwiches. Pernicious Pickling Co. was launched in October 2013 to celebrate the bold flavors of their Southern-English heritages and the rich cultural diversity of their new home in Southern California. With a philosophy that “Pickles ain’t just for Sandwiches,” Pernicious Pickling Co.’s family of products use the freshest vegetables, a range of different brines, and sophisticated combinations of spices to ensure that each product delivers flavors that are bold, balanced, and as delectable straight out of the jar as they are in the food and drinks we love. Launched in October 2013 in Costa Mesa, California Honored with Gold & Silver sofi Awards in the Pickles & Pickled Vegetable Category (2017), Good Food Awards Winner in the Pickles category (2016) & sofi Awards Finalist in the Appetizers, Antipasto, Hors D'Oeuvres category, Summer Fancy Food Show (2016 & 2015) Press features in Better Homes & Gardens, O, The Oprah Magazine, Food Network Magazine, Saveur, Food & Wine, Gourmet News, Tasting Table, Coast, Orange Coast, The Tasting Panel, and Laguna Beach Magazines Featured in curated artisanal boxes from The Mantry, Bespoke Post, The Fare Trade, Quarterly Co., and at the James Beard Foundation’s Taste America Los Angeles events