Sweet Hot Pickles


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Sweet Hot Pickles

Thinly sliced cucumbers and jalapeños with a touch of cayenne add the perfect sweet-hot balance to any dish – top nachos and burgers, stir into a hot country potato salad, serve on a cracker topped with creamy cheese, or add a splash of brine to a Rodeo Lemonade Cocktail. // INGREDIENTS: cucumbers, organic sugar, apple cider vinegar, jalapeños, lime juice, cayenne

PICKLES AIN'T JUST FOR SANDWICHES! • batter, bake & serve with cumin yogurt dip • garnish deviled eggs with sorghum mustard • add to buttermilk pimento cheese profiteroles • top a biscuit sandwich with fried chicken, mustard & honey • drink a pickled surfer cocktail.

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