Briny Deep Pickles is a homemade pickle company — we don't sell our pickles, our pickles are a hobby. We make pickles for our friends, families, and co-workers. One day we'd love to go legit, but for now, we love just making some mean batches of pickles in our kitchen.
We are handmade by designer and pickle enthusiast Rob Harrigan. We can smell the ocean from our porch — growing up in a landlocked state, that briny smell is nothing short of magical. So, we decided to use that for our name — plus pirates and our love of the Goonies.
Check out our flavors below and shoot us a note if you've had some — or if you'd love to try them!
We start out with organic kirby cukes and throw in one of the finest elixirs created by mankind — Bulleit Frontier Whiskey Bourbon. Each quart gets a healthy pour paired with a little sizzle from our homegrown el jefe jalapeños. A touch of honey adds just a hint of subtle sweetness. One of our favorite briny bros — it pairs like a champ with burgers, tuna and chicken salads, brats, or just for crunching.
Imagine organic kirbys and the original Sriracha hot sauce, up to no good in some salt and vinegar. Throw in some organic red peppers and bunch of cilantro — or coriander — if the mood strikes ya, and we call that a party. Garlicy, spicy goodness that kicks up asian slaws, portobello teriyaki burgers, and grilled salmons. We swear by their holistic capabilities as a cure all for what ails ya.
This is the pickle that started it all for us — organic habaneros, jalapeños, dill, garlic and kirbys that we short brine for 12 hours. These bad boys will make you sweat. They are so hot we have to wear gloves when we are prepping them so we don't burn our skin – seriously. We pair these with an icy cold one to help you cool down that burn. But then, something funny happens — you go back in for another.
Sometimes you just want a no frills pickle — this is it. Honey, loads of dill, garlic, and a couple slices of onion make these a pickle all their own. They have a subtle mellow spice, with garlic leading the charge but finish with a hint of brown sugar thanks to the honey — I have no idea where we'd be without those industrious little bees. These cukes go great with just about anything and the juice makes a great pickle back.
Jalapeños are mother nature's way of making up for cloudy days and pink eye — they make everything a little bit better. These are some of our simplest pickles, but by far, one of our best. We split our homegrown el jefes longways, throw them in with a healthy pour of honey and let them mingle. It's like citrus and liquor — two things that make so much sense you don't even question it.
We're here to clear up Bread and Butter's good name — none of that saccarine sweet nonsense here. We've cut back the sugar and upped all the goodies: mustard seed, onions, turmeric, garlic, and organic kirbys. Not too sweet, not too spicy, these are the goldilocks of B&B pickles. They are great on sandwiches but we'll be damned if we can't stop munching them straight out of the jar.