Brooklyn Brine

Brooklyn, NY

Musician and sometime chef, Shamus, started pickling afterhours in a loaned restaurant kitchen and selling his wares to a few neighborhood spots. Joya soon joined the operation, first as an intern and later as partner, and the two garnered a lot of attention, including ours, when they entered their creations at local pickle festivals and started piling up the awards. In addition to the glories of seasonal produce, the majority of it local and organic, these pickles are inspired by a love of chiles and spices. And everything is mixed with a good amount of bravado: “We’ll pickle anything in season” is an unofficial company motto for the way-beyond-cukes philosophy.