This is the signature recipe from Gordy's, a labor of love first discovered when jarring pickles for a friend's wedding favor.
The sweet, warmly spiced pickled chip went on to win Gordy's 2nd prize in the International Pickle Festival (doesn't that sound awesome, by the way? An international pickle festival?).
Now Sheila and Sarah spend their days and nights brining these slices of deliciousness. They start with organic, fresh and local cucumbers and infuse with garlic and fresh ginger (which keeps them from being too sweet).
"We both really love pickles. The time seemed ripe—there are tons of indie pickling companies—it's kind of a rebirth of an old craft," says Sarah. "The beauty of it is that you can have something year-round, a seasonal vegetable that you preserve and enjoy in the winter."
Grill sausage and top with Sweet Chips, mustard and caramelized onions on toasted sourdough (for you vegetarians, this works equally well with a veggie burger!). And try a Gordy's Whisky Sour: Shake together whiskey, lemon juice, sugar and a dash of Sweet Chips pickle juice, then strain over ice and garnish with a Sweet Chip.
Organic cucumbers, onions, vinegar, water, sugar, mustard seed, coriander, celery seed, allspice, garlic, ginger, turmeric. Comes in a 16 oz jar.
(if not, how abouta ginger ale?)