Bradley Bennett, head pickler of Pacific Pickle Works, is a gin-ius. These crunchy, fresh cucumber slices are bathed in a gin brine with hints of juniper, earthy rosemary and a touch of spicy jalapeño. These babies are so good we have to hold ourselves back from demolishing the whole jar in one sitting. (And then chugging the brine.) Refreshing, crisp, perfection. Leonardo da Vinci was right – “Simplicity is the ultimate sophistication.” Gin up, pickle people!

TIP OF THE TONGUE

Crunch on these pickled chips solo, or add to a sandwich for a sophisticated ladies-who-lunch take on the pickle chip. And you better not toss that precious brine! Splash some pickle juice into your dirty martini instead of the traditional olive and never go back.