The dill smell hits you first, but you know you’ve cracked open a jar of Randy’s Pickles once you bite down and hear the crunch. Co-founder Andrew Rainey says that crispy texture is the most important thing each of his seven varieties of pickles must have. “People want a crunchy pickle,” he says. Rainey’s pickling recipe starts with garlic and mustard, caraway and coriander seeds. He then adds black peppercorn to produce the sandwich-elevating black pepper pickle chips ($8). The delightfully in-your-face spicy Mustache on Fire ($8) pickle spears get their bite from habanero and jalapeno peppers. But our favorite of Rainey’s pickle tricks is the Sideburns ($9). By grilling cucumbers for seven to eight minutes before pickling them, the delectable snack turns out crunchy, sweet, sour and smoky. “They have the char flavor from the grill,” Rainey says. “That’s the key.” Use It At Home: For a smoky dill take on salsa, finely chop a jar of Sideburns and mix it with chopped red bell peppers, red onions, cilantro, salt, pepper and lime juice. randyspickles.com
Food Lovers' Guide: Randy's Pickles
Andrew Rainey turns up the heat for his Sideburns grilled pickles.
