Wow-wie, that's one sexy hot jar of pickles...literally! Check out Coast Magazine and their great little write-up about us.
"The Pernicious Pickling Co. started out at the Downtown Santa Ana Farmers Market, but its popularity has skyrocketed the OC company into brick-and-mortar stores across the county. Kendra Coggin and Baron Conway capture the seasons with jars chock full of locally grown cauliflower, beets and green beans. Food & Wine Magazine included the pickling pair in its annual Thanksgiving issue featuring recipes from America’s best food artisans. While sour garlic pickles, a bolder version of the classic kosher dill, are the couple’s favorite, the hotter versions are their best sellers. The extra spicy Habanero Hottie pickles and Spicy Lean and Mean Green Beans sizzle on the plate. “Our mission when creating these two was to bring the heat without compromising on flavor, so we use three types of chile with an extra dose of garlic, dill and black pepper,” says Coggin. While we enjoy eating them straight out of the jar, Coggin has some other recommendations. “We love serving them battered and deep-fried with a cool buttermilk dip, tossed onto burgers, or pour the brine into Bloody Marys for these warm California weekends – just don’t forget the garnish!”