Brooklyn Brine Co. Pickles

Shamus Jones’s interest in local, seasonal produce and in experimenting with flavors is tied to his many years of experience as a vegetarian chef. Those ideas are the cornerstones of Brooklyn Brine Co., which he founded in 2009. Whenever possible, Jones sources his ingredients locally: in season, a farm in upstate New York grows cucumbers just for the company, and the apple cider vinegar and maple syrup come from upstate as well.

The company is particularly known for its distinctive and unusual flavor combinations, some of which are created through collaborations with other like-minded companies, such as Finger Lakes Distilling, whose bourbon and rye are used in several pickle flavors, and Dogfish Head Brewery, with whom they make the Hop-Pickle.

Best enjoyed chilled. Refrigerate after opening.

Six days out of the week, four of Brooklyn Brine's nine employees work together on production, preparing the brine, cutting up the produce, processing, and packaging all the pickles, including seasonal and fermented varieties. Every step is done in-house, by hand, from start to finish. 

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