We started making pickles because we were disappointed with the options available in our local stores. After learning that yellow 5, sodium benzoate and refined sugar were completely unnecessary to the craft of making pickles, we decided to make our own.
We sold our first jar of Hot Damn Dills at the Park City Farmers Market in August 2011, and continued to sell pickles at local markets each summer. We were always surprised at how many people had never tasted a chemical-free pickle.
After building a loyal following, we started creating new flavors based on requests from our customers and many of them are now available nationwide.