Overqualified Pickles and Peppers Co.

Home-grown jalapeños blended with roasted carrots, brown sugar, four different kinds of vinegar, pink Himalayan salt, browned onions, and garlic, blended into a smooth, spicy perfection – ready for those breakfast eggs.

Home-grown red and green jalapeños fermented with carrots, shallots, and garlic in a pink Himalayan salt brine and then blended with vinegar, a touch of sugar, oregano, cilantro, and smoke paprika. Tangy with a mild afterburner.

Home-grown red and green jalapeños are sliced thin and placed in a mason jar to marinate in a classic pickling liquid for whenever you’re ready for a bit of sliced heat.

Let me be the first to wish you a Happy New Year! Seriously, these are some great spicy yet tangy pickles. You’ll keep coming back for more and ask yourself, ‘Why do I keep doing this to myself?”

These spicy pickle spears may make you think twice about being too far from home when you eat them! They are tasty, but, damn, ‘FIRE IN THE HOLE!

Let’s just say these pickles are ‘dill forward.’ Harvested from our own herb garden, we pack in a ton of fresh dill, garlic, and pickling herbs and spices, serving up that classic pickle taste.

“Why did I eat so much?” You’ll be asking yourself that once you taste these amazing, classic bread and butter pickle chips with a twist.

Thinly sliced red onions with a complex flavor profile from a brine of two different vinegars, spices, garlic, sugar, and salt. It yields a savory, mellow onion that pairs with just about anything.