We heart Gordy's Pickle Jar. Sarah and Sheila make some of the tastiest pickles around and their newest jar is no exception: Sliced jalapeños pickled in a classic brine, brightened by the distinctive herbal, citrus notes of Thai basil. If you've been using canned jalapeños, you'll never go back. If you haven't, you owe it to yourself to have a taste.
tip of the tongue
We like it hot here at Mouth, so we eat these babies straight from the jar. But they're also surprisingly versatile. Make a cabbage salad with finely sliced white cabbage, shredded carrot, lots of fresh lime juice and a few forkfuls of jalapeños. Or finely dice and blend with hard boiled egg yolks, Empire bacon mayonnaise and a tablespoon of brine for an awesome deviled egg.