I’m pretty excited to be featured in Vancouver Magazine this month. Writer Neil McLennan stopped by to try some pickles and had a few words to say about the experience.
Read the article here.
Vancouver Magazine Article
Vancouver Is Awesome: Pickle Kings Expand Their Empire
Our friend Lindsay William-Ross from Vancouver Is Awesome stopped by our new Pickle Bar at Lonsdale Quay to talk pickles with Kaylin & Hobbs. Read the article here.
Daily Hive: Pickles on the North Shore
We expanded and have opened a new pickle bar on the North Shore of Vancouver at Lonsdale Quay Market, our friends at Daily Hive had some nice things to say about it. Read the article here.
Montecristo Magazine – Kaylin & Hobbs Pickles
Montecristo Magazine was doing a series about local businesses at Granville Island Public Market and featured us, here’s Kaylin & Hobbs talking pickles with Sara Harowitz and photographer Jill Schweber. Read the full article here.
Kosher Dill Summer Potato Salad
INGREDIENTS (SERVES EIGHT)
2½ pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
2 chopped medium sized Kaylin & Hobbs Kosher Dill pickles
2 tablespoons chopped fresh chives
INSTRUCTIONS
Steam the potatoes covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Put on a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.
Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with chopped Kaylin & Hobbs Kosher Dill Pickles, chives, and toasted mustard seeds.
Do Ahead: Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.
Recipe by Claire Saffitz, Bon Appetit