Just a few months ago, Melissa Whan discovered that her love for pickling came from seeking delectable simplicity.  

“I want it cold, I want it crisp. When I bite into a pickle, I want it to crunch. I never knew the simplicity of basic organic ingredients — water, distilled vinegar, dill and kosher salt — can get you a nice crisp, firm, flavorful pickle,” Whan told InMaricopa.

Whan and her husband, Robert, were introduced to the craft after more than a decade of growing and canning their own vegetables. A friend introduced them to the art of pickling recently, and they enjoyed finding a hobby outside their jobs — she’s a registered nurse; he’s the manager of a landscaping company. 

With time, the couple began experimenting with their own recipes until they came up with flavors of their own. The options sold by Harvest & Brine Pickle Company are tangy, crunchy and hardly comparable to store bought pickles.  

Plus, they offer more than just the standard dill.  

“Currently, we do a regular dill, ranch dill, garlic dill and jalapeño pineapple dill. That last one is one of our most popular and was an original creation,” Whan said. “People think the jalapeño pineapple is spicy, but it’s really not. It has the flavor of the jalapeño, the pineapple is soaked in a coconut water and then with the dill it just makes a savory snack.” 

Other flavors they’re hoping to include in their inventory are a strawberry hot honey pickle and a mesquite garlic dill pickle. That last one they see pairing perfectly with burgers and barbeque.

“We started pickling for just ourselves, neighbors, coworkers, friends and family, but they were selling me out fast. So, I’m like, ‘What the hell, I’m going to try the farmer’s market,’” Whan recalled. 

The response was great — the Whans ended up securing an opportunity to supply a Peoria wine bar with pickles for charcuterie boards and sandwiches.  

“Honestly, that was just happenstance. I wasn’t even really going after it,” Melissa Whan said. We started talking to the owners and they said they were looking for a unique pickle.”