Sour Sport

Gordy's Pickle Jar is an essential cupboard staple

Peter Piper would have been out of place in Washington.

Because despite a renaissance of local baked goods, jams and soups to keep other nursery characters' cupboards packed, pickles have been relatively hard to find.

Luckily, the months-old Gordy's Pickle Jar has plenty to peck.

Owners and pickle fiends Sheila Fain and Sarah Gordon are now satisfying their–and our–cravings with a line of four creatively spiced pickle blends ($10).

The dill variation, Hot Chili Spears, sits in an inch-deep layer of caraway, coriander and mustard seeds, its chile punch lingering long after the tartness subsides.

In another pickle, Thai basil flavors jalapeño slices. We loved dicing them for an unexpected extra in guacamole, topping tacos or tucked into lunch sandwiches. Crisp, gingery sweet cucumber chips also belong on bread, particularly with charred burgers. The spices are so balanced that bartenders at Blackbyrd Warehouse mix the brine with gin and lime as the base for oyster shooters.

As for peppers, Sweet Pepper Relish minces cucumbers, green peppers and onions for a garlicky blend ideal for summer grilling. The duo plans to pickle farmers'-market fruits and vegetables as seasonal specials, so there will soon be other types for fellow pickle fans to try.

Gordy's Pickles, available at gordyspicklejar.com; Trohv, 232 Carroll St. NW (at Maple Ave.), 202-829-2941 or trohvshop.com