The Pickle Baron of Key West: Serving up delicious in the Lower Keys and beyond

BY TERRY SCHMIDA

Key West chef Dustan Carpenter loves pickles.

He loves them so much, in fact, that after he and his partner John Nutting moved to Key West in June of 2001, Carpenter paid big money to “import” them from his previous home city of Boston. When that got to be too expensive, he started his own pickle company, nearly four years ago.

“I grew up in Connecticut eating my grandmother’s pickles and learning the lost art of canning,” said Carpenter, who went on to receive his chef’s training at the Swiss Hospitality Institute Cesar Ritz in Lebouveret, Switzerland. “I’m lucky now to live in a place where I have access to abundant produce nurtured by the Florida sunshine. We’re surrounded by Caribbean tastes, colors and aromas within arm’s reach to inspire my palate.

“Cucumbers are a perfect medium to soak up these sweet, spicy and savory flavors,” Carpenter added. “We start with the freshest ingredients and use recipes I’ve developed to capture a variety of tropical flavors. From pickled vegetables, to jams, to sauces, our philosophy is freshness and excellence in a singular taste experience.”

Carpenter and Nutting’s efforts have not gone unnoticed.

This year The Pickle Baron of Key West won a Scovie Award, taking third-place nationally in the Spicy Condiments division, for the company’s “Wicked Hot Pickles,” which are brined in a sweet and spicy habanero mixture.

“They’re yummy right out of the jar,” Carpenter said. “But you can also use the brine for a sexy dirty martini, and the pickles and jalapeno as a garnish. You can also chop these delicacies up for chicken, ham, and egg salads, or for relish. I’m very proud that we won that award.”

Another recognition has come in the form of an Exceptional Employers Award, from the State of Florida, for the company’s “longstanding commitment to assisting those with disabilities to find work.”

That’s because Carpenter and Nutting run a vocational program with the Monroe Association for Remarcable Citizens (MARC House) in which they hire the developmentally disabled to wash their canning jars, and help with the labeling of their pickle products.

“We’ve been doing that for about three years now,” said Carpenter. “And working out of the kitchen at the MARC House. It’s been great all around.”

Aside from dill, Key lime bread-and-butter, and spicy pickles, The Pickle Baron also sells Habanero Pepper Jelly, Fiery Green Beans, and a number of other seasonal specialties such as mango jams and jellies. The seasonal specialties are not available on the company website, but can be found at retail stores such as Fausto’s Food Palace, Peppers of Key West, and Baby’s Coffee, and a number of occasional markets throughout the Lower Keys.

“I’ve got to say, we’re doing pretty well,” Carpenter said. “We’re trying to expand further up the Keys into more retail stores, as well. There’s a real difference between a New York-style barrel cured pickle and ours. We only use apple cider vinegar, with no additives or preservatives. And 90 percent of our produce comes from South Florida farms. Try one. They’re addictive!”