Britt’s Story

At Britt's Pickles we use wooden barrels to ferment our pickles. We call our plant the Pickle Hatchery and it is located in Clinton on Whidbey Island, WA. Thanks to Tia White for her generosity and professionalism in creating this video and allowing us to use it.

Britt has worked with local farmers across the country to produce and distribute wholesome foods – from organic apple juice to organic whole grain flours and cereals. In the early years of the fast growing natural foods movement, he helped supply co-ops and buying clubs to fill the void in mainstream markets for natural whole foods. Britt worked at Seattle-based Charlie’s Produce in 1988 to market and distribute organic produce to mainstream grocery stores. 

He then returned to the Midwest to work for Eden Foods and establish third-party certification for organic food processing. He served as President and CEO at Ceres Organic Harvest in St. Paul, MN up until 2010, when he moved back to Seattle.

“My father was raised in New Orleans, and the influence of his culture on the foods in our Connecticut home were unmistakable – there was always a bevy of condiments on the table, including spice mixes, sauces, and pickled you-name-it – beans, okra, peppers,” recalls Britt.

Britt has always been fascinated by the health benefits and old world wisdom contained in the process of creating and consuming fermented foods — sauerkraut, known as the poor man’s penicillin; kimchi, and naturally-fermented pickled…anything.

“Over the past decade in the late summer I have put up a variety of pickled vegetables using produce that I grew or bought at the local farmers market. When I moved back to Seattle in 2010, I began to experiment with fermenting cucumbers with garlic and spices into half sour and full sour pickles, cabbage into sauerkraut, and napa cabbage and a medley of other vegetables with chili and ginger paste into kimchi. I sent samples out to family and friends, and it soon became clear that there was a need for great tasting, naturally fermented, fresh-packed, live, nutritious foods. And I decided to build a business that serves the local market and community of customers and whenever possible local growers.”