It all started with Bloody Marys.
“I had been living in New York, and we were having a Bloody Mary party” when the idea of making his own pickles to go with the drink came into Will McCranie’s mind.
He started scouring the internet for pickle recipes. That was nearly nine years ago, and McCranie remembers those first attempts well.
“I have pictures of the first batches with their red duct tape labels,” he said.
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He continued tweaking and improving on his concept until Will’s Dills became a hit.
“It as kind of my party trick. I’d have them at cookouts and when entertaining. I did them for Thanksgiving,” he said.
But after attending an event at Boondock Farms, McCranie stepped it up a notch. On second Saturdays in April through December, there’s a market. Laura Russo, who is one of the owners, told him about the pickles she made, and when he mentioned that he made pickles too, she challenged him to bring them back and sell them.
“We sold out in three hours,” he said.
From there, it’s snowballed.
His development team consists of him and three friends – all with unique titles.
His fiancée, Lindsay Buschermohle, is the design goddess; Josh Mason is the mandoline whisperer. He earned that title because he manages not to cut himself using that kitchen instrument, McCranie said. And Alex Zwanziger is the best boy. As for McCranie, he’s the big dill.
At first, McCranie made his pickles in his kitchen, but he’s outgrown that. He uses The Southern Salad kitchen now.
McCranie’s pickles come in three signature flavors – the Devil Dills – a spicy habanero garlic dill; the PG-13 garlic dills without the heat; and Backwood B&B – more sweet and some heat.
Plans to distribute the pickles more are in the works, but for now, they are available at The Southern Salad and at Southbound Smokehouse in North Augusta.
Learn more at his website, www.ilovewillsdills.com.
Charmain Z. Brackett is the Features Editor for The Augusta Press. Reach her at charmain@theaugustapress.com
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