I'm David Mathieson, originally from Leicester in England, and the creator of PiKELS.

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In Britain we have a love of pickles and chutneys going way back in our culinary history because of the British Empire and its links to India. We also like chutneys, a word taken from the Indian language because of this Empire link but the British have always made preserves and other similar things as a way of preserving seasonal fruits and
vegetables for the winter months ahead.

I'd love to intrduce the people of México to the joy of the
cheese and pickle sandwich, that great British institution,
enjoyed especially in the pub with a nice pint of bitter
- it shouldn't be difficult if I can perfect a spicy "Branston-like"
pickle to suit Mexican tastes. I'm not quite sure if the traditional
pickled onion, that mainstay of the Ploughman's Lunch, would
go down well here but there are variations of pickled onions
from the state of Yucatan which I have experimented with and
to good effect.

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So, how did the idea of PiKels come about?

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I made my first batch of Salsa Verde as a kind of experiment to see if I could make a more traditional Mexican salsa. Before, I used to use quite a lot of pepper and other stuff which were not the norm in the traditional salsa. This time I settled for just simple ingredients - the basics; and happened to comment to my lovely wife that maybe it's good enough to sell. Her answer was "Why not?"

And so, our products and PiKels were born.

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