Name of business: The Pickled Pantry
Website: thepickledpantry.com (under construction)
Hours and days of operation: 9 a.m.-3 p.m. Fridays at the Downtown Farmers Market and Sundays at the Indoor Swapmeet at Charleston and Decatur Boulevards
Owned/operated by: Nicholas Kreway
In business since: June
Describe your business.
I offer a variety of pickled products made the old-fashioned way just like my grandma used to make. When the average person thinks of pickled products, they mostly think about dill pickles. The Pickled Pantry doesn’t make dill pickles but a unique variety of mild, hot, sweet, sweet hot and intensely hot vegetables and mushrooms.
How did you get into pickling?
I was raised on a farm in Canada and for every meal we had, we usually had some sort of pickled vegetable.
I moved to America in 1990. Eight years passed, and one day I got a craving for my aunt’s pickled carrots. I gave my aunt a call and we discussed the process of making them. I made a batch of carrots, and they turned out to be very good. I took them to work and let my co-workers try them and they loved them. They said they never had a carrot that tasted like that.
That aroused my interest. I decided to make large batches and I added hot peppers to the brine, and it was a hit.
What kinds of foods can or can’t be pickled?
This tradition goes back a long way. Back in the days when refrigerators didn’t exist, pickling was one way to keep meats, vegetables and fruits from spoiling.
Is there enough demand for pickled foods to sustain a shop?
Since I have been in business, I have aroused a lot of interest in the public. Many people have not seen these types of pickled products in grocery stores. Once they try the product, they love it. I think having a small Pickled Pantry store would work.
Any tips for home picklers?
If you try and pickle something, make sure you read up on all the info you can on pickling and canning.
Who are your customers?
Everyone. Once they try my product, they will come back for more.
What makes your business unique?
I make a product that is different from what you can buy in the supermarkets. My tastes vary from mild to hot to insanely hot. I also carry a nice assortment of pickled vegetables.
What is your business philosophy?
If you have a dream, work hard at it and in time you will succeed.
What’s the most important part of your job?
Making sure that I pick fresh produce for my products and being consistent in the use of my recipes.
What is the hardest part about doing business in Las Vegas?
Vegas is set up to be an entertainment and gambling city. The mentality of a farmers market is taking a while to set in. It could be that the farmers markets are not promoted enough.
What is the best part about doing business in Las Vegas?
The people who come to the farmers markets and show appreciation of what the markets have to offer.
What obstacles has your business overcome?
Having enough product for the next market and constant price increases.
How can Nevada improve its business climate?
Advertise and promote farmers markets. Let the public know that we are out there, producing wonderful products and growing all-natural vegetables and herbs on farms in the Las Vegas area.
What have you learned from the recession?
The recession is hurting everyone in some way. I noticed some people are starting to spend a little more than they did when the recession started. I hope the new year brings a good change for the economy.