About Us

Kelly McVicker launched McVicker Pickles in 2012 to bring her love for pickling and food preservation to the masses. Born and raised in Kansas, she learned all about pickling and canning from her grandmas Margarett and Harriet. Kelly brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it.

In addition to being the Founder & Brinemaster of McVicker Pickles, Kelly is a food educator and author.

Her popular workshops on fermentation, home canning & other preservation skills help people discover the joys of preserving the best of the season and becoming more food-resilient in the process. Her first book, Essential Vegetable Fermentation, was published in March 2020, just in time for pandemic pickling.

Kelly is a certified Master Food Preserver, and is currently pursuing a Master's degree in Gerontology, focusing on the intersection of food & healthy aging as a pathway for intergenerational support and healing.