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Sometimes you just want a good pickle, hold the sandwich Maitland Mountain Farm’s pickles run the gamut from mild to medium-spicy to ‘blow you out of the water.’ There’s kimchi and sauerkraut, too. By Lisa Zwirn Globe Correspondent,Updated March 16, 2021, 2:00 p.m. Email to a Friend Maitland Mountain Farm products.Handout Maitland Mountain Farm in Salem was founded in 2009 by father-daughter team Peter and Holly Maitland. Now it’s more widely known as a prolific pickle maker. Holly and her husband, Andy Varela, make 40 kinds ($6 to $8 per jar) of pickles, sauerkraut, and kimchi. The produce is all sustainably grown on either their urban farm or neighboring farms. Fresh and crunchy are the operative words to describe their various pickled and fermented foods. “For us, it’s about making fresh product,” says Varela, which they do almost every week. Raw vegetables are pickled in a cold vinegar-based brine, which keeps them crisp. (These are re

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