Up-to-the-Minute Food News

It took several months for the former closet space in the Market to be renovated into a deli counter with enough space for the barrels.
Image: Sabina Cao

Tomorrow, pickler and fermented food champion Britt Eustis, will officially open his Pike Place Market stall, filled with barrel upon barrel of pickles. His shop has original, spicy, hot and sour, half-sours, and ginger and pepper versions of his Britt's Pickles, available by the jar or by the pound. He also has fermented Meyer lemons and black garlic, and you can even do shots...of pickle brine.

Check out the slide show above for a glimpse into the briny environs, located in the Corner Market Building.



Show Comments