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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.
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Jars of pickles are also available for purchase. Eustis hopes to add pickling ingredients and crocks to his inventory so others can start preserving on their own.
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Jars of pickles are also available for purchase. Eustis hopes to add pickling ingredients and crocks to his inventory so others can start preserving on their own.
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The menu of pickles and other fermented godness.
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The menu of pickles and other fermented godness.
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Ed Sullivan, self-proclaimed pickle busker, walks around the market with samples to spread the word. Saturday’s grand opening will take place between noon and 5pm, when the public can meet Eustis, taste pickles, and do brine shots.
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Full sours, which Eustis dubbed his Initial Pickle Offerings or IPO, are preserved for three to five weeks; half sours are only preserved for five to seven days.
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Full sours, which Eustis dubbed his Initial Pickle Offerings or IPO, are preserved for three to five weeks; half sours are only preserved for five to seven days.
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Ed Sullivan, self-proclaimed pickle busker, walks around the market with samples to spread the word. Saturday’s grand opening will take place between noon and 5pm, when the public can meet Eustis, taste pickles, and do brine shots.
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Customers are encouraged to bring their own jars for pickles and earn a 30 cent discount.
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Britt Eustis, owner and founder of Britt’s Pickle’s, started fermenting and pickling vegetables in his sister’s basement in West Seattle.
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Sauerkraut is fermented for about 45 days before it is ready for sale. Pickling fact of the day: According to Eustis, Attila the Hun brought sauerkraut to Germania.
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Britt’s Pickles is located in the Corner Market building, across from Shy Giant Frozen Yogurt at Stall 15. The pickled produce has been kosher certified by a rabbi.
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From left to right: Partner and rep Kristin Hyde, manager Andrew Berg, and Eustis discuss what the storefront still needs. There are still several items they need to run efficiently since “a soft opening means a soft opening,” jokes Berg.
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Oak barrels are used for natural fermentation, which help to lower the pH level of the brine. This allows lactic acid bacteria to take over and preserve the vegetables.
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Samples are available for passersby.
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Customers are encouraged to bring their own jars for pickles and earn a 30 cent discount.
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Garlic.
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Sauerkraut is fermented for about 45 days before it is ready for sale. Pickling fact of the day: According to Eustis, Attila the Hun brought sauerkraut to Germania.
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Britt Eustis, owner and founder of Britt’s Pickle’s, started fermenting and pickling vegetables in his sister’s basement in West Seattle.
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From left to right: Partner and rep Kristin Hyde, manager Andrew Berg, and Eustis discuss what the storefront still needs. There are still several items they need to run efficiently since “a soft opening means a soft opening,” jokes Berg.
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Store manager Berg says public reception of Britt’s Pickles has been great so far. It had a soft opening on Wednesday, and will have a grand opening on Saturday.
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Samples are available for passersby.
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Britt’s Pickles is located in the Corner Market building, across from Shy Giant Frozen Yogurt at Stall 15. The pickled produce has been kosher certified by a rabbi.
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Garlic.
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Oak barrels are used for natural fermentation, which help to lower the pH level of the brine. This allows lactic acid bacteria to take over and preserve the vegetables.
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Store manager Berg says public reception of Britt’s Pickles has been great so far. It had a soft opening on Wednesday, and will have a grand opening on Saturday.
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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.
A local champion of fermented foods sells barrel after barrel of pickles.
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