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Slide Show: Britt's Pickles in the Market

September 28, 2012

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.

Photography by Sabina Cao

The menu of pickles and other fermented godness.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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.

Photography by Sabina Cao

Customers are encouraged to bring their own jars for pickles and earn a 30 cent discount.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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.

Photography by Sabina Cao

Samples are available for passersby.

Photography by Sabina Cao

Garlic.

Photography by Sabina Cao

Britt Eustis, owner and founder of Britt's Pickle's, started fermenting and pickling vegetables in his sister's basement in West Seattle.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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.

Photography by Sabina Cao

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A local champion of fermented foods sells barrel after barrel of pickles.
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