Clinton Hill Pickles
The former Guss' Pickles opened in Clinton Hill in December 2011.
Cucumbers in salt brine for just a few days, so they're not quite sour yet, just refreshing. Aromatics include chopped fresh garlic and (secret) pickling spices.
The cucumbers stay in the brine a bit longer—a week to a week and a half—so they're darker and slightly more fermented. The same aromatics of chopped fresh garlic and pickling spices are used.
The longest-aged cucumber pickle—they're brined for two and a half to three months—are dark and quite sour.
Spicy Hot Pickles
These are the full-sour pickles with hot red chilies added.
The classic Italian-American mix of pickled vegetables. Here it's cauliflower, mixed peppers, carrots, cucumbers, and celery.
Green tomatoes brined in salt water with aromatics including chopped onion and coriander seeds.
No mayo here, just a salt solution with a touch of vinegar for bite.
Hot and spicy pickled cherry peppers.
Clinton Street Pickles' newest addition was suggested by a customer. The store omits fish sauce, making its version vegan—a request from the Pratt Institute students nearby who buy it.
The pickle shop's refrigerator cases offer some experimental pickles, such as the pickled pineapple shown here. Also pictured: stuffed pickled cherry peppers, and sliced pickled jalapeños.
Left to right: stuffed grape leaves, spinach dip, pickled mushrooms, and chickpea salad.
Green olives stuffed with (left to right) pimento, garlic, sundried tomato, and jalapeño.
For all your grilling needs: mustard, relish, horseradish, and more.