Dill or sour? Sweet or spicy? There are endless ways to transform a cucumber into a pickle. While these crunchy, briny medallions can be divisive, plenty of us love to pile them atop a burger, snack on a bowl of slices or crunch down into the spherical versions as a final complement to a lunch sandwich. As for me, I am proudly part of the party who asks everyone to pass their unwanted pickles to my plate.
Luckily for us proud-pickle-people, there are quite a few Baton Rouge establishments making in-house pickling a priority. Here is a handful of the local businesses that employ the vinegary goodness of marinated cucumbers as a secret weapon on their menus.
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This article was originally published in the June 2023 issue of 225 magazine.