Burgers beg for pickles. Cubanos crunch with sour Russian pickles. Cheese and charcuterie with pickled anything remains a match made in heaven. From tiny cornichons to mammoth dills, pickles shine.
An unusual triple pickle from J. Devoti Grocery combines green strawberries, spring onions, and white asparagus in one jar. Chef Anthony Devoti pickles seasonal vegetables and fruit at Five Bistro all season long. “Beets, green beans, and green tomatoes; all varieties of onions, radishes; all peppers, including hot jalapeños and shishitos—we have them,” he says.
Add zip to hamburgers, hot dogs, potato salad, tuna salad, and more with Wickles Dirty Dills, a blend of dill, garlic, sweetness, and a little spice. Dierbergs carries the relish, and pickle chips are available at select stores. Or shop the Wickles Pickles website for other varieties.
For the table, the picnic, or the road, consider naturally fermented Russian sour pickles in the deli at Global Foods Market. “My grandmother cooked Southern,” says deli manager Ramona Allen, “and these pickles taste just like hers.”
You’ll also find Ozark Pickle Pantry’s sweet and tangy dills, regular or hot—plus jarred pickles and peppers—every day at Summit Produce in Kirkwood. Says co-owner Kristine Clark, “They’re big, thick, and really crunchy.”
