Angry Cukes // Doux South // Decatur, GA
This farm-to-table chef, raised in New Orleans on homemade pickles, knows that while canning is all about long-term storage, there’s nothing stale about a perfect pickle. It should crunch, it should snap, it should bite back, livelier than the day it was jarred — not smooshed or sodden but brightened by the brine. And Angry Cukes are as fresh as they get, with just enough dill, zested with vinegar, and a sweet spicy crunch. Angry? Only when you see an empty jar.