Handcrafted in Schnitzelburg, Louisville
Small-batch pickles brined with Kentucky bourbon, local honey, and a borderline unhealthy obsession with crunch.
Jake ranks these himself, and he is not objective.
Showing 4 of 4
Aged 30 days in genuine Kentucky bourbon barrels. People buy two jars because the first one never makes it to the weekend.
$12.9916 oz
Louisville garlic and habanero. It builds slow and sticks around. Pairs well with a cold beer.
$11.9916 oz
Kentucky wildflower honey with a tangy bite. These are the ones people's kids actually eat.
$10.9916 oz
Our Derby season special, sweet with a slow heat. We make a limited run each spring and they tend to sell out at the first market.
$12.99Back for Derby week
No jar matches. Clear a filter.
If you've been to the Shelby Street market hall on a Saturday, you probably already know Jake. He's the one in the green hat who will absolutely talk your ear off about brine temperatures and cucumber varietals if you let him.
He spent eight years working at a bourbon distillery before he started messing around with barrel-aged brines in his Schnitzelburg apartment. The neighbors complained about the vinegar smell for about a week, until they tried the pickles and started placing orders.
"I figured if I could make a pickle that was actually crunchy, the rest would sort itself out. It mostly has."
Jake and his wife Lily still hand-pack every jar. He handles the brining, she handles the labels and the business side. It started as a kitchen experiment and now they're in six stores around Louisville.
Saturday 9am-1pm. Indoor booth.
Saturday 9am-1pm. New flavor drop.
Saturday 5pm-9pm. Samples + live music.
Baxter Ave. Special green label batch.
Want to carry our pickles? Email jake@derbycitypickle.co