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We pickle more than 100 pounds of cucumbers in-house daily! And since we give our famous pickles away for free, we figured we might as well give you chef Jose Garcia’s original recipe too!


For the Brine:

3/4 gallons white vinegar
3/4 c brown sugar
1/2 c sea salt
3/4 c garlic cloves
1/4 c mustard seeds
1/4 c coriander seeds
1/2 t black pepper
1/4 c fennel seeds
1/3 c whole chile de árbol


Bring all ingredients to a boil, then add 1 gallon of ice-cold water. Cut 12.5 lbs of washed cucumbers into 4-6 wedges and place in 1.5 gallon bowl. Pour brine over cut cucumbers and leave covered for at least one day.