The perfect dill pickle! A little sweetness at the beginning, a little heat on the back end, and crunchy all the way through. Doux South has taken cucumbers and brined them in a bath of vinegar, toasted chili flakes, garlic, sweet onion, fresh dill and yellow mustard seeds to create a dill pickle with layers of flavor.
About Doux South:
Doux South is the creation of Atlanta farm-to-table chef Nick Melvin, who has been pickling since his childhood in New Orleans and throughout his professional culinary journey. Let’s just say, he knows a thing or two about pickles. Nick’s goal with Doux South was to educate folks about the great Southern tradition of pickling and all the ways that pickles could be used by the chef at home.
From the start, we decided if we’re going to do this, we’re going to do it right. Doux South uses only the freshest produce, along with the fantastic brines that Nick has created, to bring out the natural flavor of each vegetable. It’s definitely not “one brine fits all”.
Eating our pickles right out of the jar is very acceptable behavior, but there is more to our pickles than that. Check out our website for some great recipes from Nick and other Atlanta chefs. And when the pickles are gone, and they will go fast, those brines make great vinaigrettes, marinades, and cocktails.
Every product we offer is hand packed with pride at our Atlanta, GA production kitchen. We use only natural ingredients and never a preservative. Compare our ingredients with the other pickles on the market and you’ll find that no one has a cleaner label.