Just saw a restaurant in Austin charge $18 for a tiny jar of pickles

I was at a spot on South Congress yesterday and they had 'house fermented' pickles on the menu. The jar was maybe 4 ounces, and it cost more than my beer. The waiter said they take 3 weeks to make, but come on, that's just vinegar and cucumbers. It felt like they were just using the word 'ferment' to jack up the price. Has anyone else seen places do this with simple ferments?

2 comments

2 Comments

elizabeththomas2d ago

Used to think the ferment thing was just a fancy word too. Then I tried making my own sauerkraut and it was a huge pain, plus my kitchen smelled weird for a week. I still wouldn't pay eighteen bucks for a tiny jar of pickles, but I get why they charge more than the grocery store now. The time and the mess are real.

andrewh952d ago

Totally feel you on the kitchen smell, @elizabeththomas! A wide mouth jar with a cloth cover helps a ton with that weird odor. It really does turn into a messy project fast, so I don't blame anyone for buying the good stuff.