Whenever I think of pickles, I can imagine the crunch and the briny juices as I chomp down on the sour-sweet treat. So it comes as no surprise that the U.S. Census and Simmons National Consumer Survey (NHCS) estimates that 235.78 million Americans consumed pickles in 2018, set to grow to 238.59 million in 2020. DOUX SOUTH™ is helping that statistic by expanding into grocery stores and restaurants across the South and Midwest.
Chef Nick Melvin and his father-in-law Mark Hungarland bring the Southern flair into the traditional art of pickle making. The Southern art of “putting vegetables up for the winter” inspired Chef Melvin to make unique based brines for each product that would elevate the flavor of the vegetables with culinary vinegars, herbs, and spices.
“We had to teach our customers that they weren’t simply buying a jar of pickled Drunken Tomatoes,” started Melvin, “but they were also buying those unique, flavorful brines that can be used in a variety of ways as a marinade, cocktail mixer, or vinaigrette, and this is really where DOUX SOUTH shines.”
The "stupid good" pickles started in Atlanta farmers markets back in 2013, but has grown exponentially throughout the region due to its unique and flavorful pickles with playful names and clean labels. According to the press release, DOUX SOUTH is expected to reach out into Meijer, Jungle Jim’s International Market, and Fresh Market. The local, handpicked vegetables and unique brines are the driving point to the intriguing flavors DOUX SOUTH offers today:
All of DOUX SOUTH’s products—including enlivening mustards and relishes—are made without artificial flavoring, emulsifiers, calcium chloride, or preservatives. As simple, traditionally-made treats continue its rise in popularity, Deli Market News will report on the latest.