The Story Behind Pickling: Why We Do It at Pickle Jar

When we opened Pickle Jar in 2018, we knew we wanted to build a restaurant around scratch cooking. But we also knew we needed a signature, something that would set the tone before guests even tasted their meal.

That is where pickling comes in. Every table at Pickle Jar gets a jar of house-made pickles before their food arrives. It is our way of saying hello and showing what we stand for. Pickling is not just about the cucumbers in brine, it is about preserving traditions that have kept communities like Fredericton fed for generations.

Pickling Has Deep Roots in New Brunswick

If you grew up in New Brunswick, you probably remember someone in your family who pickled. Maybe it was your grandmother packing jars of dill pickles in the basement every summer. Maybe it was your neighbour who turned every spare cucumber and green bean into something that would last through winter. Pickling was never trendy here, it was survival and common sense wrapped into one practice.

Fredericton has short growing seasons and long winters, so families learned early on to make their harvests last. They pickled cucumbers, beets, carrots, and beans because fresh produce does not keep forever, and grocery stores were not always stocked the way they are now. Pickling lets people hold onto summer flavours when snow covered the ground for months. It kept kitchens stocked when gardens went dormant. It was practical, necessary, and deeply rooted in how people lived.

At Pickle Jar, we wanted to honour that history. We are not trying to reinvent pickling or make it something fancy. We are keeping it alive because it matters. It connects us to the way people in this region have always approached food, with respect for what the land provides and a willingness to put in the work to make it last.

Why We Make Everything from Scratch

Our kitchen operates on a simple principle. If we can make it ourselves, we do. We bake our own bread for sandwiches and burgers. We hand-cut potatoes for fries. We whip them into tater tots. We prepare hot sauces, dressings, and batters from scratch every single day. It would be easier to order pre-made products and save time, but easier does not mean better.

When you make something yourself, you control every detail. You choose the ingredients. You adjust the seasoning. You decide how much salt goes into the brine or how much dill flavours the pickle. That control matters because it means every dish that leaves our kitchen tastes the way we intended, not the way a factory decided it should.

Pickling fits naturally into this approach. Making pickles from scratch is not complicated, but it does require patience. You brine the cucumbers. You add garlic, dill, and spices. You let time do its work. The cucumbers soak up the brine and develop that sharp, tangy flavour that cuts through rich dishes and wakes up your palate. There are no shortcuts, and that is exactly the point. Good food takes care, and we are willing to give it.

Pickling Supports Local Farmers and Reduces Waste

When we buy cucumbers from local growers, we are supporting the same farming community that has fed Fredericton for decades. We source ingredients locally whenever we can because it makes sense. Pickling gives us a way to extend the life of that produce and make sure nothing goes to waste.

Seasonal vegetables do not last forever, but pickled vegetables do. When we pickle cucumbers at the height of summer, we can serve them throughout the year. That means we are not relying on imported produce when local options are not available. It also means we are reducing waste by preserving food that might otherwise spoil before it gets used. Pickling is sustainable in the most straightforward sense, it keeps food from going to waste and makes the most of what is available.

People in New Brunswick have been doing this for generations because it works. We are just continuing what they started and making sure it stays part of how we cook.

What Pickling Brings to Your Plate

When you sit down at Pickle Jar, you will notice the jar of pickles on your table right away. Some guests dig in immediately. Others save them to pair with their meal. Either way, the pickles set the tone for what is coming next. They are tangy, crisp, and full of flavour. They wake up your taste buds and get you ready for the food that follows.

If you visit us on a Friday, Saturday, or Sunday, you will also find our pickle buffet and pickle fountain. The buffet lets you sample different varieties we have made in-house, from classic dill to spicy garlic to pickled vegetables you might not expect. The pickle fountain is exactly what it sounds like, a flowing fountain of pickle brine that has become a favourite with guests who want the full pickle experience. It is a bit playful, a bit bold, and completely in line with who we are.

Pickles also show up in other dishes on our menu. Our dill pickle brined fried chicken wings use pickle brine to add moisture and flavour before the wings hit the fryer. The result is juicy, tender chicken with a subtle tang that pairs well with the crispy coating. We add house-made pickles to burgers, sandwiches, and appetizers because they balance rich, savoury flavours with acidity and crunch. Pickles are not just a garnish at Pickle Jar, they are part of how we cook.

Take the Tradition Home with You

We know that once you taste our house-made pickles, you might want to keep them in your own kitchen. That is why we offer a pantry selection of pickled products and hot sauces you can take home.

Our pantry includes jars of the same pickles we serve in the restaurant, along with other preserves and sauces we have developed over the years. Everything is made in-house using the same approach we apply to every dish on our menu.

Pickling Reflects Who We Are

At the end of the day, pickling is about more than preserving cucumbers. It is about preserving a way of cooking that values quality, patience, and tradition. It is about supporting local farmers and reducing waste. It is about making food from scratch because that is how it should be done.

We pickle because it matters, and it reminds us that good food is worth the effort, even when it takes time.

Ready to taste the tradition for yourself? Visit our pantry to browse our selection of house-made pickles and hot sauces, or book a table to experience our pickle buffet and pickle fountain this weekend.