Chef Nick Melvin created Doux South, an Atlanta-based company that knows all about pickling. They only use natural ingredient, preservatives are not part of the package and everything is hand-pack.
Nick knows about pickling since he was a child, living in New Orleans and he continues using pickles in his professional culinary career. He 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.
Brines are cores in pickling and the brines Nick has created bring out the natural flavor of each vegetable; it’s definitely not 'one brine fits all'.
One can certainly eating pickles right out of the jar, nobody will frown upon that, and don't forget that Nick's fantastic brines make a great vinaigrette, marinade, and even cocktails.
Our featured Doux South Product
When you're into pickling, you know that brine may be used for so much more than just pickling and Atlanta based chef Nick Melvin, co-founder of Doux South is doing just that.
He uses a red wine brine and pairs it with brown and yellow mustard seeds; the result is a tipsy mustard that makes a visual statement. Try it in your salad dressing, with cheese or meat.