Small-batch half sours · Los Angeles

IN A
REAL
PICKLE.

Batch 01 is in the brine. Leave your email and we'll let you know when the first jars are ready.

TAKE A NUMBERBatch 01
YOU'RE ON THE LIST.

We'll email you when the first jars are ready.

✦ Behind the counter ✦
Two fresh cucumbers held up in the garden
Before the brine.
House rule No. 1

The half-sour standard

A little tang.
A lot of crunch.

Fresh cucumber flavor, plenty of garlic and dill, and just enough time in the brine.

Still green. Still crisp. That's the idea.

02 / The story

Hi, I’m Jonathan.

My first half sour was at Katz’s, not long after I moved to New York from North Carolina. Bright, garlicky, still crunchy, and I was hooked. That curiosity eventually put me behind the counter at Harry & Ida’s Meat and Supply Co. in the East Village, where I made pastrami sandwiches and even created one of my own, The Duke.

Half Sour Club started when growing cucumbers in my Silver Lake garden inspired me to make my own pickles. It’s a way to stay connected to New York and my Jewish roots while experimenting with California produce and finding my own flavors.