Adrian Nicotra says you can pickle anything, but the problem is it’s harder to find new clientele since repeat customers buy out his pickled products because they have long shelf lives.
Last October, the 32-year-old bartender at Tiki Bar Del Ray launched his business Pickles And Cures, and is now working to get his products in area restaurants and farmers markets.
“You can pickle anything, literally anything,” Nicotra told ALXnow. “Pickling infuses flavor, and my products are perfect for foodies. They can go to town with it. You can take a cucumber along with the brine, and mix anything with it and it’ll just grab those flavors and infuse them.”
Nicotra has spent the last 15 years working at restaurants around the area. His products — cured meats and pickled vegetables and fruits — are put in clear, plastic containers.
“You can still see the beautiful brine and fresh dill and the garlic in the container,” Nicotra said. “If someone buys a couple $9 containers of product, they can sit on them and let let them just chill on the brine for months. My first customer in October still has her products in the fridge.”
Nicotra now plans on getting his products into the Old Town North and Del Ray farmers markets this summer.
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