A good pickle can make or break a deli plate. Too soft and it's a letdown. Too sour and it overpowers everything else. You need that perfect snap, that bright crunch that resets your palate between bites.
We brine ours in-house — garlic, dill, mustard seed, a little heat. They sit for about three weeks before they hit the counter. Some customers come in just for the pickles, and honestly, I can't blame them.