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Chef Nick Melvin's Pickle Recipe

Chef Nick Melvin's Pickle Recipe

To celebrate Father's Day, we're sharing a recipe from the pickle king himself: Chef Nick Melvin!

Nick has been a chef at many well-known Atlanta restaurants–Venkman's, Fox Bros BBQ, Parish, and Empire State South, just to name a few. On top of that, he's a co-founder of Doux South Pickles (thus the pickle king crown), just opened Poco Loco in Kirkwood, writes fantastic G&G meal kit recipes, and is the dad of two boys. 


 This is Nick with his two kids.

Celebrate Father's Day Nick's style with this easy pickle recipe!



  • 4–6 Kirby cucumbers
  • 3/4 cup distilled white vinegar
  • 2 tsp sugar
  • 1 tsp yellow mustard seed
  • 1 1/2 tsp salt, kosher
  • 1 clove smashed garlic
  • 1 tsp dried dill
  • 1 bay leaf



  • Slice cucumbers into 1/4 inch thick rounds
  • Bring all remaining ingredients to a boil in a pot and then remove from heat
  • Once brine has cooled to be slightly warmer than room temperature, pour over sliced cucumbers in a glass jar with a lid
  • Place a double paper towel on top of your cucumbers and brine and slightly push down.  This will assist in having your cucumbers submerged while they pickle.   
  • Place container of new pickles into your fridge and let sit for 12–24 hours. Enjoy!