Photos by Claire Grummon

Photos by Claire Grummon

By Claire Grummon

Snow or shine, the food trucks ubiquitously line Library Mall in perfect uniform rows waiting for hungry students to approach. The options are plentiful, ethnic and inspired. These are food trucks that could be seen in major cosmopolitan cities. The Pickle Jar truck, especially, is a work of art. Its southern charm and quirky trinkets make it stand out amongst the crowd. The truck’s wood is 150 years old and recycled from the owner’s grandfather’s farm, bringing a sense of authenticity and tradition to the food that is unparalleled by any other truck. The rule, “don’t judge the food by its truck,” did not apply in this situation.  

When I walked up to the window, two smiling and enthusiastic faces greeted me. John Pickle (hence the name) and Jennifer StCyr, husband and wife, opened their truck in the spring of 2015 after many years of their neighbors telling them it was time to let Madison experience their barbeque. They have no formal training; they’re just a couple looking to share their passion for modern, southern-style cuisine.IMG_9768-2

John’s whole family is from the South, and many of the recipes featured on their menu are inspired by the delicious, traditional meals his grandmother would make. The menu offers everything from BBQ sandwiches, to collard greens, to various pies that change with the seasons. Since they are his grandmother’s recipes, John and Jennifer take pride in their work and will happily engage in any conversation about their food and how it’s crafted. This is especially true for their meats, which are made in small batches and seasoned with care.

Their brisket sandwich is their claim to fame, and rightfully so. Their brisket is slow cooked, at low temperatures, for 18 hours. The brisket is sliced and seasoned with care, combined with their house-made barbeque sauce and pickles; it’s true southern comfort food. The pickles and sauce balance each other out beautifully and do not overpower the natural flavors of the meat, which are the real stars of the show. There’s no doubt about it: this is real southern food.IMG_9783

John and Jennifer pride themselves off of their small batches and fresh ingredients; many of which come from local farms and co-ops. Because of this, they take the proper measures to make sure that excess ingredients are incorporated with the intention to bring out the flavors of the main ingredient.  Jennifer prides herself on her collard greens side dish. She combines these fresh greens with onions, bacon, vinegar, Tabasco, red pepper flakes and brown sugar. These ingredients bring out the perfect mix of sweet and spicy and accentuate each other nicely. Warm and home-cooked, this is the perfect snack if you’re running to class.

John and Jen do it all, including delicious seasonal pies. Monday’s pies were strawberry rhubarb, sweet potato and apple. I opted for the apple pie and was not disappointed in the slightest. I found myself amazed at the perfectly baked sugary crust and finely glazed cinnamon-sugar apples. Good pie is one thing I had yet to find in Madison, and I knew I found it the second I laid eyes on The Pickle Jar’s. For a reasonable price, you can essentially have a piece of heaven.IMG_9765

The couple had new and adventurous plans for the spring. First, they moved to the Capitol Square in April, which has them excited about the different people who will be exposed to their passion for cooking. They also want to start pickling more and selling their pickles along with three different kinds of sauerkraut and pickled, ginger carrots.

Ultimately, while the food was delectable, comforting and made me nostalgic for summer barbeques, John and Jennifer are truly what make their food so special. They are eager to share their story with everyone, and are hopeful their customers will walk away with a smile on their face. If you’re looking for savory barbeque and a smile, look no further.

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