Gallery: Brooklyn Pickle’s behind-the-scenes magic
![A Brooklyn Pickle employee places pickles on top of a customer’s sandwich. They wrap pickles with every sandwich in the traditional style of New York City sandwich shops.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225432/EMBED_LarsJendruschewitz_PE_PICKLES_20241016_016-scaled.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
A Brooklyn Pickle employee places pickles on top of a customer’s sandwich. They wrap pickles with every sandwich in the traditional style of New York City sandwich shops.
![Julie Young, known as the “killer,” wraps a sandwich for a customer at the Brooklyn Pickle. She can make a sandwich in 15 seconds, Manager Mariah Root said.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225419/DOM_LarsJendruschewitz_PE_PICKLES_20241016_020-scaled.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
Julie Young, known as the “killer,” wraps a sandwich for a customer at the Brooklyn Pickle. She can make a sandwich in 15 seconds, Manager Mariah Root said.
![In addition to sandwiches, the Pickle also offers warm meals for lunch. Their lunch menu rotates throughout the week, with Thursday’s chicken riggies a staff favorite.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225403/LarsJendruschewitz_PE_PICKLES_20241014_008-scaled.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
In addition to sandwiches, the Pickle also offers warm meals for lunch. Their lunch menu rotates throughout the week, with Thursday’s chicken riggies a staff favorite.
![Craig Kowadla, the owner of Brooklyn Pickle, stands in front of a mural that greets customers as they enter the shop. The mural is custom-made and depicts him with the former owner, Ken Sniper, on the Brooklyn Bridge.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225423/EMBED_LarsJendruschewitz_PE_PICKLES_20241014_009.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
Craig Kowadla, the owner of Brooklyn Pickle, stands in front of a mural that greets customers as they enter the shop. The mural is custom-made and depicts him with the former owner, Ken Sniper, on the Brooklyn Bridge.
![Pickles marinate chilled in ice in the basement of the Brooklyn Pickle. Pickles are included with every sandwich, with customers choosing between garlic or dill pickles.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225354/LarsJendruschewitz_PE_PICKLES_20241014_005.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
Pickles marinate chilled in ice in the basement of the Brooklyn Pickle. Pickles are included with every sandwich, with customers choosing between garlic or dill pickles.
![A Brooklyn Pickle employee prepares a sandwich at the shop in East Syracuse. Sandwich prep is a speedy process, with day staff able to make a sandwich in 30 seconds.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225358/LarsJendruschewitz_PE_PICKLES_20241014_006.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
A Brooklyn Pickle employee prepares a sandwich at the shop in East Syracuse. Sandwich prep is a speedy process, with day staff able to make a sandwich in 30 seconds.
![During lunchtime, the Pickle often has long lines for their food. Staff expedite the process, though, to keep the line moving and customers happy.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225832/LarsJendruschewitz_PE_PICKLES_20241016_017.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
During lunchtime, the Pickle often has long lines for their food. Staff expedite the process, though, to keep the line moving and customers happy.
![Employees make sandwiches for patrons during the lunch rush. Noon is the busiest time at the Brooklyn Pickle, and day staff have to be “all-star” caliber.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225414/LarsJendruschewitz_PE_PICKLES_20241016_021-scaled.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
Employees make sandwiches for patrons during the lunch rush. Noon is the busiest time at the Brooklyn Pickle, and day staff have to be “all-star” caliber.
![A patron pays for their meal. Prices at the Pickle are fair, but Kowadla faces the debate of having to raise them due to economic factors.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/11/12225409/LarsJendruschewitz_PE_PICKLES_20241016_018-scaled.jpg)
Lars Jendruschewitz | Photo Editor / The Daily Orange
A patron pays for their meal. Prices at the Pickle are fair, but Kowadla faces the debate of having to raise them due to economic factors.