Brooklyn Brine Opens a Shop for Its Preserves Shamus Jones with, from left, Moroccan lemons, Chinese five-spice ramps and bourbon-barrel garlic scapes. After three years of producing pickles both classic and around the bend, like chipotle carrots and maple-bourbon bread-and-butter, Shamus Jones of Brooklyn Brine has turned part of his little factory in Gowanus into a retail shop, wide open to the street. The cool, briny pickle-barrel bouquet gives the sidewalk in front a whiff of the seashore. Inside the premises you'll find a rough oak counter, whiskey barrels filled with fermenting cabbage and garlic scapes, and shelves lined with neatly packed jars of cucumbers, ramps, squash, beets and other vegetables. Their aromatic marinades depend on Hudson Valley cider vinegar, but not on preservatives like sodium benzoate. Back beyond all this is the small team that does the heavy lifting, including applying the simple brown paper labels to the jars by hand. Mr. Jones, 32, a former vegan chef, said he decided to open up to shoppers "to give a name and a face to what we do here." His pickles are sold in scores of stores in New York and across the country. Brooklyn Brine, 574A President Street (Fourth Avenue), Gowanus, Brooklyn, (347) 223-4345, brooklynbrine.com. A list of retailers is on the Web site. The pickles are $8 for 16- to 24-ounce jars.