T-Rex Pickles in Dallas Worth a Taste!

Photo byCraveDFW

T-Rex Pickles has emerged as a beloved staple, thanks to the creative vision and entrepreneurial spirit of Liz Walker Bush and Travis Bush. This dynamic duo turned a simple passion into a thriving business, delighting food enthusiasts with their innovative pickling techniques since 2014.

Travis Bush’s journey to becoming a pickle mogul began with an unexpected twist. After losing his job at a local brewery, Travis was determined to take control of his future. A longtime resident of Dallas, he had always been intrigued by the art of incorporating beer into various recipes. Inspired by a brewpub in Boston that served beer-infused pickles, Travis embarked on his own pickling adventure.

Experimenting in his kitchen, Travis created several batches of beer pickles and shared them with friends and family. Their enthusiastic feedback convinced him that he was onto something special. Encouraged by this positive reception, he decided to test the market. His first sales at the Deep Ellum outdoor market marked the official launch of T-Rex Pickles in 2014.

Photo byCraveDFW

T-Rex Pickles quickly gained a loyal following, becoming a fixture at local farmers markets such as the Good Local Market at Lake Pointe Church on Garland Road and neighborhood grocery stores like Cox Farms in West Dallas. What sets T-Rex Pickles apart is their unique use of Dallas-based Four Corners Brewing Co. beer in their recipes. El Súper Bee Saison or Local Buzz rye adds distinctive flavors to their dill pickles, while Notorious O.A.T. oatmeal stout enhances their bread-and-butter pickles.

Travis’s creativity knows no bounds. When Four Corners releases a special beer, he seizes the opportunity to develop a new pickle recipe. His innovative approach extends beyond cucumbers, with one of his standout creations being pickled pears made with Celebración, a Belgian strong dark ale. “Experimenting is my favorite part of what I do,” Travis shares. “I make a lot of dill pickles and bread-and-butters all the time. So when I get to do something different, it’s a lot of fun.”

Photo byCraveDFW

T-Rex Pickles offers an impressive array of pickled produce, including smoked jalapeños, asparagus, roasted baby bell peppers, garlic and rosemary, squash, nopales, and cranberries. Seasonal offerings like okra keep the selection fresh and exciting. Among the most popular items are the hot dill and hot bread-and-butter pickles, which have earned a dedicated fan base. “I have people who come and ask for the same thing all the time,” Travis notes. “One guy buys a half-gallon of the hot dills every couple of weeks.”

The rapid success of the business prompted Liz to leave her job in retail management and join T-Rex Pickles full-time. “I couldn’t do any of this without her,” Travis says. “She’s the one who makes the tables look nice at the markets, and she does a great job selling. She also helps with production and labeling and all the other stuff, so we make a great team.”

Today, T-Rex Pickles boasts over 18 varieties of locally canned pickled produce, each jar crafted with care and creativity. Their use of Four Corners’ beer adds a unique twist that sets them apart in the market. Liz and Travis Bush’s commitment to quality, innovation, and community has cemented T-Rex Pickles as a beloved fixture in Dallas’s culinary landscape.

Whether you’re a pickle purist or an adventurous eater, T-Rex Pickles promises a tangy treat for every palate. Discover their delightful offerings at the Dallas Farmers Market this weekend and taste the passion behind every jar.