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.

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.

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.

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.

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.

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.

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.

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.

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.