Pittsburgh Has a 3-day Pickle Festival—and You Can Ride a Mechanical Pickle, Eat Pickled Cannoli, and Enter a Pickle Juice Drinking Contest

“Welcome to Pittsburgh, you jagoffs!”

That’s how I was greeted—playfully—on a sweltering Saturday in July by the emcee of the pickle brine drinking contest. Five words I’d certainly never heard strung together before. The event, part of Pittsburgh’s aptly named annual pickle festival, Picklesburgh, drew a large, spirited crowd. And judging by a show-of-hands prompted by the emcee, most had traveled from out of town just for the occasion. Suffice to say, these people take their pickles seriously.

As interest in bold flavors and gut health continues to rise, it’s no wonder that pickles are trendier than ever. And with its Heinz heritage and vibrant Easter European community, Pittsburgh is a natural home for the celebration.

Founded in 2015 to help activate downtown, Picklesburgh began in good fun. “It started as a cheeky, funny thing,” Pittsburgh Downtown Partnership CEO Jeremy Waldrup told Travel + Leisure. “And then it just kept going. Now, people come from near and far just for Picklesburgh.”

This year, marking its 10th anniversary, the festival welcomed more than 200,000 attendees. To accommodate the surge, organizers expanded its footprint, stretching it across downtown and spilling onto not one but two of the Sister Bridges spanning the Allegheny River—it’s largest and “most ambitious” layout yet.

My best friend (and Pittsburgh native) Eleanor and I kicked off our day in PPG Plaza, where contests like pickle brine drinking, pickle eating, and pickle bobbing contests took place. By 11:45 a.m., just 15 minutes before the festival officially resumed for its second day, the plaza was already buzzing. Lines snaked arounds stands and food trucks, hawking everything from pickle crab rangoons and bratwurst with pickle cabbage to pun-filled T-shirts.

We weaved through a sea of green-clad crowds and stumbled upon the festival’s newest attraction: a mechanical pickle. Most riders were thrown off within seconds, and not wanting to share their fate, we decided to watch from a safe distance and pass on this experience ourselves.

After browsing the Briny Bazaar, a marketplace of pickle- and Pittsburgh-themed arts and crafts, it was time to eat. We started with flavorful Mexican street pickles from Tako and a pickle-studded slice from Giovanni’s Pizza & Pasta. Then came the boldest bites: the “Meat Monster” from the Pittsburgh Irish Festival (a hot dog stuffed into a hollowed-out pickle and wrapped in bacon), a pickle cannoli from DiAnoia’s Eatery, and chocolate-covered pickles from Pickle Me Pete. I can’t say I’d go back for some of these, but they were undeniably fun to try.

Luckily, we unknowingly saved the best for last: the pickle eggrolls from Le’s Oriental, a longtime festival favorite, lived up to the hype. And against all odds, the pickled peachsicle milkshake from Burgatory—a burger-and-milkshake joint known for its inventive concoctions—was a creamy, refreshing, and just sweet enough.

As we made our way toward Picklesburgh’s signature giant Heinz pickle balloon, Jack Dougherty, Pittsburgh Downtown Partnership’s senior director of constituent services, summed up the festival’s energy. “This whole thing is kind of goofy, and that’s kind of the point of it,” he said.

That sentiment reflects Pittsburgh itself: a city that doesn’t take itself too seriously. It’s quirky, rooted in an eclectic history, and full embraces its oddities.

As Pittsburgh continues to rise as a travel and culinary destination, it’s never pretended to be anything it’s not—and Picklesburgh showcases that authenticity. One of the festival’s newer additions is Taste of Picklesburgh, a weeklong collaboration with local businesses offering pickle-themed specials.

In Love, a women-owned concept store in Market Square, a pickle-themed table stood proudly near the entrance, decked with ornaments, plushies, and other pickle trinkets made by local artisans. Co-founder Kelly Sanders told T+L that construction-related disruptions in the area had hurt business, but Picklesburgh, she said, “boosted traffic a ton.”

That seemed to be the case at every Taste of Picklesburgh-affiliated business we visited. At Space Bar, a buzzy new spot with futuristic decor and an inventive cocktail menu, the line stretched out the door by 5 p.m. As we entered, a woman on her way out whispered that we had to try the pickle “Red Dwarf” shot. The bar’s special festival menu, titled Picklesburgh in Orbit, also featured a pickle martini and the “Dill Void,” made with olive leaf liquor, clarified grapefruit, and dill.

We landed at a gas-giant-inspired table, sipping mocktails—mine, called Space Milk, came in a milk-carton-shaped glass and featured pandan leaf and acid-adjusted lime. There, we chatted with co-owner Elizabeth Menzel, who had relocated from L.A. to Pittsburgh with her partner before opening the bar in 2023. When I asked why, she smiled: “We thought, ‘This place is really weird.’ And we love weird.”

Our final stop was Alta Via, an upscale restaurant just steps from Space Bar, which general manager Jennifer Johnston said was “super busy all weekend long” thanks to the festival. The menu leans toward elevated classics—think lobster tagliatelle, seafood arabbiata, and ridiculously pillowy sourdough focaccia—but Taste of Picklesburgh gave the team an opportunity to play. Clearly, the experiment paid off: at the table next to us, all four diners ordered a second round of spicy pickled palomas.

I ended that day thoroughly satisfied, belly full of pickles (and tiramisu). By the time we returned to Market Square, the crowds had begun to thin, and vendors were starting to pack up for the third and final day of the festival.

I’ve been to Pittsburgh many time, but something about this visit stood out. Maybe it was the pickles. Maybe it was the people. Maybe it was my new “I’m kind of a big dill” T-shirt. Or maybe it was simply the undeniable charm of a Rust Belt city proudly leaning into everything that makes it different. As Waldrup put it best: “You can’t manufacture that.”

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