Traverse City Pickle Company Pickles

Cut Cucumbers, Fresh Cucumbers, Pickle Prepping

What are fermented pickles?

Our cucumbers undergo a short fermentation period with salt and spices, followed by refrigeration in our commercial kitchen. Most other brands boil cucumbers in vinegar. You can eat their factory-produced pickle up to a year later! We offer fresh flavor and healthy, probiotic qualities in our hand-packed, half-sour, fermented pickles. No cooking, no boiling, no vinegar - just a New York deli-style pickle! 

What can you expect from the pickle that keeps on giving?

Our pickles have a shelf life of three months. (Testing is currently underway for a six-month shelf life.) Here's a quick pickle progression of what you can expect a jar to taste like:


  • First Generation Pickles (0-4 Weeks) - half-sour with a high-snap factor
  • Second Generation Pickles (4-7 Weeks) - crunchy pickle evolving into full-sour taste, hints of cucumber remaining...
  • Third Generation Pickles (7+ Weeks) - full-sour pickle, salty and fermented flavor, but still crunchy...

What are the ingredients we use?

We only use all natural ingredients in our recipe, which includes:

  • Cucumbers
  • Water
  • Salt
  • Dill
  • Dried garlic
  • Bay leaves
  • Coriander
  • Black Pepper