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