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:
Our pickles never really go bad - they just continue to slowly ferment. We've had them tested and approved for a three-month shelf life. (Please see our "Generational Pickle" information above.)
Yes! As part of fermentation, the pickles release carbon dioxide. Feel free to "burb" the jar when needed.
Yes, that would be the carbon dioxide again. Leave the lid off the container for a few minutes and all that gas should dissipate.
We deliver once a week to the stores and seem to have caught up with demand, but popular holidays fluctuate rapidly. The growing pains of a new business seem to be subsiding and we believe we've met the high demands of the area!