Q. Do you really hand cut each and every pickle?

A. There’s the easy way to do things. And the right way, which is how we create our pickles. Plus, slicing each and every one of them by hand allows us one last chance to inspect the merchandise, as well as pack the most product possibly into each and every jar.

Q. What do you mean by “Fresh Market produce?”

A. Our goal is to take cucumbers from farm to jar in the shortest amount of time possible. Unlike other pickles you can buy off the shelf, the cucumbers that we use don’t sit for months at a time in a saltwater solution. They’re fresh off the farm!

Q. How do the herbs get in the jars?

A. Glad you asked. We pack each jar full of hand cut herbs before filling them with cukes and brine. The flavor you’ll get in each bite is as big as the garlic, dill and peppers you see floating along with our pickles!

Q. What is the difference between cold pack & jarred (heat treated)?

A. Our cold pack process — which is currently only available to restaurants — doesn’t require a hot water bath and creates a cripser product which must be refrigerated. Our shelf stable products are filled with piping hot brine then placed in a boiling water bath, which allows them to be a shelf stable instead of refrigerated. Of course, you should always store them in the fridge after you open them!

Q. What are the health benefits of pickles?

A. Pickles are a great snack and very beneficial to your health. Pittsburgh Pickle Co. pickles have zero calories per spear. One pickle spear contains as much as 20% of your daily Vitamin K requirement, which is known to prevent blood clots after injuries. Pickles also contain sodium, fiber, potassium, and Vitamin C. The high sodium content helps the hydration process as it helps the body retain water for a longer period of time. Fun fact – Julius Caesar fed pickles to his troops in the belief that they lent physical and spiritual strength.

Q. Have your products been tested and are you licensed?

A. Yes…and yes. Our pickles underwent testing at the University of Nebraska, where they approved our process and recipe according to FDA regulations. We are also FDA certified Acidified Food Processors….say that fast 5 times. 😉

Q. How do you make your pickles?

A. Two ways. Our cold pack pickles are hand-packed with fresh spices, cukes, and brine; sealed in a tamper proof container, and then moved to refrigeration. Cold pack pickles must be refrigerated…brrrr, cold! Our jarred pickles are also hand-packed with fresh ingredients. They undergo a hot fill and then are moved to a hot water bath. This process removes any bacteria and creates a hermetic seal, allowing the pickles to stay fresh for many months on a shelf.