Traditional cucumber pickles, with fresh dill and garlic. These are real pickles: naturally fermented without vinegar. The perfect snack or sandwich accompaniment. Sold in 26 oz glass jars.
100% Organic Ingredients: Cucumbers*, filtered water, sea salt, dill*, garlic*, black pepper, chili pepper, fennel seed, bay leaf, cinnamon. (* = Northeast-grown)
Authentic, fresh sauerkraut with a dash of dill and caraway. Customers tell us: "Just like the kraut my Grandma used to make in her old crock!" Try it with one of Grandma's old recipes, add it to your own, or enjoy it by the forkful. Sold in 15 oz glass jars.
100% Organic Ingredients: Cabbage*, filtered water, unrefined sea salt (rich in trace minerals), caraway seed, dill seed. (* = Northeast-grown)
Our moderately spicy version of the traditional Korean pickle, kimchi. Fresh, complex flavor with garlic, ginger, and chile pepper. Delicious with stirfrys, noodles, or fish. Sold in 15 oz glass jars.
100% Organic Ingredients: Cabbage*, Chinese cabbage*, carrot*, leek* or scallion*, garlic*, ginger, unrefined sea salt (rich in trace minerals), cayenne powder, fresh chile pepper*. (* = Northeast-grown)
Beautiful red sauerkraut flavored with savory herbs. Lends vivid color and unique kraut flavor to a wide variety of dishes including quesadillas, summer salads, and sandwiches. Sold in 15 oz glass jars.
100% Organic Ingredients: Red cabbage*, filtered water, unrefined sea salt (rich in trace minerals), thyme, winter savory, marjoram. (* = Northeast-grown)
These colorful carrots have a wonderful gingery zing. Use as a topper with salads, bean dishes, or peanut noodles, or as a filling for spring rolls or nori rolls. Sold in 15 oz glass jars.
100% Organic Ingredients: Carrots*, ginger, filtered water, unrefined sea salt (rich in trace minerals). (* = Northeast-grown)
"My name is Jono, I am four years old. I love all the pickles you make, the cukes, the purple sauerkraut, the yellow sauerkraut." --Jono, Shelburne Falls, MA
Site layout and design by Addie Rose Holland. © Real Pickles, 2006.