The authentic half-sour experience: our salty dill pickles are a return to true, old-world pickling. These pickles are lacto-fermented in a simple sea-salt brine. This natural process allows the flavours to develop slowly, resulting in a complex, salty tang that vinegar-based gherkins simply cannot replicate. Flavour & texture: the fermentation difference because these are naturally fermented, they offer a different experience to our standard range: the crunch: expect a softer, more delicate crunch. This is the hallmark of a traditional fermented pickle, where the brine has permeated the cucumber to create a tender yet firm bite. The profile: purely savoury. With no vinegar, no sugar, and no garlic, the focus is entirely on the fresh dill and the deep, fermented saltiness of the brine. Culinary pairings: the deli staple: the traditional partner for salt beef or pastrami bagels. A clean garnish: perfect for those who find vinegar-based pickles too sharp or overpowering. Keto-friendly snacking: zero sugar and zero vinegar make this our cleanest snack for restricted diets. Crunch factor & flavour: because these have been lacto-fermented and pasteurised, they have a softer crunch than our vinegar gherkins and a salty tang. Produced for us in germany why
The authentic half-sour experience: our salty dill pickles are a return to true, old-world pickling. These pickles are lacto-fermented in a simple sea-salt brine. This
