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Organically grown cucumbers, freshly bloomed dill weed and Red Russian garlic, all from BC’s Fraser Valley farms, are pickled with apple cider vinegar and coarse sel de mer to produce these crunchy, nutritious favourites. Eat them right from the jar, sliced thinly onto your favourite burger or buttermilk fried chicken sandwich, or finely chopped into a tuna salad. 

And don’t forget to use the pickled garlic cloves: chopped finely into a Hollandaise sauce, or thinly sliced on top of a fresh green Caesar salad.


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