|Origin:||Sonoma County - California|
Dave Ehreth, the founder of Sonoma Brinery, started producing high-quality pickles in his
Cold-processed, never cooked, and pickled using traditional salt-and-water barrel lactic fermentation, Sonoma Brinery’s Manhattan-Style Fresh Pickles have the crunch and zip of the classic Kosher-style dill so fondly loved in the East. These half-sours are flavored with nine spices, fresh garlic and sea salt, they’re not cooked and no vinegar is used, so each pickle is packed with fresh, green flavor and plenty of snap. Dave Ehreth, the founder of Sonoma Brinery, started producing high-quality pickles in his home more than 20 years ago, and in 2003 began taking his brined beauties public. He has been selling his delicious small-batch pickles in the Bay Area ever since. All Sonoma Brinery pickles are never heat-processed or pasteurized, ensuring the best health benefits are retained. Ingredients are sourced from local purveyors whenever possible, and no artificial ingredients are ever used.