Since 1967, Hermann’s Pickles has made refrigerated pickles and fermented foods, preserving the homemade flavor of founder Don Hermann’s less-sour refrigerator-pickle recipe. The family-owned and operated company grew from the Hermann family’s Hungarian Jewish immigrant roots in Garrettsville, Ohio, and now also produces refrigerated private-label foods for grocery and deli brands. Its jars are known for hand-packed cucumbers, crisp texture and bold, tangy flavor.
Ba-TampteBa-Tampte produces and distributes refrigerated pickles and condiments, and is one of the few remaining New York-style refrigerated pickle packers. Founded in 1955 by Meyer Silberstein, the brand remains family-owned and operated and is now part of the EW Grobbel family of brands. Its pickles are cured and hand-packed in its own facilities, with recipes rooted in the family’s Lower East Side pickle-stand heritage.BROOKLYN, NY
Kaiser Pickles, LLCFounded in Cincinnati in 1920 as a market food stand, family-owned Kaiser Pickles has grown into a vertically integrated pickle company producing pickles, peppers and relishes for food-service and industrial customers. Its third generation operates facilities supplied in part through Kaiser Pickle Farms in Michigan, while annual production exceeds 90 million pounds and employs approximately 150 people. Kaiser Pickles holds SQF certifications for both food safety and food quality at all its manufacturing facilities and ships across the United States and internationally.CINCINNATI, OH
Gary's PicklesFounded in New Paltz in 1986 by Gary Karp, Gary’s Pickles makes fresh, garlic-and-dill pickles and other brined foods for Hudson Valley customers. After Karp’s death in 2013, longtime partner Barry Bliden took over and continues the business with his wife and children, keeping Gary’s name and recipes in the family. The shop is especially known for its crisp full-sour and half-sour pickles, made for sandwiches, snacks and local gatherings.WALLKILL, NY
Flaum'sFor more than a century, Flaum’s has made Jewish heritage foods and appetizers, from the family’s original pickles and dips to today’s salads, herring, and spreads. The Brooklyn family business is now run by a fifth-generation family member, with recipes handed down through five generations and a focus on preserving old-world flavor while introducing new ideas. Its food is made to feel homemade and at home on both weekday tables and Shabbos meals.BROOKLYN, NY