Chips | Crunch | Spears
That Pickle Guy Products are proudly made in Chicago, a city known for hardworking people, loyal sports fans, and an incredible variety of uniquely delicious foods. Chicagoans love their pickles!
In 2004, TPG made an exciting move to introduce a fresh line of pickles featuring crisp cucumbers sourced from family-owned farms. Our pickling process combines “Old World” techniques with modern technology, preserving the rich flavor and quality of each batch. Our passion is inspired by generations of pickle enthusiasts, family pickling sessions, cherished recipes, and the iconic Chicago dog, all of which contribute to our unique, fresh pickles—commonly known as “new”, “refrigerator”, or “half-sour” pickles.
Our fresh pickles are crafted with quality in mind—each batch is made in small quantities, and each jar is hand-packed to ensure the best flavor and consistency.
For over 20 years, we have partnered with the same family-owned and operated production facility. Equipped with state-of-the-art technology and holding the globally recognized BRC (British Retail Consortium) Food Safety Certification, this facility adheres to stringent safety and quality control measures. Every cucumber lot and production process is carefully documented and recorded to meet these standards.
We source our pickling cucumbers from family-owned farms with long-term, sustainable partnerships. These farms grow cucumbers specifically for pickling, carefully monitoring their development to achieve the ideal size, shape, and firmness. Pickling cucumbers are harvested slightly before full maturity, which preserves their crisp texture and prevents bitterness or wateriness that can develop if left on the vine too long. This attentive cultivation ensures every cucumber contributes to the consistently fresh, flavorful pickles our customers love.
Our cucumbers are harvested early in the morning when the vines are cool and dewy, maximizing the cucumbers’ moisture and density. After picking, the cucumbers are hydrocooled directly on the farm, preserving their freshness before they are transported on refrigerated trucks. We receive our shipments within 18-20 hours of harvest, allowing cucumbers to move from vine to brine within 24 hours, locking in their flavor and freshness.
Upon approval, each carton of cucumbers undergoes a rigorous “Survival of the Fittest” inspection for quality. Once approved, they are cleansed through a cold filtration process, then treated in an anti-microbial bath to eliminate any potential bacterial growth, ensuring safety and quality.
After cleansing, cucumbers are brined in refrigerated crocks for a 5-7 day curing process. During this time, the cucumbers undergo natural fermentation, beginning their transformation into crisp, flavorful pickles. After curing, each batch is drained, rinsed, and prepared for packaging.
Our handcrafted tradition continues as each jar is carefully packed by hand. Even though our cucumbers are selected for uniform size, their unique shapes and densities require an attentive hand to achieve the ideal fit. Each jar is then finished with a fresh dose of chilled brine for maximum flavor.
Our brine is a cherished family recipe, using natural ingredients including distilled vinegar, salt, turmeric, natural dill oil, and pickling spices. For clear brine consistency, preservation, and prevention of spoilage, we add less than 1/10 of 1% sodium benzoate and calcium chloride.
We use non-GMO ingredients, non-genetically engineered ingredients. Our pickles contain no MSG, trans fat, or gluten and are certified Kosher Pareve by the Chicago Rabbinical Council. They are vegan and vegetarian, fitting a wide range of dietary preferences and needs.
To keep your pickles fresh and flavorful, store both opened and unopened jars in the refrigerator. For optimal quality, maintain a consistent chill and enjoy within four months of the “best by” date printed on the side of the jar.
