Fermented dills are made from fresh cucumbers. Genuine dill pickles are placed into a mild salt solution, which allows naturally occurring Lactobacillus to ferment all sugars present in the cucumbers. The result is lactic acid, appearing as a cloudy brine. After fermentation, the cucumbers are packed in Kruegermann’s own blend of spices, dill, and diluted brine made from the original mild salt solution. Kruegermann dills stand out because they are allowed to slowly ferment naturally without any agents speeding up the process. The cucumbers used for Kruegermann Dill Pickles are grown on a family farm in California’s Central Valley. The pickles are pasteurized without using preservatives.
Pasteurized without preservatives
Cucumbers grown on a family farm in California’s Central Valley