About Us

Using only the finest ingredients and traditional techniques, we handcraft each product with care and attention to detail, elevating your snack game and upgrading your cupboard staples into gourmet delights. Discover the exceptional quality in every bite and uncover why we are the makers of truly remarkable taste. Every single jar is handmade with care, using high-quality ingredients, with no preservatives or additives, just pure, traditional pickling, always from scratch in small batches, by Chef Casey of Fresh Market Kitchen.

Pickles, Salt & Science

Fermented vs. Vinegar Pickles: What You Need to Know

Not all pickles are created equal, and understanding the difference between fermented and vinegar-pickled cucumbers is key — especially when it comes to food safety, nutrition, and ingredient integrity. Naturally fermented pickles rely on a salt brine to create lactic acid, which encourages “good” bacteria to develop. While fermented pickles are often marketed as gut-healthy, it’s important to know that the fermentation process can sometimes leave sodium in the brine rather than fully absorbed into the cucumber. Fermented pickles also change in flavour over time and must always be kept refrigerated, which can affect both taste and texture.

Our vinegar-pickled cucumbers, on the other hand, are preserved in a carefully measured vinegar-and-salt solution. This method ensures that the pickles are consistently safe and shelf-stable, requiring refrigeration only after opening. The vinegar solution allows flavours to fully penetrate the cucumbers, giving each bite that signature punch of tangy, crisp goodness. And truthfully, they rarely last long once opened — because people start eating them and just can’t stop!

Where many commercial pickles rely on chemicals such as polysorbate 80, alum, or calcium chloride to create a chemically-induced crispness and maintain an unnaturally firm texture, we take a craft, artisan approach. We only use fresh vegetables, natural aromatics like bay leaf, and, when a specific colour enhancement is desired, turmeric or beets to highlight the product naturally. Every jar reflects thoughtful, small-batch craftsmanship, keeping the pickles visually appealing and as crisp as we can naturally make them, full of authentic flavour without any artificial additives.

While fermented pickles have their place, vinegar pickles like ours offer a reliable, shelf-stable alternative with full flavour, excellent preservation, and transparency you can trust — all in small batches, handcrafted with care and high-quality ingredients. We pride ourselves on being honest, old-fashioned, and trustworthy, staying true to the art of pickling while ensuring every jar is as natural and delicious as possible.

Quick Facts:

• CFIA vs. FDA Labelling: In Canada, nutrition values are reported per 100 g of the entire product as sold, including the brine. In the U.S., nutrition facts are often per 100 g of drained product, which can make sodium appear lower.

• Sodium Differences: Fermented cucumbers absorb less salt internally because much stays in the brine; vinegar-pickled cucumbers absorb more of the salt for both flavour and food safety.

• Shelf Stability: Vinegar pickles and pickled vegetables are shelf-stable, requiring refrigeration only after opening. Fermented pickles must always be kept in the fridge and may change flavour over time.

• Natural Colour & Craftsmanship: Colour in our pickles comes only from fresh vegetables or natural additions like turmeric or beets, highlighting the product’s character in a truly artisan way — no artificial chemicals or dyes.

• Flavour & Consistency: Vinegar pickling allows salt and aromatics to fully penetrate the cucumber, delivering the bold, as crisp as we can naturally make them taste our small-batch pickles are known for.

• Small-Batch & Transparent: Every jar is handmade with care, using high-quality ingredients, with no preservatives or additives, just pure, traditional pickling.