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The Real Dill - Cornichons à l'aneth au raifort Habanero, 32 oz

Prix d'origine $14.99 - Prix d'origine $14.99
Prix d'origine
$14.99
$14.99 - $14.99
Prix actuel $14.99
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Product Information

Description

Des cornichons croustillants avec une touche de habanero - les débuts floraux et à l'aneth cèdent à une finale poivrée et fougueuse ! Fait avec du raifort frais, de l'aneth et du habanero.

Sans conservateurs ajoutés
Végétalien Sans Gluten

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Épuisé

Ingredients

Concombres, eau, vinaigre, raifort, aneth, sel, ail, habanero, sucre, épices.
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“These pickles from the Real Dill? Man, oh man. They should be sold in dark alleys.”

– People Magazine
"A jar of these hand-crafted pickles will brighten up even the plainest sandwich."

– 5280 Magazine
"The Real Dill aren’t kidding around with their name—their pickles are the real deal."

— PARADE Magazine
"Simply put, these are pickles perfected."

— Tasting Panel Magazine

- FAQ -

The number of pickles that come in a jar depends on the size of the cucumber, but on average there are around 16 pickles in each 32 oz jar. Regardless of size, we pack the jars with as many pickles as we can fit! You’ll never see empty space in the jar where we could have fit more pickles.

The Caraway Garlic Dills is the closest thing we make to a traditional dill pickle.

No they are preserved using a vinegar-based brine

We do not contract out any production. We make everything in our own facility (called the Dillery) in Denver, Colorado.

There are a lot of precautions that we take to make them so crisp, but the single most important thing is never compromising when it comes to the quality of ingredients and making sure we get the freshest cucumbers we can find.

Yes! With just a little bit of creativity you can use everything in the jar. Check our recipes page for some great recipe ideas

They’ll last as long as it takes you to eat them as long as all of the product inside of the jar is submersed in the brine. If one of the pickles is sticking out above the brine and it sits like that for several months it can develop mold. Otherwise they won’t go bad. We do, however recommend eating them within one year of when they were made. The date that they were made is stamped on the jar. After one year they will start to degrade in quality and become less crunchy.

Nope, we do not use any ingredients that you would not recognize from your own pantry or garden

We use a marginal amount of sugar because it helps to create a roundness with the salt and vinegar, helping to make those flavors a little less harsh and pronounced. We only add a marginal amount of sugar to those varieties; most people do not even detect any sweetness.

Depending on the time of year they may come from Colorado, California, Florida, Georgia, Mexico, Michigan, or wherever we can find the best quality cucumbers at the time.