Pickles and Ferments

These jars come from family farms and small-batch makers who ferment and pickle what they grow and source from nearby Ontario farms, from wild fermented sauerkraut and half-sour pickles to canned garlic dills, asparagus and beets.

Not every jar here is fermented. The sauerkrauts and fermented cucumbers are wild fermented the traditional way, while the dills, asparagus and beets are classic vinegar pickles. Availability shifts with the seasons and the harvest, so gather a jar when you see one.

Weekly delivery to Toronto, the GTA, Durham Region, Peterborough and the Kawarthas and Northumberland.

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