Buying Wholesale Pickles / Industry / Last Modified: February 22, 2017

Technically, pickles are any perishable food preserved in brine, but when most of us think pickles, we think of pickled cucumbers. A ...

Technically, pickles are any perishable food preserved in brine, but when most of us think pickles, we think of pickled cucumbers. A favorite American food, pickles are low in calories, have no fat and are high in vitamin C. In the United States, people usually eat pickles either as a "pickled spear" side to sandwiches and other foods, as a condiment on such foods as hamburgers, or chopped up and mixed with other ingredients (as in potato salad).

Pickle manufacturing creates thousands of types of pickles to choose from, but the most common types eaten in America are sweet and sour. There are also plenty of sources for wholesale pickles, perfect for your restaurant or other food business. When buying pickles for your business, follow these steps:

1. Consider which types of pickled products your customers are most likely to crave.

2. Research pickle manufacturers and pickle distributors carrying those types.

3. Purchase from a wholesale pickle company.

Find scrumptious sweet pickles

Sweet pickles are made in a brine of vinegar, sugar and spices, and as their name suggests, they're sweeter than other types of pickled products. Bread and butter pickles, sweet gherkins and candied pickles are among the types of sweet pickles available today.

Savour sour pickles

Sour pickles are made in a brine without vinegar, and often have more garlic than sweet pickles. The longer the pickles stay in their brine, the more sour they turn. Half-sour pickles are more firm and crisp than regular sour pickles. Dill pickles are the most commonly eaten sour pickle in the United States.

Select specialty pickles

There are a huge variety of specialty pickles, including Kool-Aid pickles (yes, they are made in a brine of Kool-Aid drink!), kosher (which may or may not be technically kosher, but do have a stronger garlic flavor than regular dills), and cucumbers mixed with special ingredients to make them into a spicy pickle.
  • For maximum business economy, don't throw away the brine or juices from your pickle jars. Instead, keep the juice refrigerated and use it as a marinade; allow peeled, hard boiled eggs or leftover vegetables (such as carrots, celery or broccoli) to steep in it to create your own pickled products; mix it with mayonnaise for a better potato salad; or add the juice to a Bloody Mary.

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