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How do you make the perfect pickle? You chill out.

by GFBlog on Monday, June 1, 2015 · 0 comments

in Around the Table,Farmers & Fresh Produce,Health & Nutrition

County Fair has been crafting our pickles for over 20 years.  Ad that’s very cool, literally.  To make the perfect pickle, the cucumbers must ALWAYS stay cold.  From picking to pickling to packing, they’re kept chilled and fresh.

FOR CUCUMBERS AT THE PEAK OF RIPENESS, FOLLOW THE SUN.

County Fair knows that the crispest pickling cucumbers come from warm climates.  The San Joaquin Valley has the longest growing season, covering May to October.  During November through April, cucumbers come from sunny Texas and Arizona so they’re picked at the peak of ripeness.  This provides a fresh supply of cucumbers all year long.

THEN THE AWESOME COOLNESS BEGINS.

As soon as they’re picked, they’re placed in the refrigerated trucks to keep them ice cold.  Within days of harvest, the brining begins.  Within 6 days, they’re shipped fresh and full of flavor in refrigerated trucks to our restaurants.

TASTE 60 YEARS OF PICKLED PERFECTION.

County Fair Pickles are all natural, no preservatives needed.  They’re brined with real mustard and celery seeds, real sugar and Gilroy, California garlic.  7 days a week, 52 weeks a year.  So you can always taste the freshest, most positively-perfect pickles ever picked.

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Let's just say within 24 hours of being in the ground, it's on a refrigerated truck on its way to us. Our food is made from scratch every day. Our salad bar buffet features over 50 fresh ingredients, including specialty tossed and prepared salads. In addition to salads, we server original recipe hot pastas, hand-crafted soups, scratch-made muffins, and Focaccia breads in our hot buffet. Create. Indulge. Enjoy.


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