Over 25 years ago, Erwin Hartman moved from Long Island to Florida to pursue his dream of producing the best pickle on the planet. The kind that he ate at the local deli as a kid growing up in Brooklyn. His goal was to create the freshest, crunchiest, most flavorful pickle possible. He learned the secret was taking a freshly picked Florida cucumber, quickly placing it through the brining process, and then immediately delivering to customers. It was "farm to table" freshness before that term was even en vogue!
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