Curious Farm Cucumber Pickles are crunchy, fresh, and made the old-fashioned way in a salt-water brine with herbs and spices.  No vinegar and no heat are used to create their delicious sour flavor.  They are a live-cultured food and are full of health-giving probiotics, unlike the typical vinegar-stabilized and heat-processed pickles available in most markets.

Available in Classic Dill and Spicy Garlic Dill varieties, our pickles are a seasonal product, available only during the summer and fall months in the Pacific Northwest.  We only use local (often homegrown), fresh-picked, unsprayed (often organic) cucumbers, and their harvest is fleeting in our region.

Although some customers are surprised by the cloudy brine in our pickle jars, people familiar with these old-fashioned pickles or East Coast deli culture know that the cloudy brine is a sign of active culture development.  There’s a reason delis serve pickles with a big pastrami sandwich!  A real, live-cultured, probiotic-rich pickle assists digestion.

When your jar of Curious Farm Pickles is empty, don’t throw out the brine!  Many of our customers add the brine to soups and dressings.    It also tastes delicious in tomato juice cocktails.

During the market season, we often offer small runs of different live-cultured pickles.  Last year at the Beaverton Farmers Market, Curious Farm Sour Turnips and Sour Kohlrabi had devoted followers.  We’ll keep experimenting with these lovely, crunchy pickles made from humble roots.  During the market season, you can review our fresh-now page to see which pickles we’ll bring to the Market each week.