McClure's is a family business started by brothers Joe and Bob McClure. In 2006, using their great grandmother Lalas recipe, they started McClure’s Pickles after years of making pickles in their tiny Michigan kitchen. They learned how to make the pickles from their grandfather and parents and now continue the tradition with a bit more room. They make the pickles, relish, bloody mary mix and other McClure’s products just outside of Detroit, Michigan. In Brooklyn they produce small batches for research and development. They use as much local produce as possible when it is in season and when it’s not, they call up the farms and speak directly with the growers to know where their produce is coming from and how it is being grown making sure they are getting some of the best, freshest produce available. Every jar is hand packed, the cucumbers hand sliced in their own factory, not from a private labeler.
The Garlic and Dill Pickles are closest in resemblance to your grandmother’s dill pickles. They have a strong sour taste complimented by notes of garlic and dill. During the summer months you will notice flowering dill in the jars, which, due to the pollen on the flowers, adds fennel-like subtleties.