Top 3 Northeastern American Pickled Cucumbers

The Pickle Guys is a New York producer of traditional pickled foods, located at 357 Grand Street on the Lower East Side of Manhattan. The company presents itself as the last standing pickle store on Essex Street, an area historically known for its pickle markets since 1910.

Its production is based on an old Eastern European recipe, with cucumbers and other ingredients cured in natural salt brine with garlic and spices, without preservatives. The pickles are barrel-cured for up to three months, which reflects the old New York deli and pickle-shop tradition.

Their range includes classic kosher sour dill pickles, sauerkraut, tomatoes, peppers, olives, mushrooms, okra, carrots and borscht. Alongside these traditional products, The Pickle Guys also makes more unusual pickled items such as pineapple, mango, Brussels sprouts, apples and daikon.

Every spring, before Passover, the shop continues the local tradition of grinding fresh horseradish outside the store. The brand combines Lower East Side food heritage with a broader modern assortment of fermented and pickled products. Expand

Guss’ Pickles is one of New York City’s most iconic pickle producers, deeply rooted in the immigrant food culture of the Lower East Side. The brand dates back to the early 20th century, when the Guss family began making pickles using Eastern European Jewish recipes at a time when the neighborhood was famously known as “Pickle Alley”.

From the outset, Guss’ Pickles built its reputation on traditional brine fermentation, whole spices, and time-tested methods, avoiding shortcuts associated with industrial pickling. Their kosher dill pickles are the flagship product, recognized for their firm texture, pronounced garlic notes, and balanced acidity.

The range also includes sauerkraut, pickled peppers, tomatoes, and other vegetables, reflecting classic deli traditions. All products are certified kosher, underscoring strict adherence to ingredient selection and production standards.

Over decades, Guss’ Pickles became a staple of New York’s Jewish delis and street food culture, closely associated with the city’s culinary identity. Even as the market evolved, the brand maintained a strong commitment to authenticity and consistency.

Today, Guss’ Pickles are distributed beyond New York, yet the brand remains symbolically tied to the Lower East Side. It is frequently cited as a benchmark for old-school American pickling.

The slogan “Imitated but never duplicated” reflects its long-standing reputation and cultural significance. Guss’ Pickles stands as a clear example of how a traditional food product can become a lasting urban icon.Expand

Eddie’s Pickles is a historic New York pickle producer and the city’s oldest continuously operating, family-run pickling company, founded in 1888. Based in Maspeth, Queens, Eddie’s Pickles remains firmly rooted in old-world fermentation traditions, relying on time, salt brine, whole spices, and natural processes rather than vinegar shortcuts or industrial methods.

The company is still operated by multiple generations of the founding family, preserving techniques that date back to the era when barrel-fermented pickles were a staple of New York’s food culture. Eddie’s is particularly known for its kosher dill, sour, and half-sour pickles, all characterized by pronounced garlic, dill, and spice notes alongside a firm, crunchy texture.

The product range extends beyond cucumbers to include sauerkraut, pickled green tomatoes, mustard pickles, and other fermented vegetables associated with classic Jewish and Eastern European deli traditions. No artificial preservatives or flavor enhancers are used, allowing fermentation to define the final flavor profile.

Eddie’s Pickles has long been a supplier to delis, restaurants, and specialty food shops across the city. Despite wider distribution today, production remains small-scale and hands-on.

The brand is widely regarded as a benchmark for traditional New York–style pickles. Eddie’s Pickles represents continuity, craftsmanship, and a living link to the city’s culinary heritage.Expand