General Info

The Pickle Guys has the BEST pickles in New York! As far back as 1910 there have always been numerous pickle stores on Essex Street, but today we are the only pickle store that exists on the corner of Grand Street and Essex Street. We are Kosher and carry over 40 different varieties of pickles and pickled products such as the traditional Sour Pickles, pickled tomatoes, peppers, olives, okra, string beans, celery, mangoes, pineapples, melons, etc. The Pickle Guys makes pickles from an old Eastern European recipe “just the way mom use to make them”. The pickles are made by letting them sit in salt brine with garlic, spices and no preservatives. Storing them in barrels, from a day up to three months, the pickles cure as they sit. Along with pickles we brought back old traditional items such as Pickled Watermelon & Russell Borscht. Over the years we also added new items including Pickled Herring and Pickled Brussels Sprouts. Two weeks before Passover we bring our operation outside and grind horseradish from freshly peeled roots. We operate under the Rabbinical Supervision of RABBI SHMUEL FISHELIThe Pickle Guys has the BEST pickles in New York! As far back as 1910 there have always been numerous pickle stores on Essex Street, but today we are the only pickle store that exists on the corner of Grand Street and Essex Street. We are Kosher and carry over 40 different varieties of pickles and pickled products such as the traditional Sour Pickles, pickled tomatoes, peppers, olives, okra, string beans, celery, mangoes, pineapples, melons, etc. The Pickle Guys makes pickles from an old Eastern European recipe “just the way mom use to make them”. The pickles are made by letting them sit in salt brine with garlic, spices and no preservatives. Storing them in barrels, from a day up to three months, the pickles cure as they sit. Along with pickles we brought back old traditional items such as Pickled Watermelon & Russell Borscht. Over the years we also added new items including Pickled Herring and Pickled Brussels Sprouts. Two weeks before Passover we bring our operation outside and grind horseradish from freshly peeled roots. We operate under the Rabbinical Supervision of RABBI SHMUEL FISHELI