It's the question we hear all the time: What made you want to make pickles? The very short version...it started with an article about a "pickle guy" and an artisan movement in food, and ends with a love for cooking and the joy of seeing people loving your wares.
Epic is built on the passion for fabulous food for individuals with a similar drive for great things. We aren't your grocery or deli dill. And we aren't the sad spear that's usually served with your burger. We're the gourmet you want, and the taste you can't live without.
Now where's that Epic bloody mary?
York County Pennsylvania, the Factory Tour Capital of the World®. Although we don't currently offer factory tours, it's on our list. And yes, every single product we carry is produced by hand, by us, in our York County shop. We don't mess around!
*Some small manufacturers - even farmers market pickles - use commercially produced pickles, flavor them, then call them their own. And if the label states artificial colors or flavors, you've probably found a phony. Yep, it shocked us too! So, do you know where your pickles come from?
Nope, we're picklers, not farmers - so we leave that part to the experts. We use a wholesaler to source the FRESHest produce around. So no matter where it is grown, we only use the best - and nothing but. And yes, we do source local when possible!
Per the Meriiam-Webster Dictionary, handcrafted means "created by a hand process rather than by a machine". That's exactly what we do! Wash, cut, slice, stuff FRESH produce - all by hand. And I've never met a machine that can make a pickle better than we can.
*Some manufacturers use co-packers to produce their products. A co-packer is a company that manufactures and packages foods or similar products for their clients. Doesn't sound handcrafted to us. Again, do you know where your pickles come from?
We are in the process of switching our date stamp to a "Best By" date; previously a Bottled/Born On date. And until our current "in-stock" items are out, there may be a mix of these stamps on product. Please see the image to avoid any confusion.
Our Best By date is 1-year from it's production (bottled) date, only for crispness/freshness (NOT spoilage). Just like Grandma and Aunt Sally used to do, it will "keep" much longer in the right environment.
Thanks for your patience - and pickle on!!
That's another NO. Although we have reused jars personally, for a business it's very much frowned upon. Per FDA guidance, jars may lose their integrity in the process and should not be reused. You are welcome to reuse them yourself, or recycle, but we will not accept them. Never hurts to ask!
Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic. The garlic flavor remains unchanged, and is totally edible.
On the same subject, garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate.
The garlic is still perfectly safe to eat.
*Some manufacturers use pre-pickled garlic to avoid this, but we think it takes away from taste. Use fresh or go home!
Color pigments in some varieties of cauliflower turn pink in the acid vinegar solution. Commercially pickled cauliflower is treated with sulfur dioxide to prevent this color change. Pink cauliflower is safe to eat.
As all peppers are different, the heat index will vary slightly from batch-to-batch in spicy and hot varieties. But hot is meant to be hotter than spicy - period.
No and No! All our products are GLUTEN FREE - no wheat and other grains with gluten, including barley, rye, and oats. There are also no milk products, eggs, peanuts, tree nuts, soy, fish or shellfish in our products nor our entire facility.
We wish! And we've tried!! There is a chemical reaction that occurs when you cut or grate horseradish which gives it its heat and aroma. Once exposed to air or heat, horseradish will lose its taste and become bitter. As we heat our pickles to preserve them, all the flavor disappears. Therefore, if you've had a horseradish pickle, it's probably been added to cold or lacto-fermented pickles.
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