The Topor’s Pickle Company story began in Detroit in 1960. Most people in the city came to know the Topor name from their Deli that specialized in fresh meats, locally handmade cheeses, and most famously, pickles. Topor Deli became a favorite among many travelers making their way through Metro Detroit and Southeast Michigan. During that time, the demand for pickles was so great that the deli couldn’t keep up with customer requests.
Topor’s Pickle Company was born out of the overwhelming demand for the pickles. It was decided that the deli would become a full blown pickle operation with one goal in mind: Keep the recipe the same as it has been for over 80 years using only the freshest ingredients. Using a family recipe brought over from Europe by Larry Topor’s grandmother, the cucumbers are made with fresh garlic, dill, and a custom blend of pickling spices. The pickles are aged using a fermentation process that brings out their unique taste and amazing flavors.
Topor’s preserves its rich history today by offering a line of authentic Kosher deli pickles which are never super-heated or pasteurized. A taste of the old world still exists today and it is in the heart of Topor’s Pickle Company.
What Sets Us Apart
When it comes to pickle making, the old ways are the best ways. Our pickles are naturally fermented using only fresh cucumbers, salt, dill, and the same spice blend Larry Topor’s grandmother used generations ago. While mass produced, factory pickles never need to be refrigerated due to high amounts of vinegar and additives, our natural pickles are refrigerated to ensure safety and the freshest flavor pickle that, as Larry Topor likes to say, “Ages like a fine wine.”
The ingredients are simple, clean, and this form of natural fermentation is the oldest form of food preservation known to man. Also called lacto-fermentation, the process creates our classic, tangy pickle flavor.
The benefits of the natural fermentation go well beyond the flavor. The lactobacillus, created by the process, are known to operate similarly to probiotics and are believed to aid digestion, reduce inflammation, improve heart health, help control blood sugar and weight, support the immune system, and increase energy. All that from a simple pickle, made the right way.
The varieties we offer are…
New Dill Pickles
These pickles are bright green on the exterior. They have the shortest cure time, so they maintain a more “cucumber” flavor than our other offerings.
Half Sour Pickles
These pickles range from bright green to a more medium-green color. They are cured for about half of the traditional time. These pickles are not as sour as the Natural Barrel Dill or Golden Dill varieties.
Natural Barrel Dill Pickles
These are the darkest color of all. They are naturally fermented in a longer more traditional cure time. They are the most robust “Dill” flavor of all types.
Golden Dill Pickles
These pickles are golden-green in color. Turmeric (a spice from the Ginger family) is added for color and flavor dimension.