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, quality deli cuts, and most importantly, 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 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 pickling, the old ways are still the best ways. Our flagship pickles are naturally fermented using only fresh cucumbers, salt, dill, and the same spice blend Lillie Topor used generations ago. Mass produced, factory pickles are typically shelf-stable due to high amounts of vinegar, additives, and heat pasteurization, which all have a negative effect on quality. In contrast, our natural pickles are refrigerated to ensure a crisp bite and the freshest flavor for a 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 famous, tangy pickle flavor.
The benefits of the natural fermentation go well beyond 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. Very fresh with a great crunch.
Half Sour Pickles
These pickles range from bright green to a more medium-green color. They are cured for roughly half of the traditional time. These pickles are not as sour as the Natural Barrel Dill or Golden Dill varieties.
Natural Barrel Dill Pickles
Our most famous pickle. These are the darkest color of all. They are naturally fermented for a longer, more traditional length of time. They deliver the most robust “Dill” flavor of all varieties.
Kosher (Golden) Dill Pickles
These pickles are golden-green in color with a mild, balanced flavor profile. Turmeric (a spice from the Ginger family) is added for color and flavor dimension. Our most conventional variety.