Real Pickles is a worker-owned cooperative in Greenfield, MA, that produces award-winning fermented pickled products that are raw, vinegar-free, 100% organic and regionally grown. Since 2001, Real Pickles has been committed to promoting human and ecological health by providing people with delicious, nourishing food and working toward a regional and organic food system.

To minimize their environmental impact, Real Pickles’ fermented vegetables are grown only in the Northeast U.S. and sold only within the same region. They purchase nearly 500,000 pounds of local organic vegetables yearly and support the best agricultural practices and healthy ecosystems.

As a worker cooperative, Real Pickles is preserving their strong social mission, empowering their staff to direct the future of the business, and creating good local jobs with shared profits. Real Pickles is proud to be part of a movement to build and strengthen democratic economies in their community and beyond.

It all started when Real Pickles founder Dan Rosenberg began making traditional pickles in 1999 after attending a Northeast Organic Farming Association conference workshop. Dan quickly became devoted to the craft of traditional pickling and, two years later, decided to go into business. The idea was to create a small company focused on building a better food system. As one of a tiny handful of businesses producing raw, fermented vegetables, Real Pickles would offer an important and nourishing food largely missing from the food system.

This new business would also be committed to local/regional food and organic agriculture. Real Pickles would buy its vegetables only from Northeast organic farms and sell its products only within the Northeast. In the summer of 2001, Real Pickles purchased 1,000 pounds of certified organic pickling cucumbers from Chamutka Farm. They successfully sold their inaugural batches of organic Dill Pickles to a couple of dozen local stores. The following season, Real Pickles began operating out of the Western Massachusetts Food Processing Center in Greenfield, a business incubator kitchen created to boost the local agricultural economy by providing a venue for making value-added foods with local farm ingredients.

Every vegetable they ferment is 100% organic and grown in the Northeast. 100% of the time! Even fresh turmeric and ginger roots, typically grown in tropical climates, are grown less than 20 miles from their Greenfield facility. Last year, Real Pickles purchased the building they have been operating out of since 2009! They are creating even deeper roots in the community and strengthening their commitment to staying local. Real Pickles is excited to continue producing nourishing, delicious, Northeast-grown ferments for years to come. Grab a fork and dig in!