Cherith Valley Gardens Hot 'n Spicy Thick Sliced Dill Pickles
- Garden-fresh taste
- Secret Werner family recipe
Straight from the jar or layered on a sandwich, you'll love Cherith Valley Gardens Hot 'n Spicy Thick Sliced Dill Pickles. Experience the garden-fresh taste and crunch of a pickle canned with a secret Werner family recipe!
Cherith Valley Gardens is a family owned and operated business that produces garden fresh products with pride. The Werner family is committed to providing the freshest, all-natural ingredients, free of artificial preservatives, flavoring or colorings. Feel good about the food you eat! Made in USA.
Rated 4.4 out of 5 by 5
Rated 5 out of 5 by jscogdell Absolutely delicious
I LOVE these pickles. They're crunchy with just the right amount of heat and addictive.
February 11, 2013
Rated 5 out of 5 by scooby1213 Love these pickles!
During our summer vacation my family went to Branson MO, while vacationing we went to the outside mall down by the water-front. At the very end was a Bass Pro Shop, we love that store, so we went shopping, and purchased the dill pickles. We brought them home to Milford CT, and opened them up. Wow they were delicious, a bit spicy but awesome with burgers. So I bought them for my dad for christmas, because he loves spicy things. He loves them.
January 2, 2013
Rated 5 out of 5 by dbritsch Awesome
My wife and I purchased these pickles at the Las Vegas Bass Pro Shop. We were so impressed with the flavor that I ordered six more jars on-line! Very crisp, not to spicy, just the right flavor for a dill pickle. A little pricey, but it is a great appetizer and everyone that we have shared them with have asked where to buy them. A must try item.
May 9, 2012
Rated 2 out of 5 by JenB8 Not so great
I purchased this product last year from Bass Pro Shop & they were great! I love the thick slices and spiciness of them. But unfortunately both large jars I purchased several weeks ago are very soggy. :( When I eat pickles I expect them to be crunchy. I will not be buying these again!
May 3, 2012
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