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What's so cool about German Pickles?

Some 60 miles south of Berlin, Germany the river Spree splits into 300 little creeks and canals, forming the Spreewald forest, an area of deep black fertile soil. Iron-rich river water and excellent weather provide for quality vegetable crops.

The region was first settled in the 6th century by the Slavic tribe of the Sorbs. In 1679 Dutch textile traders arrived. When the attempt to set up a textile industry failed, the Dutch remembered the gherkin seeds they had brought with them from Holland. The gherkins grew to a phenomenal size in the rich Spreewald soil. The big city of Berlin was in reach by boat on the very same Spree river. The gherkins were preserved for the trip either as sour or as unfermented pickles, and became an instant success.

To this day, Berliners won't eat anything but Spreewald pickles!


In 1896 August-Karl Krügermann started his pickling business in the town of Lübbenau, the center of the Spreewald pickling industry. In 1961 the communist government nationalized the business, and grandson Kurt Krügermann fled with wife Helga and three-year old Greg to California, where they started all over again. Kurt and Helga stayed true to their Old World family recipies and today supply some of the finest gourmet food markets with their high-quality pickles.

The cucumbers Kruegermann uses are grown on the Fazio Family Farm in Portland, Oregon, and on a family owned farm in Stockton, California. The cabbage for Sauerkraut, Kraut Salad and Rotkohl comes from a local farmer in the Edna Valley near San Luis Obispo, California, who grows it from Kruegermann's special variety of seeds. Kruegermann only uses beets grown in Texas. Fresh spices are grown on Abraham Farm in Fresno, California. Kruegermann grows, harvests, and dries their own bay leaves. Cucumber seeds for Senfgurken mustard pickles are imported from Germany, and the cucumbers are grown in California's Central Valley. All Kruegermann products are paseurized without using preservatives. Kruegermann complies to strict California canning laws. Every batch of every product has precise records of ingredients and not only has been field inspected before release but is also lab inspected with all individual samples on file with the State of California.