Pantry · Detroit, Michigan
McClure's Pickles
A great-grandmother's pickle recipe, packed by hand in Detroit.
Brothers Bob and Joe McClure grew up making pickles with their family in Michigan. In 2006 they turned the family recipe into a business, and McClure's has been hand-packing jars in Detroit ever since.
- Founded
- 2006
- Founded by
- Bob and Joe McClure
- Based in
- Detroit, Michigan
The story of McClure's
The recipe belonged to the brothers' great-grandmother, Lala. Bob and Joe spent years making it in a small Michigan kitchen before they sold a single jar, and when they launched in 2006 they kept it close to the way she made it: cucumbers, brine, plenty of garlic and dill, and nothing artificial.
The company grew up between two cities. Production lives in Detroit, where the pickles, relish and Bloody Mary mix are made, and a small Brooklyn office looks after sales and marketing. That is why both cities are on the label.
What has not changed is the hands-on part. Every jar is still packed by a member of the McClure's team, and in season the cucumbers come from Michigan growers the brothers buy from directly.
How it's made
Cucumbers come from Michigan farms in season, roughly late June to September, and from Florida and Mexico the rest of the year. They are sliced, packed into jars by hand and covered with brine. Everything is all natural, gluten-free and kosher certified.
Our featured pick
Garlic & Dill Whole Pickles (16OZ)
Lala's original: the pickle that built the brand.
$11.00
Garlic & Dill is the recipe the McClure brothers grew up on and the first one they jarred. Whole cucumbers are packed by hand with garlic and dill, then covered in a sharp, salty brine that keeps them snappy right to the bottom of the jar.
It is a classic deli-style pickle with nothing artificial in it, the kind you eat straight from the jar. Slice it into spears for a sandwich, chop it into potato or tuna salad, and save the brine: it makes an excellent pickleback or a dirty martini.
- Tasting notes
- Bright, garlicky and salty, with a clean dill finish and a loud crunch.
- How to use it
- Refrigerate after opening. Slice into spears or rounds for sandwiches and burgers, or chop into salads and dressings.
- Pairs with
- Pastrami on rye, sharp cheddar, a cold lager, or a shot of whiskey with a brine chaser.
If you buy bad ingredients, you are going to get a bad product.
Why we carry them
There are a lot of pickles out there. McClure's are the ones our staff actually buy. They stay properly crunchy, the garlic is generous, and the spicy versions bring real heat without drowning the cucumber. If you only try one, start with Garlic & Dill.
Find more makers like this in Provisions Club, our curated subscription.
Explore Provisions Club