The history of the Baumgardner Pickling Company started with the recipe from our Great Grandmother and was passed down through the family over the years.  We grew up helping our Grandmother and Father can dill pickles.  Every summer we made dill pickles, it was a big production.  It was hard to plan anything, because when my father decided it was time to put up the pickles, we had to stop everything get in the car and drive out to Columbia Blvd where the farm stands were and buy the cucumbers, dill and garlic.  Sometimes we would go to the U-pick farms but most of the time the farm stands.  We would load the trunk with all the fresh muddy cucumbers, dill and garlic.  When we got home, we headed for the basement and the cucumbers were dumped into the large wash trays in the basement filled with water and we, the kids, job was to clean the cucumbers and cut the heads of dill.  After the pickles were cured they were given away to family and friends.  After our father retired no one was canning pickles until Judie, (daughter), decided to put up dill pickles for family and friends.  Over the years many friends and extended family started asking her to consider processing the pickles to sell.  She finally agreed and took the FDA/USDA course to be a certified food processor. 

We did not know if anyone would buy our dill pickles, so we gave away 500 jars away asking people to give us feed back, whether or not they would buy our pickles if they were on store shelves.  98% said they would buy them if they were available in stores.  We started by selling at the Salem Saturday Market.  The buyer from Roth's Fresh Markets approached us and put us into their stores.  The following year we developed a spicy hot dill pickle.  We have two kinds of pickles, the original dill pickle and the spicy hot dill pickle.

The pickles are an all-natural product that are locally grown and owned in Oregon.  Our dill pickles are now located in stores throughout Oregon, Southern California, Boise, Idaho.