Local Finds: All-Natural Pickles

Who’s making it: Nathan Albertson

How’s it made: Albertson uses locally grown cucumbers and natural pickling ingredients to make the only cold-poured cucumber in the United States. The process produces a “clean-tasting” pickle that’s been well received by restaurants and grocers locally. Unlike the big-name brands, Charleston Pickles are never cooked and are not fermented.

Where can you find it: All Lowcountry Piggly Wiggly grocery stores carry the pickles. They are also located in 20 restaurants, including the Fat Hen on Johns Island, South End Brewery in downtown Charleston and The Rooftop at Vendue Inn. Charleston Pickles are also the official pickle of the Charleston RiverDogs. See more restaurant locations

How much: $3.49 a jar

The back story: Albertson was a chef for more than 25 years, and he never cared much for store-bought jarred pickles, but he always remembered the kind of pickle sold at local delis back home in New Jersey.

“I wanted to make a pickle that I would eat,” Albertson said.

So at his open-faced sandwich business, which was a staple at the downtown Charleston Farmers Market, Albertson began serving his homemade pickles.

“They were popular, and chefs began asking me if they could buy them for their restaurant,” he said.

But selling them on their own carries lots of federal health regulations. It took nearly six months to clear all those hurdles, but the business took off so quickly, Albertson has transitioned to full-time pickle making and selling.