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Small-batch dry brines ready now.
Cold-packed jars arriving soon.

Crafted in Morton, Illinois. Overhaul an everyday jar or season fresh cucumbers in about 24 hours with our dry brine packs. While the state finalizes the paperwork on our BATCH01 finished jars, our dry brine packs are ready to ship.

Available Now Dry Infusion Packs

Upgrade your own jars at home
with our whole-spice blends.

You don't have to wait on the cellar. Our shelf-stable dry brine packs ship immediately giving you our exact proprietary coarse salts, herbs, and aromatics to revamp a store jar or pickle raw garden cucumbers in 24 hours.

North Annex Brine Co. Dry Brine Infusion Jars
01 / The Blend

The exact whole spices, herbs, and coarse salt from our recipes.

02 / The Jar

Toss straight into fresh-cut cucumbers or an open jar of store dills.

03 / The Steep

Cold steep 24–48 hours in the fridge for a full flavor overhaul.

In Review Batch 01 Pickles

The Cold-Packed Jars.
Worth the regulatory wait.

Our finished, ready-to-eat pickle jars are completing commercial safety testing and recipe review with the Illinois Department of Public Health. Once certified, Batch 01 will drop in limited quantities.

The Butcher's Block

Steakhouse Savory

Dill spears cold-steeped with roasted garlic, coarse-cracked black pepper, coriander seeds, and a bruised sprig of fresh rosemary.

The Old Fashioned Dill

Oak & Baking Spice

Dill spears infused with 90-proof bourbon, expressed orange peel, Angostura bitters, and a touch of pure maple syrup.

Smoked Jalapeño & Honey

Sweet Earthy Heat

Crinkle cuts soaked with raw local honey, fire-smoked jalapeño, and yellow mustard seeds for a slow, creeping warmth.

Lemon Peel & Thyme

Bright & Crisp

Crinkle cuts steeped with expressed lemon peel, fresh thyme, whole black peppercorn, and celery seed. A high-acid palate cleanser.

Reserve a spot for Batch 01 jars

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