Bay Valley Dill 18-21 Count Pickle Whole Bulk, 1 Gallon, 4 Per Case

Bay Valley Dill 18-21 Count Pickle Whole Bulk, 1 Gallon, 4 Per Case delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Sandwich and burger accompaniment: Place a whole pickle on the plate next to deli sandwiches, hamburgers, and club sandwiches for a traditional presentation that guests recognize immediately.
Salad bar and condiment station: Set out whole dill pickles on salad bars or self-serve condiment stations where patrons can grab their own.
Catering and event platters: Arrange whole pickles on deli platters, antipasto trays, and boxed-lunch spreads for crowd-pleasing variety.
Restaurant side and garnish: Slice or quarter whole pickles to garnish plates, top barbecue, or serve as a crisp side with fried chicken and fish dishes.

Who Would Benefit

• Restaurants, diners, and delis that serve pickles with every plate
• Caterers and event planners building deli platters and boxed lunches
• Concession stands and food trucks needing shelf-stable sides
• Institutional kitchens in schools, hospitals, and corporate cafeterias
• Buffet and salad bar operators looking for easy-to-stock pickle options

Product Highlights

• 18 to 21 whole dill pickles per gallon for consistent portioning
• Classic dill flavor with garlic notes and a firm, crunchy texture
• Bulk 1-gallon jug format, easy to pour from and store
• 4 jugs per case keeps high-volume kitchens stocked
• Shelf-stable brine packaging requires no refrigeration until opened
• Whole pickle form allows flexible slicing, quartering, or serving intact

Preparation & Use

Remove the lid and pour brine as needed; pickles can be pulled directly from the jug with tongs. For side service, serve whole or slice into spears and chips depending on the dish. Keep the jug refrigerated after opening and use within the recommended window to maintain crunch and flavor. Brine can be reserved for picklebacks, marinades, or potato salad dressing.

Merchandising Ideas

Position gallon jugs on deli counter shelving where staff can see the pickles through the brine, reinforcing freshness. Cross-merchandise near deli meats, cheese blocks, and sandwich breads to encourage add-on sales. For concession and quick-serve, pre-slice and portion into small cups or bags for grab and go convenience at the register.