Kosher Sour Dill Cucumbers Pickles - 4.5kg

Kosher Sour Dill Cucumber Pickles

Naturally Fermented · Made in the Barossa Valley · Traditional family recipe

Zimmy’s Dill Cucumbers are made using a time-honoured, 100-year-old German recipe brought to the Barossa Valley by Ferdinand and Bertha Zimmermann in the late 1800s. Grown locally and hand-picked at five weeks, the cucumbers are immersed in a traditional dill brine and fermented in 220kg drums. Once sealed, the natural fermentation process begins, taking another five weeks to fully cure before being packed into jars.

Unlike vinegar-based pickling, this authentic method preserves the cucumbers’ probiotic benefits, making them a healthier alternative and rich in natural gut-supporting bacteria. Certified Kosher, naturally fermented, and deeply flavourful, these cucumbers are a true expression of Old World preservation brought to life in the Barossa.

Zimmy’s Barossa Valley Produce – A Legacy in Every Jar

Founded in 1985 by Steven Zimmermann, Zimmy’s Barossa Valley Produce is a small-batch producer based in Tanunda, South Australia. The business draws on the culinary heritage of Steven’s grandparents, Ferdinand and Bertha Zimmermann, German immigrants who settled in the Barossa in the late 19th century. Their portraits now feature proudly on every Zimmy’s jar, a symbol of authenticity and enduring tradition.

Zimmy’s crafts a range of traditional condiments—including dill cucumbers, pickled onions, sauerkraut, beetroot relish, and health tonics—using natural fermentation and preservative-free ingredients. The company continues to reflect the Barossa’s rich German Lutheran roots: self-sufficiency, craftsmanship, and a deep respect for food made slowly and well. Zimmy’s isn’t just a brand—it’s a living story of migration, family, and food heritage, bottled and shared across Australia.