"When she cried, we handed her a Half Sour and she loved it," said Nadel, who runs Dr. Pickle of Paterson.
Josh and his brothers Eric and Marc Nadel run Dr. Pickle and Paterson Pickle and are third generation pickle makers.
Their father and grandfather sold pickles from trucks in the Catskills before the brothers founded Paterson Pickle in 1988. Another brother, Stephen, was part of the business until 2006 but moved on.
The brothers grew up in Wayne and Josh lives in Montclair.
"The Full Sours are still the original recipe from my grandfather," he said.
Over the years they expanded the recipes, added a wholesale line and began fermenting other foods like peppers, olives and vegetables.
Dr. Pickle sells at farmers' markets across the tri-state area, and Paterson Pickles sells to supermarkets. They also sell online nationwide.
"We go to 30 markets a week in the busy season," he said.
The secret to a good pickle is in a quality cucumber.
"Other companies use sub-par cucumbers, thinking it's going to be pickled and it doesn't matter. It matters."
Timing is also key, as well as other ingredients, which also need to be chosen carefully and with freshness in mind.
Pickles are also a secret superfood.
"There are so many health benefits to naturally fermented foods, like probiotics. Pickle juice and brine have more electrolytes than Gatorade," he said.
The Full and Half Garlic Sours are naturally fermented.
"Kids loves them for teething and it expands their taste buds," he said.
Nadel said he's putting together the 2017 farmers' market schedule now.
Click here for more information or call 973-826-3035.
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