Kosher certificate available.
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 Gherkins are believed to have been the first ever pickle and were enjoyed 4500 years ago in Mesopotamia. Cleopatra was a fan of pickles, as she believed that they would enhance her beauty.
Roman legionnaires and Napoleon's troops all enjoyed their pickles too, and during the Second World War 40% of all pickles produced in the US were earmarked for the Armed Forces - it would seem that the humble gherkin is a serious aid to warfare.
Peperoncini is from the Capsicum annuum family, like bell peppers and chili peppers. They are also known as Tuscan peppers, sweet Italian peppers and golden Greek peppers. |
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Gherkins and cucumbers belong to the same species but are different cultivar groups.
They are usually picked when 4 to 8 cm. (1 to 3 in) in length and pickled in jars or cans with vinegar or brine to resemble a pickled cucumber.
Small gherkin pickles are also called “cornichon” in French. Gherkins are generally taken as condiment vegetables. They usually accompany dishes, so more for flavor rather than nourishment.
The Gherkins are cultivated almost exclusively outdoors and harvested when they are two to eight inches long. Generally pickled rather than eaten raw. A distinction is drawn between types with nearly smooth skins and those with warty or prickly ones.
Peperoncinis grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end. The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany.
Peperoncinis are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars.
The jalapeño pepper is perhaps one of the most famous peppers of them all. It boasts a dark green skin and is usually 2 to 3 and a half inches in length when ripe. A single jalapeño plant will traditionally produce 25 to 30 peppers.
Peperoncini is typically used in sandwiches, salads (particularly Greek salad, tossed salads served in pizzerias and antipasto platters) and as a garnish to lend dishes a crunchy texture and a salty taste.
Jalapeños serve as a great source of vitamins such as vitamins A, C and E as well as potassium and folic acid. |
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The cucumbers which are raised at the Aegean region are ready for harvest in early June, whereas in Central Anatolia, the harvest season begins mid-July and lasts at the end of September.
In the Aegean region, providing the weather is suitable, a second harvest can be achieved in September and October. The cucumbers collected from the fields are transported to delivery centers where they are calibrated into three size categories.
The pepperoncini, jalapeno and lombardi peppers are harvested starting end of June until October. They are then calibrated, washed and put into brine or vinegar to be pickled. The brine content does change according to customer specs. |
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Cornichon (Small Gherkin)
Gherkin
Peperoncini
Jalapeno
Mixed Vegetables
Lombardi |
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Large pickled cucumbers = 9-12 pieces per 1kg.
Gherkin = more than 60 pieces per 1kg.
Small pickled cucumbers = 300 pieces per 1kg.
Pepperoncini: 2-3 cm, 3-6 cm, 6-9 cm
Jalapeno and Lombardini: According to Customer specs. |
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370 cc. Glass Jars
580 cc. Glass Jars
660 cc. Glass Jars
720 cc. Glass Jars
1 lt. Glass Jars |
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