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PICKED BY HAND,
SORTED BY HAND.
Everything is focused on gherkins between June and September, because that is harvest time in the
Spreewald region. This means that time is tight for Spreewaldhof. Hundreds of workers harvest the Spreewald gherkins – by hand. They lie flat on gherkin harvesting machines: tractors that look like airplanes and roll slowly over the field. The gherkins grow so quickly in sunny temperatures that the fields are harvested every two to four days; each plant up to 22 times a season.
STRAIGHT FROM THE
FIELD INTO THE JAR
We know how important short routes are, which is why all of the gherkin fields are located very close to the processing plant, to ensure that the gherkins are filled into the jars very quickly, while they are still fresh. Another benefit: the short transport distances save energy and protect the environment.
After the harvest, the gherkins are sorted by size, weighed, washed thoroughly, brushed to remove all sand, and then rinsed off again. In a final step, they are sorted by hand – because only the best and most crunchy ones are allowed into the jars.
A THOUSAND POSSIBILITIES.
Depending on the speciality product, the gherkins remain whole or are cut into shape. They are then placed in jars with the other ingredients: top-quality vinegar, fine herbs, fresh onions and natural spices, such as hot chillies and peppercorns. To ensure that each jar is filled to the brim with gherkins, they are pushed in by hand, then the jars are filled with pickling liquid, sealed, and pasteurised in a water bath. Only now the gherkins have earned their label – Spreewaldhof.