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How is it done?
It's all about the ingredients: Our pickled gherkins are prepared with fresh dill, fresh onions and natural herbs and spices. The secret of the unique, finely-seasoned taste of gherkins from Spreewald lies in the ratio of a little acetic acid and plenty of delicious herbs and spices in the jar.
Sour gherkins are also called salt-dill gherkins, since they get their taste from being pickled in a brine solution with fresh dill in a barrel. After several weeks, the lactic fermentation process is completed and the gherkins are placed in jars with the typical unfiltered pickling liquid. The lactic acid gives the gherkins their fresh, slightly acidic taste.
To create our apple puree, we use a very special process that preserves the natural cell structure of the apples and the distinctive fruit flavour. Our “Das andere Apfelmus” (“the different apple puree”) is the only product that is cold-grated instead of being cooked. This retains the natural aroma, flavour and substances of the top-quality apples, so they keep their very fruity taste.
Summer in Germany is not only the time to harvest gherkins, it’s cherry season, too: From the end of June until early August, the tempting cherries adorn the trees with their dark red sheen. We count on the experience of our skilled farmers to determine the best harvesting time to ensure that the mature fruit does not burst during the next rain shower. Every morello cherry is carefully picked by hand. It is very important to leave the stem on the cherry so that the sensitive flesh of the fruit remains juicy. Later, the stems are plucked, the cherries are washed and the pits are removed before they are processed.
After harvesting, a quality inspection and a thorough washing process, the cherries are placed on a conveyor belt and sent to the stem removing machine. Fine rubber rollers carefully pluck off the stems. In a next step, the cherries are sorted by hand, before being sent to the pitting machine: here as well, the fruit is handled very gently because the fruit flesh is particularly sensitive at this point of the process. One after another, the cherries roll onto metal plates where they fall into “padded” recesses. Each recess holds one cherry and has a small hole at the bottom. And now the big moment arrives: An arm with many thin rods is lowered onto the fruit and presses the pits out of the cherries.
The soft base ensures that the cherry does not break open when the pit is removed. After another quality inspection, our cherries are then preserved. Tip: The cherry pits can also be used to make cherry stone warming pillows.