Fermented and vinegar-cured, held at pH 4.6 or below
Naturally fermented and vinegar-cured pickles held at pH 4.6 or below. Available in 500 g and 1 kg.
Our pickles are prepared from clean, sound ingredients and preserved through natural or controlled fermentation, or by direct addition of vinegar to an equilibrated pH of 4.6 or below — a value maintained for the full storage life of the product. Products may be further preserved by pasteurisation or refrigeration, and may contain nutritive sweeteners, seasonings, flavourings, spices and other permissible ingredients. Fruits and vegetables are dry-salted or brined to draw out water, sugars and nutrients from the plant tissue, providing enough liquid to cover the food and limit oxygen exposure. Because the salty brine draws water out, pickles carry a high concentration of vitamins while remaining very low in fat and protein — a healthy, low-calorie snack option rich in vitamins and antioxidants.
The grades of pickles we produce and ship. Any specification outside this list can be produced to order.
Retail pack size for grocery and specialty channels.
Larger pack for family and food service use.
Our pickles are prepared from clean, sound ingredients and preserved through natural or controlled fermentation, or by direct addition of vinegar to an equilibrated pH of 4.6 or below — a value maintained for the full storage life of the product, not just at fill.
Products may be further preserved by pasteurisation or refrigeration, and may contain nutritive sweeteners, seasonings, flavourings, spices and other permissible ingredients according to the destination market’s regulations.
Fruits and vegetables are dry-salted or brined to draw out water, sugars and nutrients from the plant tissue. That released liquid covers the food and limits oxygen exposure, which is what allows a correctly made pickle to keep without heavy processing.
Because the salty brine draws water out rather than diluting the produce, pickles carry a high concentration of vitamins while remaining very low in fat and protein.
A serving contributes meaningful vitamin K for blood clotting and bone strength, calcium for bones, teeth and healthy nerves, vitamin C as an antioxidant, potassium for nerve function and vitamin A for vision and immune support. Pickles also aid digestion, help curb sugar spikes and support weight management — a useful positioning for retail buyers building a healthy snacking range.
By natural or controlled fermentation, or by direct addition of vinegar to an equilibrated pH of 4.6 or below, which is maintained throughout the storage life. Pasteurisation or refrigeration can be added.
500 g jars for retail and specialty channels and 1 kg jars for family and food service use, both available under private label.
Buyers frequently consolidate multiple product lines into a single shipment. Explore the rest of our export portfolio.
Tell us your market, grade and volumes and our trade team will prepare a costed proposal, including private label options.
