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GUNDELSHEIM GHERKINS
Gundelsheim's specialities offer you international pickled treats.
You can serve them for Sunday brunch, for dinner or as part of a party buffet.
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Our product range can offer you:
- Well seasoned, hand-picked Barrel Pickles from our own farms (1062 ml).
- Well seasoned, hand-picked Garlic Barrel Pickles with a touch of garlic flavour (1062 ml).
- Swabian Pickled Farmer Gherkins (720 ml) - crunchy medium-size gherkins with the sophisticated taste of dill.
- Spicy Swabian home made style gherkins pickled in full flavoured brine according to an old family recipe (1700 ml).
- "Hot & Spicy" Barrel Pickles with Chili and Red Pepper (850 ml).
- Pickled gherkins in sweet-sour brine with mustard seed and natural flavours (1700ml).
- Gherkin slices in sweet-sour brine with mustard seed, pieces of onions and dill (2650ml).
Product data sheets:
- Cocktail Cornichons, 370 ml
- Cornichons, 370 ml
- Country Gherkins, 580 ml
- Pickled Gherkins, 720 ml
- Crunchy Dill Gherkins, 720 ml
- Polski Ogorki, 720 ml
- "Hot & Spicy" Barrel Pickles with Chili and Red Pepper, 850 ml
- Gherkins Moscow Style, 850 ml
- Garlic Barrel Pickles, 1062 ml
- Barrel Pickles, 1062 ml
- Schwabentopf, 1700 ml
- Cornichons, 2650 ml
- Pickled Gherkins, 2650 ml
- Sliced Gherkins, 2650 ml
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Recipe: POTATO SALAD
Ingredients:
- 600g potatoes
- 100g Gundelsheim Gherkins
- 100g pink radishes and sweet pepper, diced
- 1 medium sized red or spring onion, finely chopped
- 1/8 l meat broth
- 2 tablespoons of white wine vinegar
- 6 tablespoons of vegetables oil salt and pepper
- Optional: cress, watercress or parsley
- Boil the potatoes until nearly tender.
- Drain potatoes and leave them to cool.
- Slices potatoes and gherkins into bit-sized pieces.
- In a salad bowl. Pour hot meat broth over chopped onion, add vinegar and vegetable oil. Season with salt and pepper to taste.
- Add potatoes and gherkins to the dressing, mix gently and leave to marinate for at least 2 hours.
- Then add pink radishes and pepper and a little more seasoning to taste. Garnish with cress, watercress or parsley.
This is a wonderful as a side dish to accompany fish or seafood.
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