Gherkins in Acetic Acid

Fafodil’s Pickled Gherkins in Acetic Acid are cultivated in the fertile soils of South India and harvested at a tender stage to ensure optimum freshness and flavour. After careful grading, washing, and soaking, the gherkins are preserved in a specially prepared medium consisting of water, acetic acid, sodium chloride (salt), calcium chloride, and potassium metabisulphite. This process enhances their natural tang while maintaining the firm, crispy consistency of the fruits, which are picked at their healthiest and most flavoursome stage. Their distinctive colour, ranging from light green to darker green, remains vibrant throughout the preservation process.

Each batch is prepared under strict quality control, with the acetic acid concentration maintained at 3.2 percent with a permissible variance of 0.2 percent, and salinity set at 4 percent with the same tolerance. These standards ensure a reliable shelf life of up to one year from the date of production. With this precise acidification method, Fafodil delivers gherkins that embody freshness, flavour, and quality, meeting the exacting expectations of international buyers.