Gherkins in Brine

Fafodil’s Pickled Gherkins – Fermented are harvested at the tender stage, when the fruits are between 12 and 25 millimetres in length. After careful grading, washing, and soaking, they are packed in food-grade High-Density Polyethylene (HDPE) barrels and preserved in a natural brine solution made of water, sodium chloride, and calcium chloride. This traditional method of fermentation enhances their flavour while retaining a firm, crispy texture. The gherkins mature into a characteristic light green to olive green shade, offering a wholesome and appetising appearance.

The brine is carefully maintained with a salinity of 15 percent sodium chloride, allowing a variance of ±1 percent, while the natural fermentation process ensures acidity levels above 0.6 percent (as lactic acid) and a pH below 3.5. This natural preservation method gives the gherkins a longer shelf life of up to two years from the date of production. At every stage, Fafodil ensures strict quality control, guaranteeing safe, healthy, and export-ready gherkins that meet international standards and satisfy diverse market preferences.