Pickles

Large steam pressure tanks known as autoclaves are usually used during this process. The advantages of these products are obvious. The chillies and other vegetables are processed straight after harvesting and are thus available throughout the entire year. Even after opening one of our pickles, the preserved chillies can still be kept for a very long time if refrigerated.

Making pickled chilies

After harvesting, the chillies are thoroughly washed, sorted by hand and the stalks are removed. The jars are then filled by hand with the prepared chillies, whereby each glass must be carefully weight to ensure the correct filled weight. Next, a prepared vinegar brine is poured over the chillies and the lid is screwed on as the preserved chillies still have to be pasteurised. The process of heating the glasses to increase shelf life (pasteurisation) is painstakingly monitored by hand. As a result of this, you are rewarded with wonderfully aromatic tasting, crunchy chillies all year round. You can see the biggest differences from mass produced goods in the careful hand-crafted procedure, in the brine recipe and the high quality of the raw materials.

Regional farming

Our pickled chillies, gherkins, asparagus, beetroot and celery are all grown locally in the Palatine region and are processed immediately after harvesting. However, chillies need a very warm and dry climate to grow, which even the favourable climatic conditions of the Pfalz area cannot always guarantee. In particular, chili breeds with a long growth period such as the habanero pepper can fall completely by the wayside, as happened in 2013. As long as we insist on field growing methods, a cool summer can have a strong impact on the chili harvest. However, the flavour and consistency of a chili grown in the field is simply incomparable with that of a greenhouse chili. High quality raw materials are especially vital for making pickled chillies. A soft or damaged chili pepper cannot be used for pickling.

Shelf life of pickled chillies

Pickled chilies have a very long shelf life thanks to their low pH value, which is caused by the acidity of the vinegar brine. After pasteurising, the unopened jars can be kept for at least 3 years. All pickled chillies should be kept refrigerated after opening. As long as the brine remains clear, the product can be consumed without any cause for concern. If the brine begins to turn a milky white colour, this is an indication of lactic acid bacteria. Please dispose of this product if this occurs.