Guaranteed quality
We maintain long-standing, close partnerships with our farmers, some are already in the 3rd generation.
OUR GHERKINS
Crisp & rich in variety
About Gherkins
Cucumbers (Cucumis sativus) were grown more than 3,000 years ago in India and Egypt and belong botanically to the cucurbit family. They consist of 96.8% water.
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Harvested by hand and processed fresh
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Our cucumbers come from contract farming
Here’s how our gherkins get into the glass jars
The origin of all cucumbers: sowing
The gherkin seeds are planted in the soil in mid April. Then it takes about 50 days for a harvestable gherkin to grow from a seed. Each gherkin plant bears several vegetable specimens and regular and gentle harvesting promotes after-ripening of other vegetables.
The harvest: genuine handicraft
The gherkins are harvested in summer using a cucumber harvester. The tractor moves at a snail’s pace forward to make sure no cucumber is overlooked. Only gherkins bigger than the size of a small finger are harvested.
Sorting: the most stringent controls for the best taste
Sorting at the factory according to various sizes of gherkins. Afterwards, the gherkins are washed and hand-picked by our staff as part of our extensive quality checks. The size of the gherkin determines the glass in which it is latter bottled.
The savoury infusion: our secret to the taste
The infusion is mainly made from water, vinegar, sugar and salt. The basic recipe for the vinegar brine and blend of spices is top secret and is passed on from generation to generation.
Pasteurisation: good taste lasts
After the jars have been sealed air-tight, they are pasteurised. The jars are preserved through gentle heating. Flavour and nutrients are retained without preservatives!
If it says Kühne outside, it’s Kühne inside
Every Kühne product can be precisely traced via the code on the edge of the lid, including which ingredients are in the glass and when the gherkins were produced.
Quality needs trust and time
Our growing experts remain in close personal contact with the farmers, many of whom have been working with us for 3 generations. Their expertise, their many years of experience and controlled sustainable farming are the best basis for consistently ensuring the high quality of our gherkins, the seeds and soil.
From the field to the glass in just a few hours
A key quality advantage: In addition to the environmentally friendly short transport route, the proximity of the cucumber fields to the production facility also makes it possible to process the gherkins on the same day. This means: harvest freshness is maintained because the gherkin comes directly from the field into the glass.
We believe people are indispensable
Whoever puts such an effort in cultivating the plants as we do, also exercises special care when processing fresh produce. Our gherkins are hand-picked and hand picked again during production and checked constantly . This way, only the best quality makes it into the jar.
Pure enjoyment without a doubt
Each gherkin delivery from the field to our production facility is precisely labelled. The code on the lid of the gherkin jar makes it possible to completely trace the gherkins back to the farmers . In addition, the exact time of production as well as the best before date are indicated on the lid.
Our Recipe Tips
Fresh facts
Gherkin with history
Kühne launched the first pickled gherkins in Germany on the market in 1903. With more than 20 different varieties, from the traditional pickled gherkin up to the gourmet selection for connoisseurs, today, we have the right product for every taste.
Our many years of experience make us the no. 1 when it comes to pickled gherkins.
Power veggies
Cucumbers are a very healthy vegetable with few calories because 100 g of pickled gherkins only have 12 kcal and 0% fat. They are rich in vitamins, nutrients, carbohydrates and proteins.
Hangover Breakfast
When a hangover hits you in the morning after a night out partying, your body not only needs plenty of liquids but also something savoury! The acid promotes the breakdown of alcohol in the body whilst salt replenishes lost minerals. That’s why sour gherkins are the classic for the morning after.
Off-season, sour gherkin season
The off-season is term in the media, especially the weeks of summer when there isn’t much news and the pages of the newspapers are filled with strange reports.
