First we clean and carefully prepare baby cucumbers. Then we ‘lacto ferment’ them with salt, fresh dill and spices for around 8 weeks. until they reach the perfect point of acidity and flavour, we add a low acidity pickle juice. Our lacto gherkins have a depth of flavour unmatched by regular pickled gherkins, which are merely cucumbers briefly cooked in vinegar. They have a delicate sweet dill flavour.
ingredients: baby cucumbers, fresh dill, dill seeds, yellow mustard (MUSTARD), black peppercorns, sea salt, white wine vinegar (SULPHITES), water, raw sugar
