Pickled Specialities
Pickled specialities are my culinary playground. It is a pleasure to demonstrate how wonderfully refined vegetables taste and how varied and sophisticated their preparation is. The basic ingredients for this product line are sourced from the regions where they thrive best. To this end, I also occasionally like to travel, including to exotic regions. When processing, I put traditional recipes to the test as well as new flavours: Worth trying!
Champignons
Champignons
Champignons up to 25 mm find their way into this little jar. Like asparagus, mushrooms are a very delicate vegetable that I process gently in order to preserve their intrinsic flavour. I decided to add only a mild vinegar-salt marinade and to round it off with mustard seeds and peppercorns. The flavour: a poem!
Glass size: 370 ml
Pearl Onions
Pearl Onions
The slightly iridescent Silverskin onions are the stars in this jar. In a suitable marinade, with a few mustard seeds, they unfold their wonderfully sweet and sour taste. You can place them on skewers or use them in stews, chutneys or sauces, enjoy them with a cheese sandwich or add them to salads.
Glass size: 370 ml
Mixed Pickles
Mixed Pickles
Gherkins, peppers, beans, carrots, Silverskin onions, baby corn … all in a single jar! Hand-pickled in elaborate stages, delicately marinated – a varied delight. And a tempting feast for the eyes in red, green, yellow, orange and white!
Glass size: 370 ml
Snack Onion
Snack Onion
It takes a great deal of work before my snack onions gently land in the jar: They are cleansed, peeled and blanched by hand. A marinade of spicy vinegar, salt and sugar, as well as a cherry-chilli pepper for added zest, impart an intense flavour.
Glass size: 720 ml
Baby Corn
Baby Corn
Our baby corncobs taste floury-sweet and are extremely crisp to the bite. I refine them with peppercorns and a vinegar marinade containing herbs. They are a real eye-catcher in salads or Asian stir-fry dishes. They are also a very popular finger food!
Glass size: 370 ml
