No preservatives, no colorant, no taste enhancers, no gluten, non-GMO.
The art of pickling with vinegar likely emerged in ancient Mesopotamia around 2400 BCE. Cucumbers were archaeologically traced to being pickled in the Tigris Valley by 2030 BCE. This culinary technique then evolved across the Middle East, later spreading to the Maghreb, Sicily, and Spain.
These Extra Fine Pickles are small and firm, providing a satisfying crunch along with a tangy, subtly tart flavour.
Perfect for topping burgers, sandwiches, and salads! You can also simply taste them as an appetizer and of course with your raclette, Mont d’Or or any other melted cheese and cold cuts.
Upon opening, it’s recommended to keep pickles in the refrigerator, submerged in brine. This practice preserves their freshness for a period of up to three months.
Excellent to balance the richness and creaminess of Cheese.
How to eat?
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Cheese Club Team