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| In the sixteenth century, Dutch fine food fanciers considered cucumbers, seasoned and preserved in a spiced brine solution, to be a delicacy. In the 1700's, pickles inspired Thomas Jefferson to write, "On a hot day, I know nothing more comforting than a fine spiced pickle coming from a sparkling aromatic jar in Aunt Sally's cellar." The history of pickling vegetables actually predates Aunt Sally all the way back to 2500 B.C. when cucumbers from India were brought to Mesopotamia for cultivation. There, a method of preservation was developed which used salted water in combination with herbs, spices and aromatic vegetables like onion and garlic. The flavor, aroma, and color added to the enjoyment of the pickle eating experience.
Contemporary pickles include an endless variety of vegetables and fruits. Supermarkets and specialty food makers supplement traditional cucumbers, gherkins, onions, beets, and peppers with cauliflower, carrots, olives, tomatillos and even watermelon. Innovation is not limited to the type of vegetable. Kalsec® herb and spice extracts and vegetable colors equip pickle packers with quality and function that traditional methods cannot match. |
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Important Information Allergens GMO |
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Pickling Spice Extracts and Pickling Seasonings Overview Pickling Spice Extracts Pickle Seasonings Soluble Product Guide Aquaresin Product Guide Customization and Emulsification System Options Advantages FAQs |
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