Anchovy-Flavoured Gherkins in Vinegar — Fine Size

Fine-size gherkins in vinegar (150-300 pcs/kg), crunchy and tasty, anchovy-flavoured style. The perfect tangy aperitif. Buy online.

Ideas to enjoy them

• As an aperitif.
• In Russian salad and burgers.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Best before: minimum 2 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.

Fine grade (150–300 pcs/kg): small size is a hallmark of quality for gherkins — crispier, more tender, no large seeds.
"Anchovy flavor" style: the classic Spanish pickling brine, flavorful with an umami depth — the name comes from the traditional flavor profile, no fish included.
No fish; contains sulphites. If anyone at the table has allergies, always check the label.
Guaranteed crispiness: selected for firmness, pickled to the perfect point of vinegar.
Very light: the snack that doesn't weigh you down — virtually fat-free.
Selected by SalazonArte for their pickle counter at the Central Market of Valencia.

Flavor: the classic balance of Spanish pickling — lively vinegar acidity, a touch of salt, and that characteristic savory background of the "anchovy flavor" style.
Texture: crisp and firm from start to finish — the raison d'être of the fine caliber.
Aroma: fresh and vinegary, like a pickle counter.

Vacuum packed. Net drained weight: 500 grams approximately.

Average values per 100 g
Energy: 60 kJ / 14 kcal
Fat: 0.1 g — of which saturates: 0 g
Carbohydrate: 2.6 g — of which sugars: 2.4 g
Protein: 1 g
Salt: 2.5 g

Straight from the jar: the quintessential sour and crunchy snack — unstoppable with beer or vermouth.
In gherkin skewers: with anchovy-stuffed olives and a small onion, the classic gherkin skewer is assembled in seconds.
In Russian salad and seafood salad: finely chopped, they provide the sour touch that good Russian salad has inside — along with our other variations, the complete kit.
In sandwiches and hamburgers: sliced, gherkins do at home what they do at the best burger joints — cut through the fat and refresh.
In sauces: chopped in a tartare sauce, a yogurt sauce, or a vinaigrette with mustard.
Our tip: serve them very cold and drain them only at the last moment — outside their brine, they lose their crunchiness in hours.

Fine-grade gherkins, selected for their firmness and freshness, pickled in vinegar in the traditional Spanish "anchovy flavor" style. Selected by SalazonArte for their pickle counter at Valencia Central Market.

Keep the pickles always submerged in their brine — it's the guardian of crunch.
Store preferably refrigerated, even before opening.
Once the jar is open: tightly sealed in the refrigerator, use clean utensils when serving.

SULPHITES

Gherkin, water, salt, vinegar, preservatives (sodium benzoate E-211 and potassium sorbate E-202), acidifier (citric acid E-330), antioxidant (ascorbic acid E-300), and flavor enhancer (E-621).