Weight: 350
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.
Infused with cumin and black peppercorns, those Sweet and Sour Pickles boast an acidity that’s perfectly balanced by the right vinegar, all wrapped in a satisfyingly crunchy texture.
Perfect for topping burgers, sandwiches, and salads! You can also simply taste them as an appetizer.
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.
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