Lemon Pepper Gherkin Jar – Detailed Commercial Recipe
This recipe produces a premium lemon pepper gherkin with a bright citrus flavor, mild acidity, and a distinctive black pepper finish. It is suitable for retail glass jars, private-label production, and export markets.
Product Specification
| Parameter | Target |
|---|---|
| Product Type | Lemon Pepper Gherkins |
| Pack Style | Whole Baby Gherkins |
| Final pH | 3.3–3.8 |
| Salt Content | 2.5–3.5% |
| Acidity | 0.8–1.2% |
| Texture | Firm & Crunchy |
| Shelf Life | 24 Months |
Formula for 1 kg Finished Product
Gherkin Fill
| Ingredient | Quantity |
|---|---|
| Fresh baby gherkins | 600 g |
| Lemon slices | 20 g |
| Lemon zest | 3 g |
| Cracked black pepper | 3 g |
| Mustard seeds | 1.5 g |
| Bay leaf | 1 leaf |
| Calcium chloride (optional) | 0.5 g |
Lemon Pepper Brine
| Ingredient | Quantity |
|---|---|
| Water | 280 ml |
| White vinegar (5% acidity) | 170 ml |
| Salt | 18 g |
| Sugar | 8 g |
| Lemon juice concentrate | 15 ml |
Commercial Formula for 100 kg Finished Product
Fill Material
| Ingredient | Quantity |
|---|---|
| Fresh gherkins | 60 kg |
| Lemon slices | 2.0 kg |
| Lemon zest | 0.30 kg |
| Cracked black pepper | 0.30 kg |
| Mustard seeds | 0.15 kg |
| Bay leaves | 100 leaves |
| Calcium chloride | 0.05 kg |
Brine
| Ingredient | Quantity |
|---|---|
| Water | 28 L |
| White vinegar (5%) | 17 L |
| Salt | 1.8 kg |
| Sugar | 0.8 kg |
| Lemon juice concentrate | 1.5 L |
Processing Procedure
1. Raw Material Selection
Select:
- Fresh green gherkins
- Uniform size
- Firm texture
- Free from defects
Preferred sizes:
- Premium: 3–6 cm
- Standard: 6–9 cm
2. Washing
- Pre-rinse with potable water.
- Wash thoroughly.
- Final rinse with chlorinated water (50–100 ppm free chlorine).
- Drain completely.
3. Brine Preparation
- Add water to a stainless-steel tank.
- Heat to 80°C.
- Dissolve salt and sugar completely.
- Add vinegar.
- Add lemon juice concentrate.
- Mix thoroughly.
- Cool to 70–75°C before filling.
4. Jar Preparation
Add to each jar:
- Lemon slice
- Lemon zest
- Cracked black pepper
- Mustard seeds
- Bay leaf
Arrange ingredients evenly for attractive appearance.
5. Filling
- Fill jars tightly with graded gherkins.
- Add hot lemon pepper brine.
- Maintain 8–10 mm headspace.
- Remove trapped air bubbles.
6. Sealing
- Cap immediately.
- Check closure integrity.
- Ensure proper vacuum formation.
7. Pasteurization
Recommended Schedule
| Cold Spot Temperature | Holding Time |
|---|---|
| 72°C | 15 min |
| 75°C | 10 min |
| 80°C | 5 min |
For best texture and flavor:
Target cold spot: 75°C for 10 minutes
8. Cooling
- Cool gradually.
- Reduce temperature below 40°C.
- Dry jars before labeling.
Finished Product Characteristics
Appearance
- Bright green to olive-green gherkins
- Visible lemon slices
- Clear brine with pepper particles
Aroma
- Fresh citrus notes
- Mild vinegar aroma
- Distinct black pepper fragrance
Taste
- Tangy lemon flavor
- Mild acidity
- Balanced saltiness
- Pleasant pepper finish
Texture
- Firm
- Crisp
- Crunchy
Premium Export Variant (No Onion & No Garlic)
Add per kg finished product:
| Ingredient | Quantity |
|---|---|
| Lemon oil (food grade) | 0.05 g |
| White pepper | 0.5 g |
| Dill seed | 0.5 g |
This creates a premium gourmet lemon-pepper profile commonly used in specialty retail and export markets.
Critical Control Parameters
| Parameter | Target |
|---|---|
| Final pH | ≤ 4.0 |
| Salt | 2.5–3.5% |
| Vacuum | As per lid specification |
| Pasteurization Cold Spot | ≥ 75°C |
| Holding Time | ≥ 10 min |
| Brine Clarity | Clear |
Suggested Product Name
Premium Lemon Pepper Gherkins – Crunchy Pickled Gherkins with Natural Lemon & Cracked Black Pepper.
For more information visit www.vrdbestfoods.in