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Vegetables from Spreewald economic region, Brandenburg, Germany
Spreewald gherkins are pickled gherkins whose processed product is over 70 % gherkins grown in the Spreewald, made there by traditional recipes with onion, dill, herbs or horseradish [pgi-spreewald]. The salt-dill (sour) gherkin, Salzdillgurke, may hold at most 3 % table salt [pgi-spreewald]. Wikipedia says fermentation in large barrels once took several weeks, while today the gherkins are on sale after a day of processing [enwiki].
| Gherkins from the Spreewald area, grown by integrated production | Over 70 % of the processed product[pgi-spreewald] |
| Fresh onions, fresh dill, herbs or horseradish, for flavour | [pgi-spreewald] |
| Table salt (Salzdillgurken)At most 3 % in the product | [pgi-spreewald] |
| Sucrose, the only sweetener in bottled gherkins in jars up to 1 700 ml | [pgi-spreewald] |
| Fermentation vinegar (vinegar types)Less than 1 % total acidity (as acetic acid) in the product | [pgi-spreewald] |
| Starter | Natural lactic fermentation. A Spreewald retailer says fresh gherkins go into large barrels of salt brine with dill and that the natural lactic fermentation that sets in gives the salt-dill gherkin its sour taste. |
What changes: Gherkins are picked from the damp, peaty fields of the Spreewald
Grown by integrated production on peaty, moist Spreewald soils; processing must also take place in the Spreewald region. Output: fresh gherkins.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Spreewald gherkins are pickled gherkins whose processed product is over 70 % gherkins grown in the Spreewald, made there by traditional recipes with onion, dill, herbs or horseradish [pgi-spreewald]. The salt-dill (sour) gherkin, Salzdillgurke, may hold at most 3 % table salt [pgi-spreewald]. Wikipedia says fermentation in large barrels once took several weeks, while today the gherkins are on sale after a day of processing [enwiki]. Salt is up to 3 % (Spreewälder Gurken 2081). In Polish market brine-fermented cucumbers, a related Central European salt-brine cucumber ferment with dill, garlic and horseradish, lactic acid bacteria of the family Lactobacillaceae made up over 68 % of the bacterial reads. Genera in most samples were Latilactobacillus, Leuconostoc, Lactiplantibacillus, Levilactobacillus, Lentilactobacillus, Secundilactobacillus, Pediococcus, Weissella and Lactococcus does most of the fermenting.
| Salt | up to 3 %Set[pgi-spreewald] | Salt the salt-dill gherkins (Salzdillgurken) |
|---|
The PGI fixes two limits under one name. Salt-dill (sour) gherkins hold at most 3 % table salt, and bottled gherkins in jars up to 1 700 ml are sweetened with sucrose only, with under 1 % total acidity from fermentation vinegar [pgi-spreewald].
General for brine-fermented cucumber pickles, not specific to the Spreewald product. The US National Center for Home Food Preservation says to check a fermenting crock several times a week, remove surface scum or mold promptly, and discard pickles that turn soft, slimy or smell bad. A 2025 study of Polish commercial brine-fermented cucumbers found Enterobacteriaceae, a sign of poor quality, by DNA sequencing in some samples, though its plate tests found none, and a biogenic amine level above the authors' toxicity estimate in one.
Hazards the sources name: In the same Polish cucumbers, biogenic amines (putrescine most); the biogenic amine index of one pickled-cucumber sample was above the authors' estimated upper toxicity limit.
Every number is labelled with how it is known. How this atlas is made
In the 1870s Theodor Fontane put gherkins at the top of Spreewald produce traded through Lübbenau; one merchant had sold 800 Schock (48,000) a week. After German reunification in 1990 they were one of the few East German products that stayed on sale without a break, and the PGI was registered in March 1999.
