General information of pickled cucumber

Common Name: Pickled cucumber/gherkins. Scientific name: Cucumis savitus HS code: 2001100000  Brief info: Main crops: - Spring crop: from March to May annually - Winter crop: From November to January of next year. The output per season: 8,000 – 10,000 Tons. Processing method: preserved in acetic acid liquid or vinegar Shelf life: 2- 3 years Recipe Russia recipe: + Fresh baby cucumber : 50- 55% + Brix: 6- 8% + Salt: 1.8% - 2.5% + Acetic acid: 0.3% - 0.45% + Spices: garlic, chili, carrot, celery, dill..: 2-3% + Pure water European recipe + Fresh baby cucumber : 50- 55% + Brix: 6- 8% + Salt: 1.8% - 2.5% + Acetic acid: 0.3% - 0.45% + Spices: Mustard, onion..: 2-3% + Pure water Packing details Inner Packing: in glass jars ; Outer Packing: in carton Jar size: 370ml, 480ml; 540ml, 720ml, 1500ml. Jar shape: Round, square Lid colour: Green, Red, White, Yellow, Purple....... Logo lid and private label: As per request. Samples: Available upon request. Working conditions - Payment: By irrevocable L/C at sight or T/T in advance Delivery details: - Port of Loading: Haiphong port, Vietnam - Delivery time: 15 days after receipt of L/C or advance payment and label design.