Product Spotlight

Pickled Vegetables

Everything pickled and brined! Check out Roland Foods’ assortment of pickled vegetables and learn about the methods and history of pickling!

Pickled Vegetables: History and Methods

Pickling is an ancient method of preserving food that has been around since 2030 BC! Famous historical figures Cleopatra, Julius Cesar and Napoleon were noted lovers of pickling. Pickling was created because it was a necessity- it was the best way to preserve fresh produce for a long amount of time. Fresh fruits and vegetables are added to either vinegar or a salt brine, and kept sealed until the fresh produce is no longer raw, preventing them from spoiling.

Pickling methods include saltwater brining, and vinegar brining. These two methods will produce different types of pickled foods and are used depending on desires taste and application. Both vinegar and salt-water brining achieve the same purpose of fermentation. In a vinegar brine, when diluted with water, the salt concentration is increased enough to make the fermentation process begin. With a salt water brine, natural sugars turn into lactic acid, initiating fermentation which prevents the spoiling.

Roland offers a plethora of pickled vegetables and fruits, keep reading to discover some of our most popular!



Cornichons are a French-style gherkin or pickle. Roland® Cornichons are picked before they are fully grown and immersed in a light brine for 1 or 2 days; they are then packed in aged white wine vinegar. This process gives the cornichons true European flavor and a crisp texture.


Kosher Dill Pickles

Country of Origin: India

Kosher Dill Pickles came United States when European practicing Jews arrived in NYC. Pickling was an important method of preserving food for them during the cold winter months, and their methods were adopted in USA with the introduction of the Kosher Dill Pickle. Roland® Kosher Dill Pickles have an authentic European flavor. These pickles are "snappy" and have a delicious crunch.


Pickled Red Onions

Country of Origin: Spain

Labor saving and ready-to-use, Roland® Pickled Red Onions are perfect to use as a topping for tacos, sandwiches, bagels, flatbreads, and burgers. Conveniently pre-sliced and made with apple cider vinegar, our Pickled Red Onions are crunchy, sweet, and bright. They are ideal for mixing into salads and grain bowls.

Check out our recipe for Fish Tacos with Coleslaw and Pickled Red Onions here, and our entire collection of time saving products!


Pickled Baby Corn

Country of Origin: Thailand

Roland® Pickled Baby Corn are whole, tender corn cobs with a pale-yellow color and mild flavor. They are a delightful snack and a delicious addition to Southeast Asian stir-fries.


Whole Garlic Cloves in Brine

Country of Origin: China

Roland® Whole Garlic Cloves in Brine are delightfully crisp, with an enticing garlic flavor and a hint of sweetness that makes them ideal to serve right out of the jar. Serve them as part of an antipasti platter with olives and charcuterie, or chop and add to salads, sandwiches, and pizzas.


Capote Capers

Country of Origin: Turkey

Capers are loved for their sharp briny taste and lovely green hue. Largest in size, Capote Capers hold their own when combined with other bold flavors. Serve them whole in chunky salads or chop and fold into salsas and dressings.

We offer a wide variety of capers, check out all our offerings here!


Whole Nicoise Olives

Country of Origin: France

Roland® Nicoise Olives are a 100 percent natural garnish black olive, packed in the Provence area of France. The olives are imported with the pit and retain a nutty and mellow flavor. They are graded for uniform size, flavor and are packed in a brine solution.


Whole Golden Pepperoncini

Country of Origin: Turkey

The pepperoncino is a mild pepper with a green-yellow color and firm texture. Sweet and tangy, pepperoncini peppers bring a wonderful vibrancy to dishes without an overwhelming addition of heat.


Young Green Jackfruit in Brine

Country of Origin: Thailand

Jackfruit is a tropical fruit native to India and Southeast Asia. When young, it is often prepared as a vegetable instead of a fruit due to its meaty texture and mild taste. Ideal for soaking up savory sauces, it is traditionally used in Asian-style curries. Jackfruit has become a popular vegetarian substitute in chilis, tacos, stir fries, and sandwiches

Check out our recipes for Jackfruit "Chicken" Salad, Barbecue Jackfruit Tacos, and Harissa Braised Jackfruit and Zaatar Cucumbers