Ready-to-eat raw pickled vegetables range launched by Beacon Foods

A leading UK ingredients supplier has launched a new range of versatile pickled vegetables which has a range of food applications, including sandwiches.

Beacon Foods, based in Brecon, has developed the range by combining vegetables in various cut sizes or shapes with bespoke brines. The eight products can be supplied in brine or drained.

The products are Pickled Whole Garlic, Pink Pickled Onion, Vietnamese-Style Pickled Veg Mix, Pickled Sliced Daikon Radish, Escabeche Pickled Veg Mix, Giardiniera, Sauerkraut and Kimchi.

Pickled Whole Garlic: Made with whole Spanish garlic, preserved in a well-balanced brine that enhances its natural sweetness, taking bitterness away while maintaining a firm texture. It’s perfect to use in sauces or as topping on flatbread or salad and is available in whole, sliced, diced or julienne formats.

Pink Pickled Onion: Classic pickled onion, with a vibrant, tangy and crisp taste, which are pickled to achieve a balanced sharpness and subtle sweetness. It is perfect as a garnish in a sandwich, wraps or burgers, and the brine can be flavoured to be spicy or non-spicy.

Vietnamese-Style Pickled Veg Mix: A refreshing blend of carrot, cucumber and daikon, infused with an aromatic brine of rice vinegar, fresh coriander and lemongrass for a classic accompaniment to Southeast Asian dishes.

Pickled Sliced Daikon Radish: Sliced daikon radish, pickled in a Japanese-inspired brine, delivering a delicate balance of sweetness and acidity with a crisp texture. Available in julienne or diced formats.

Escabeche Pickled Veg Mix: A raw version of traditional escabeche, combining red onion, jalapeño chillies, carrot and red pepper in a bold Mexican-style brine infused with cumin and coriander. Ideal for adding depth and spice to dishes.

Giardiniera: A fresh take on the classic Italian pickle, featuring cauliflower florets, courgette, red pepper and green chili in a fragrant bay leaf-infused brine. A crunchy, tangy addition to any antipasto or sandwich.

Sauerkraut: Traditional, naturally fermented cabbage with aromatic caraway seeds, offering a distinctive tang and depth of flavour. A staple condiment with probiotic benefits.

Kimchi: A non-traditional take on the Korean classic, made with salted Chinese cabbage, kimchi sauce and vegetables, such as carrot and spring onion. Fermented for a bold, umami-rich taste with a slight heat.

The range offered by the company is vast, from the original garlic, ginger and chili purees and chilled or IQF roasted  vegetables to kettle cooked sauces packed in bulk or individual portion dip pots or sachets.

The company’s ingredients go into literally thousands of products, including sandwiches, ready meals, pizzas, soups, drinks and desserts. Customers include food manufacturers, food service, coffee shops, fast food chains and the travel and hospitality industries.

For more information about the new product range, contact Beacon Foods on 01874 622577 or visit www.beaconfoods.co.uk .