When you open the door of the Kėdainiai canning factory, the fresh aroma of fresh cucumbers and the rich aroma of freshly picked dill fills your senses, signaling the company's busy cucumber canning season. During the entire season, which will last until the end of the calendar summer, almost three million jars of pickled and pickled cucumbers of a dozen different recipes will be produced here.
Will process 1,700 tons of cucumbers
This year, the cucumber processing season at the Kėdainiai canning factory started a week before St. John's Day – two days earlier than last year.
"Now our vegetable line is only for cucumbers," says Zita Petkevičienė, director of the production and supply chain of the Kėdainiai canning factory. "By the end of the cucumber processing season – August 31, we plan to process 1,700 tons of cucumbers and produce almost three million jars of pickled and pickled cucumbers of 15 recipes."
Zita Petkevičienė, director of the production and supply chain of the Kėdainiai canning factory: "By the end of the cucumber processing season, we plan to process 1,700 tons of cucumbers and produce almost three million jars of pickled and pickled cucumbers of 15 recipes."
During the busy season of canning cucumbers, the Kėdainiai canning factory works non-stop around the clock, so the company needs more hardworking hands. This year, a total of 25 additional people will be employed during the season.
Cucumbers – only grown outdoors
Kėdainiai canning factory prepares pickled cucumbers only from proven quality raw materials that meet the two most important criteria.
"For canning, we mainly use 6-9 centimeter-sized cucumbers grown only in the field," emphasizes Z. Petkevičienė. "Cucumbers grown outdoors have certain flavor characteristics and remain extremely crunchy when pickled."
Kėdainiai canning factory prepares pickled cucumbers only from proven quality raw materials that meet the two most important criteria.
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Rasa Naujalė, commercial director of the Kėdainiai canning factory, points out that most of the canned cucumbers sold on the Lithuanian market are not made in our country – they arrive on store shelves after being canned abroad.
"Most canned cucumbers of other brands, which can be found on store shelves, are not made in Lithuania, but we pickle and preserve cucumbers at the factory in Kėdainiai. So, if you want to buy real pickled cucumbers in Lithuania, choose the products of Kėdainiai canning factory", says the interviewer.
Rasa Naujalė, commercial director of the Kėdainiai canning factory, points out that, unlike foreign producers, the Kėdainiai canning factory exclusively uses only fresh, not dried, spices for the production of pickled and pickled cucumbers.
Herbs – from local fields
Unlike foreign producers, the Kėdainiai canning factory exclusively uses only fresh, not dried, spices for the production of pickled and pickled cucumbers.
"We use all spices grown by Lithuanian farmers," R. Naujalė introduces. – Dill, various herbs are freshly picked and used for production as soon as they are delivered. In this way, they preserve much more useful substances, aroma and enrich the taste of our products."
The canned food factory also prepares pickled cucumbers with one rather unique, but very Lithuanian ingredient – oak leaves, which come from the forests of Kėdainiai district. This year, even 826 kilograms of these leaves will be used for production.
The canned food factory also prepares pickled cucumbers with one rather unique, but very Lithuanian ingredient – oak leaves, which come from the forests of Kėdainiai district. This year, even 826 kilograms of these leaves will be used for production.
The most popular cucumbers are produced in Kėdainai
According to the data of the research company "Nielsen", the pickled cucumbers of the Kėdainiai canning factory "Geras vaidelis" are the most popular pickled cucumbers in Lithuania.
"These cucumbers take the first place not only in our assortment – they are generally the most popular pickled cucumbers in the whole country," emphasizes R. Naujalė. – When it comes to the other most attention-grabbing cucumbers in our range, pickled cucumbers with oak leaves are firmly in second place.
We are glad that the customers also liked the novelty created by our factory last year – sweet and sour pickles, so this year we have greatly increased the production of these cucumbers."
Sweet and sour pickles presented by Kėdainiai canning factory are a compliment-worthy combination for grilled dishes, sandwiches and hamburgers.
"We chose a sweet and sour taste for the new pickled cucumbers in our assortment due to the growing popularity of this recipe and the unique combination of sweet and sour flavors that can perfectly complement various dishes," R. Naujalė presents in more detail. – The secret of the recipe is a careful balance of sweetness and acidity, achieved by mixing various ingredients and spices."
Cucumbers 6-9 centimeters in size and grown only in the field are mainly used for canning.
Traveling more means tasting more
Until now, Lithuanians have maintained a rather conservative gastronomic style, allowing their natural human curiosity to be revealed not only in everyday life, but also on the plate – compatriots taste more boldly and fall in love with new tastes.
"Although traditional flavors are in the lead, the openness of Lithuanians to new culinary experiences is also noticeable," says R. Naujalė, commercial director of the Kėdainiai cannery factory. – This openness is promoted by the influence of global trends, the increasing supply of innovative products, health and wellness trends and, of course, the fact that people travel more and taste local dishes when staying abroad, – the interviewee shares her insights. – We can appreciate that Lithuanians are interested in new tastes – from other countries – by observing the sales of lunch dishes produced by the Kėdainiai canning factory.
In the wide range of products in the category of lunch dishes, we have not only such traditional dishes as pickled cucumber soup, borscht with boletus, Lithuanian pilaf, but also Indian and oriental pilaf, Ukrainian borscht, Mexican, chartreuse, Armenian soup. Lithuanians are not only happy to taste, but also like dishes, the flavors of which were inspired by the cuisines of other regions."
Sweet and sour pickled cucumbers presented by Kėdainiai canning factory are a compliment worthy combination for grilled dishes, sandwiches and hamburgers.
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Familiar products have an updated look
This year, all the products of the Kėdainiai canning factory will be displayed on store shelves with new design labels. Cucumber products will be the first to change the image.
"Production in our factory is seasonal. Now we are processing cucumbers, then beet season will start, then we will prepare lunch dishes. In this way, the labels of all products will be updated during the entire production cycle, – says R. Naujalė. – We are changing because we want to be brighter, more modern and attractive to our consumers, but we will remain just as recognizable on store shelves as before."
Cucumbers from the Kėdainiai canning factory are so special because they are made with fresh, freshly picked herbs.
You will not buy such cucumbers!
Having started the cucumber canning season a little earlier than usual, this year the Kėdainiai canning factory will celebrate the greenest Cucumber Festival in the whole country together with the people of Kėdainiai. Already this Saturday, July 13, in the Kėdainiai City Park, from noon, fun will be boiling in the "Cucumbers of the World Pots". The Kėdainiai Canning Factory, which became a sponsor of the festival, prepared intriguing gourmet experiences and fun activities for the festival visitors.
"We feel that we are a part of the city of Kėdainiai, so we are very happy to be able to contribute to the upcoming Cucumber Festival," emphasizes Vytenis Čimielius, product manager of the Kėdainiai canning factory. – At the event, we will have a separate zone of the Kėdainiai canning factory, where there will be plenty of entertainment.
We will invite visitors to the festival not only to taste pickled cucumbers according to our recipe, but also to try to grab them happily from the wooden barrels prepared by us.
These cucumbers will be produced on the eve of the festival by the Kėdainiai canning factory team. This is a special recipe – we do not sell pickled cucumbers according to it, so coming to the celebration and tasting it is a rare opportunity!"
Every year, the Kėdainiai Canning Factory will invite the guests of the festival, which attracts thousands of people not only from Kėdainiai, but also from the surrounding areas, to surprise their friends and relatives with unexpected wishes.
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From the green festival – green "cucumber wishes"!
Every year, the Kėdainiai Canning Factory will invite the guests of the festival, which attracts thousands of people not only from Kėdainiai, but also from the surrounding areas, to surprise their friends and relatives with unexpected wishes.
"We will offer guests of the event to send "cucumber wishes" – take a photo in a special photo booth, write who the wish is for, and we, with the help of our partners, will send this photo-wish to your friends in any region of Lithuania. We promise to add a gift from the Kėdainiai canning factory to the postcard, – intrigues the interlocutor. – We have prepared more fun surprises for the festival participants, but we don't want to reveal everything – come and see for yourself!
Factory cucumbers – in the kitchen of a famous chef
The visitors of the cucumber festival will also be invited to visit the improvised kitchen of the famous traveler, journalist and cook Vytaras Radzevičius. After listening to the lecture "Geography of the kitchen: edible-not eaten" by the famous lecturer, who has an infectious love for food, the curious will have the opportunity to see how goulash with klecks and pickled cucumbers from Kedai is made. And when the apron is put aside – and enjoy this appetizing dish.
It is true that the Kėdainiai canning factory will be the inspiration for V. Radzevičius's masterpiece.
"We will invite you to eat pickled cucumbers with our factory's special recipe not only in our festive space, but you will also find them in V. Radzevičius's dish," reveals V. Čimielius.
The interviewer agrees to share a few details about the highly protected Kedainese pickled cucumber recipe with a deep history.
"This recipe is an old secret of our factory, which we are extremely proud of.
The barely established Kėdainiai Cannery started its activity by pickling cucumbers, it was called "raugyklos" by the locals. This is how it turned out that the old recipe is also known as Kedainese. We also use one special ingredient in it, which gives it a unique taste", V. Čimielius invites everyone to come to the entertainment area of the Kėdainiai Cannery Factory to taste and evaluate the historical recipe during the festival.
