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Capers

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

Capers are the flower buds, preserved in salt or vinegar, from the plant Capparis spinosa (from the family Capparaceae capers). The plant is grown in a Mediterranean climate. The word “capers” is derived from the Greek word kapto (κάπτω), which means “biting” and describes the spines of various species in the genus Capparis. The capers are greenish in color and have a fresh, typical and vinegary taste.

Capers are classified according to their diameter as shown below. Small sizes are rarer.

  • Lilliput (3-5 mm.)
  • Unparalleled (5-7 mm.)
  • Surfin (7-8 mm.)
  • Capucine (8-9 mm.)
  • Capote (9-11 mm.)
  • Fine (11-12 mm.)
  • Gruesas (> 12 mm.)

Capers can be eaten whole or in paste, according to the wishes of the consumer. They are also used in various sauces, egg dishes, sandwiches, with smoked salmon or raw meat for example, pizzas.

In order to obtain caprons, we harvest later. The flower buds will flower and become caperons. Like capers, they are catergorised according to their size as shown below:

  • 0 – 15 mm
  • 15 – 18 mm
  • 8 – 22 mm

We can produce them in brine.

Rode biet

Beetroot

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

In the 16th century, the beetroot was known as a tasty and nutritious vegetable. There are different types of beetroot, namely summer and winter beet. The latter is the type that we offer at Mattheeussens-Wido BV. Where beets are known as a spherical crop, the red beets that Mattheeussens-Wido B.V. processes are elongated. This shape ensures that we get beautiful, round and ever slices.

Mattheeussens-Wido B.V. have their beets grown at specialists, selected growers. After delivery, they are cooked and washed, where they are stripped of their husk. They are then cut and placed in glass jars in a pour of water, vinegar, sugar, salt with or without natural aromas, after which they are pasteurised, so that they preserve well. You can enjoy this unique product all year round.

Rode kool

Red cabbage

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

Rode koolRed cabbage is one of the oldest cabbages in the world and has a sweet taste of its own. However, the name is an unfortunate one, because the cabbage is purple and not red. Yet the cabbage crop is so named in all countries, namely red cabbage (English), rotkohl (German) and chou rouge (French). The name comes from the classic combination of red cabbage with apple, by boiling it together the acid of the apple ensures that the cabbage gets a red color. Red cabbage is delicious as an addition to wintry dishes, such as hachee or game.

By cutting the fresh red cabbage, blanching it and then filling it in jars with a pour of vinegar, sugar, salt and some aroma, Mattheeussens-Wido BV produces a tasty jar of red cabbage. It is also possible to process our self-produced applesauce in this red cabbage, which adds additional flavour.

Red cabbage is prepared in every country in its own typical way. Bound or unbound, with more or less vinegar, more or less sugar and possibly with applesauce. For the English market, for example, we also produce an unblanched variant: pickled red cabbage.

Atjar

Atjar

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

Atjar tjampoer is an acid dish from the Indonesian, Indian and Malaysian cuisine. The word is still written according to the old Dutch-Indian spelling, but in modern Indonesian spelling the word is now written as acar campur. Acar or achar means about ‘spicy preserved in (sweet) sour’. It is originally a Persian word, but occurs in several Asian languages. If several vegetables are used, one speaks of atjar tjampoer, acar campur, which means ‘spicy mixed (sweet) sour’. Atjar tjampoer is made from a mixture of vegetables such as; white cabbage, carrots, onions and pickles. Different types of vegetables can be added to this, such as peppers, leeks and even chillies.

Mattheeussens-Wido B.V. makes the atjar in consultation with the customer at his wish with a vegetable mixture based on white cabbage, carrot and onion, supplemented with other vegetables. This mixture is flavored in a vinegar with sugar, salt, natural flavours and natural dye, especially the spice koenjit (turmeric), giving the atjar its distinctive yellow color. Afterwards, the atjar is pasteurised so that it preserves well.

For example, atjar is a delicious side dish with a rice table, a bami, but also with a plate of fries with satay.

Augurken

Gherkins

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

The gherkin is a fruit of the plant Cucumis sativus and belongs to the family of the cucumber. Gherkins grow on a typical pendulum plant, similar to the much better known cucumber, tomato and strawberry plant. Cultivation takes place on flat fields or vertically on a wire. Where cross-fertilization used to be necessary, it is not always necessary nowadays thanks to parthenocarpic varieties. In Europe the growing season is from June to September. Plants create flowers under which a small fruit grows. Depending on the amount of water and sun, the gherkins grow into large fruits in a few days, after which they are picked. Nowadays, the plants are supplied with water through drip irrigation, so that the plant never lacks moisture or the right fertilizers.

The fruit has approximately a length-to-thickness ratio of 3: 1. A wide range of sizes is distinguished. These are indicated in different ways, usually in lengths or number per kg, the latter being the most practical. The grades range from very small, 250-400 pieces per kg, to very large, 6-8 pieces per kg. The latter category is also widely used for sliced ​​gherkins (gherkin sticks, broad-beamers and dill chips).

Gherkins naturally have a limited flavour, the taste is similar to a flat, slightly bitter cucumber flavor, but unlike the cucumber, the gherkin is rarely consumed as a fresh vegetable. Gherkins are freshly poured in water, vinegar, sugar, salt, spices and natural aromas after they have been washed, after which they are pasteurised to optimise their conservation.

Mattheeussens-Wido B.V. has been familiar with this process for many decades. In the 1920s, we started trading in various types of pickled acids and in 1968 the production of acid products was started in Ossendrecht. Mattheeussens-Wido B.V. offers the complete assortment, different flavours, sorts, sizes and both whole and cut gherkins.

Zilveruitjes

Silverskin onions

Our products

Silverskin onions
Gherkins
Capers
Atjar
Beetroot
Red cabbage

Silverskin onions are a typical Dutch product and have been grown in the Netherlands for more than 100 years. They are harvested starting at the end of July to the end of August / beginning of September. By far the largest part of the silverskin onions that are traded worldwide are from Dutch origin. Silverskin onions are sown very close together and grow in a thick layer just below the ground level.

The name silverskin onion comes from the glassy shape and the silver glow of the outing, which it gets from the vinegar with which the silverskin onions are made. There are many different sizes in which the silverskin onion can be bought, ranging from 10-14 mm to 28-32 mm and 32+ mm. The size that we encounter most often in the Netherlands are the 10-14 mm, 14-16 mm and 16-18 mm. The larger sizes are mainly consumed in Great Britain.

Amsterdamse uitjesIn addition to different sizes, silverskin onions are also available in multiple flavours. There are sweet-sour, sour, but also coloured silverskin onions, of which the Amsterdam outings are the best known.

The silverskin onions are peeled, sorted and washed, after which they are supplied by Mattheeussens-Wido B.V. in a typical pour of water, vinegar, (sugar), salt and natural aromas, inlaid into glass jars. They are then pasteurised for a better conservation. This gives them their unique taste. Silverskin onions are a delicious addition to a fresh salad, because they contain a lot of vitamins and only few calories. In addition, they are also delicious with, for example, a cheese board or a nice piece of meat or fish!