If
pickles are to
be processed, fresh cucumbers are placed in one of 1,200 fiberglass brine
tanks, where they go through a natural fermentation process to be packaged later
as processed pickles.
Each of the brine tanks
at Mt. Olive holds about 35 thousand pounds of cucumbers, with a total
brine yard capacity of approximately 40 million pounds of cucumbers. The
green cucumbers in the brining tanks undergo a lactic acid fermentation,
which uses up the natural sugar in the cucumbers. The fermentation of
the green cucumber takes place in a 7% salt solution (25 salometer).
During this period the acid, pH, and sugar, as well as the salt, are
monitored to assure good quality stock is being produced.
The cucumbers are
machine graded by size before being placed in the tanks. Fermented
stock can be stored until needed for a couple of years, provided they
receive proper care. It takes several weeks for a fresh cucumber to cure
enough to use as brine stock.
When packed, usually
during the winter months, processed cucumbers are first soaked in fresh
water to remove most of the salt. If the cucumbers are to be a cut
variety, they are cut by machine, inspected, and then conveyed to the
packing room for packing. If they are to be sour, dill or sweet pickles,
the appropriate spices and cover brine are added.
The jars are
vacuum-sealed, pasteurized, labeled and placed in a container ready for
shipment or storage in the finished goods warehouse.
If pickles are to be fresh pack,
fresh cucumbers are graded, washed and packed into jars.
Fresh pack pickles are different from processed pickles in that fresh
pack pickles do not undergo a lactic
acid fermentation process before being packed.
Some of these fresh cucumbers are packed whole, some are cut into chips, and
others are cut into strips. They then receive several washings by
brushes and are slightly heated before they are packed so they will pack
more uniformly.
After the cucumbers are placed into jars, either by machine or by hand,
they receive the proper spices and cover brine, or syrup, becoming
Kosher Dill, Bread & Butter, Zesty Kosher, Jalapeno Flavored or others.
The jars are then vacuum-sealed and pasteurized to improve the flavor
and keeping qualities.
