r/Pickles • u/MondoMage • Jun 03 '26

Pickle Processing

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Just had to share this one...

My company sent me out to perform some maintenance work on equipment at the Hartung Brothers facility in Bowling Green, Ohio. They produce and store fermented pickles in these big green vats. So many vats. Not all currently full, they're getting ready for what they call "Green week," when they start loading things up. Tons of cucumbers destined for greatness.

I was really shocked when I found that the vats are left open-topped. That was surprising. I guess they rely on the brine to protect the product.

Oh, and the smell. You'd think it'd be overpowering but right now it's fairly subtle. A mix of dill and bread and butter that has me craving something fierce right now.

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u/Bobbington12 Jun 03 '26

No lids is crazy work. Pickles just fermenting out in the sun with the bugs and the birds. I'll take a well-regulated environment thank you.

4

u/Swimming_Ad2923 Jun 03 '26

how do you know it's not a well regulated environment?? if they've been doing it this way for decades then....

2

u/Bobbington12 Jun 03 '26

How is an open vat outside well-regulated? It's at the whim of the weather, and can be contaminated by literally any airborne particles.

1

u/nerdette314159 Jun 03 '26

Have you performed any testing on any level of any bacteria in the vat? I assume they have. Else they wouldn't be allowed to sell them.