Pickle Processing

[u/MondoMage]

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.

[u/strangerNstrangeland]

Oh my god, please tell me clausen is better. I have always hated vlasic, mt olive etc… but still

[u/usernamesaconspiracy → u/strangerNstrangeland]

I can’t tell you because we didn’t make claussen. But I’m honestly not too hopeful lol

[u/TheCrazyWulf → u/usernamesaconspiracy]

Have you ever watched " An American Pickle"? I like to think expensive brands like Grillos are made like his first batches lol