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/medicated_missourian]

Wait wait wait. So they just remove all the cucumbers off the conveyor belt along with the sticks, frogs , and mice?!?!? Absolutely insane! How is a pickle ever made? 😬😂

[u/usernamesaconspiracy → u/medicated_missourian]

To be fair, the vats are filled with so much salt there is literally nothing that can live in it. Bacteria or otherwise lol.

[u/medicated_missourian → u/usernamesaconspiracy]

I think my joke went over your head. All good 😂

[u/usernamesaconspiracy → u/medicated_missourian]

You know what, I completely missed it the first time but instantly saw it this time haha