Cucumbers come to St. Joe from growers throughout the Midwest. At the factory, the cucumbers are separated by machine and graded into several different sizes. How pickles are made After grading, cucumbers that will become fresh pack varieties are rinsed and cleaned before they are cut and sliced for packing. Fresh pack varieties include Polish dill pickles and kosher spears.
In addition to the factory and showroom at St. Joe, Sechler’s also operates an outlet store in Fremont. While plant tours and tastings are not available due to COVID-19 restrictions, visitors can still buy pickles, showroom manager Kathy Pearson said. Today, the business offers more than 50 varieties of pickles and salsa.
While other companies have switched to high-fructose corn syrup, sugar continues to be a key ingredient in the Sechler’s sweetening process, owner Max Troyer explained. According to its website, sechlerspickles.com, the company said many of its processes of making pickles have changed very little, if at all.
Examples of sweetened process products include sweet gherkins and sweet pickle relish. Candied products include sweet heat and candied sweet orange chunks. A long history After rinsing and cleaning, sweet pickles go through one round of sweetening. Candied pickles go through a second sweetening process before they are packed and labeled.
Cucumbers destined to become processed, sweet or candied pickles are first cured in tanks before they are rinsed and cleaned. Sweet, fresh pack pickles pass through one sweetening process prior to cutting. Sweetened fresh pack varieties include sweet bread and butter cucumber slices, sweet bread and butter onions and sweet sliced green tomatoes.
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