The Pickling Process

Production
Most pickles are produced by one of three methods:

• Fresh Pack: Fresh-from-the-field cucumbers are cleaned and placed into containers, covered with a seasoned vinegar solution, vacuum sealed and quickly cooked and cooled. They have a very crisp texture and unique flavor. These pickles are available as: genuine dills, kosher (garlic-flavored) dills, chips, spears, halves, relish, sweet pickles, sweet and vegetable relish, mixed pickled vegetables and peppers. Fresh-pack pickles should be rotated every ten to twelve months, but have an 18-month shelf life.
• Refrigerated: Fresh, clean cucumbers are put into containers and covered with a seasoned solution that may, depending on the product, contain some vinegar or acidification, and are immediately refrigerated. The entire fermentation process takes place under refrigeration. Once the cucumbers have absorbed the seasonings, the pickles are then shipped and stored under refrigeration. They are very crisp, maintain their fresh cucumber color and have a highly seasoned taste. They are available as kosher dills, genuine dills, half-sour, overnight and sweet pickle varieties and come packed whole or in halves, spears, slices, chips and relish. Refrigerated pickles have a fairly short shelf life. Stock should be rotated every four to six weeks, as there is only an 8-month shelf life on the retail products.
• Processed: Processed pickles are made from cucumbers placed in a solution of salt and spices in large tanks where they undergo full fermentation (sometimes called "curing" or "preserving"). This process can take from one to three months. Pickles are then removed from tanks, rinsed and put into containers with different additional seasonings to make various types of pickle products: Kosher dills, genuine dills, sours and sweet pickles. These pickles have a sharper flavor and are available packed whole, in halves, spears, chips, relish, salad cubes and pepperoncini. Unopened processed pickle products - popular for buffets and as recipe ingredients - have a shelf life of 24 months.

Pickle Particulars

• Availability: Pickles for institutional use are sold in gallon glass and plastic jars, No. 10 cans, 5-gallon metal drums, 5-gallon corrugated fiber drums with poly-liner, 2- and 5-gallon plastic pails and 15-gallon corrugated fiber drums with poly-liner.
• Pack: Pickles are packed whole, halved and quartered and are available in spears, cubes, chunks, chips and relish. Pickled peppers are generally available whole and in rings. Low-salt versions of some pickle varieties are available.
• Serving: Pickled products taste best when served chilled. Thoroughly refrigerate containers of pickles and pickled peppers before serving.

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