For all the technical advances in food processing in recent years, many of our processes have changed little or not at all. We avoid any shortcuts that might detract from the quality of our pickles.
Farmers from across Northern Indiana, Northwest Ohio and Southern Michigan bring us their freshly picked cucumbers straight from the fields. They are immediately "graded," that is, sorted into seven sizes. From there most will go to tanks for curing. The tanks, mostly of cypress, contain a salt brine solution in which the cucumbers will be transformed into pickles over a period of three months or longer. We're best known for our many varieties of processed pickles.
Those cucumbers that don't go immediately to the tanks become "fresh pack" pickles. These are washed, usually cut, packed and pasteurized. They can be eaten within three or four days of being packed. For example, Sechler's Bread and Butter Pickles and Kosher Spears are fresh pack.
Nobody takes more time and care in the process of making sweetened pickles. All of our products labeled "sweet" or "candied" have been through this process, the candied having been sweetened twice. We take up to two weeks for the sweetening process alone, (many pickle companies take only one day) to insure our pickles are sweetened all the way through. As we like to say: "We could make them faster, but that wouldn't make them better." All the candied and most of our sweetened products are tank-cured, but you'll also find some among the fresh pack items.
As you'll see while perusing our product pages, cucumbers are only one ingredient among many to go into our product line. Almost all of the cucumbers as well as more specialized ingredients such as mild and hot Hungarian peppers, red bell peppers, green tomatoes and jalapenos are subcontracted to area farmers.
Defects are minimized by our stringent quality control, another tradition at Sechler's. We inspect pickles at the grading stage, after processing and, if they're sliced, again after that.
Our process pickles are aged in wooden tanks mostly made of cypress.
Fresh cucumbers being graded by size.
Cutting spears from process pickles.
While most of the cucumbers that become our pickles come from independent farmers, we grow many of the more specialized ingredients, including a variety of peppers and tomatoes.
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|Sechler's Pickles, Inc.
5686 SR 1, St.Joe, Indiana 46785
|©2010 Sechler's Pickles, Inc.
Revised 8 January 2008