Sechler's Pickles, INC
St. Joe, IN
The factory receives cucumbers from farmers in northern Indiana, northwest Ohio, and southern Michigan, which are immediately sorted into seven size categories. Selected cucumbers are placed in cypress tanks containing a salt brine where they cure for at least three months, while others are washed, cut, and pasteurized for fresh‑pack products that can be eaten within a few days. Sweet and candied varieties undergo a two‑week sweetening step before tank curing, and the facility conducts inspections at grading, post‑processing, and after slicing to maintain quality.