Speaking of peppers, the "hot" sensation one experiences when eating pickled peppers is caused by Capsaicin. This powerful substance can be detected at one part in a trillion.
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Step 9
Transportation/Storage
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Fresh from harvest our crop is rushed overnight on our own trucks to our tank yard where we preserve the cucumbers in large storage tanks and cover with salt brine. Alternatively we may also send a load straight to the production line for fresh pack.
Because of the short cucumber-harvest season, the practice of storing cucumbers in "salt stock" enables us to store large quantities of cucumbers. The salt-stock may be held this way for a year or more before they are further processed into finished pickles, but Best Maid/Del-Dixi typically processes salt stock within 6 months of harvest.
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