Now that's what I call a pickle.
I love pickles dill, bread and butter, mustard, mmm yum yum.
Hey did you know~
Cucumber pickle factories usually ferment cucumbers in large outdoor vats of salt brine. Surprisingly, these vats have no cover, and are wide open to falling bird droppings, insects, and other airborne objects. But according to Jim Cook, a food scientist with the Minnesota-based pickle manufacturer Gedney, tanks are left open for an important reason: The sun’s ultraviolet and infrared rays prevent yeast and mold growth on the brine surface—potentially a much more serious problem than bird droppings. In fact, Cook recommends that home picklers leave their fermenting pickles in the sun to prevent the spread of these microorganisms.