A processed product prepared from whole cucumbers (Cucumis sativus L.), cured by fermentation in a brine solution with dill flavorings and other FDA approved ingredients.  Cured cucumbers are packed in a vinegar solution and preserved by acidification to maintain an equilibrated pH of 4.6 or below. Product manufactured and packaged according to current Good Manufacturing Practices and conforms to US standards for grades of pickles (7CFR 52.1681 through 52.1692).

CHEMICAL TESTS              Titratable Acidity                        6.00 – 8.00 grains w/v

                                          Salt                                          1.60% – 2.40% w/v

                                          pH                                            4.6 maximum

DEFECTS                           Curved, shriveled                        10% max

                                          Soft or slippery pickles               10% max

                                          Misshapen                                5% max

MICROBIOLOGICAL             Total Plate Count                       < 5,000 cfu/g

                                            Yeast & Mold                            <    100 cfu/g

                                            Coliforms                                   Negative

                                            Lactic Acid Bacterial                  <      10 cfu/g

                                            Staph aureus                             Negative

                                            Listeria                                      Negative

                                            Salmonella                                Negative

+ Packing: 12 jars/carton; 1918 cartons/cont; 25 tons, Own label or your own label