How a Pepper Gets Pickled

Processing a pepper is different because Hausbeck doesn’t ferment them

Vinegar (4-6 times stronger than the kind you buy in the store) is used to acidify the fresh peppers in their package

Hausbeck uses 500,000 gallons of vinegar annually

Quality control team members inspect peppers before they enter the plant and are washed

Other team members sort and inspect peppers for foreign objects or blemishes as they go down the line

Next stop is the Urschel TranSlicer 2000, which slices the peppers to customer specifications

Once cut, the peppers are weighed and mixed with customized flavored brine before they are packaged into a bag or pouch

A state-of-the-art information system keeps track of every batch, allowing Hausbeck to exceed industry expectations for traceability and food safety