It’s a pickled paradise at Kilhaney’s Pickles in Central N.J.
Updated 10:57 AM;
Today 9:59 AM
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Kyle Zack knows cucumbers and will be the first to tell you not all are cut out to become a pickle.
“Right from looking at the outside, I can tell if there’s too much water inside, if the skin’s tough or the seeds are too big,” Zack said. “A really pale cucumber, nine times out of ten there’s going to be really big seeds and a lot of water. But if it’s dark green with bumps on it, it’s nine times out of ten what you want.”
N.J. is pickle paradise. Meet the folks who love rolling out the barrels.
Updated Mar 13, 2021;
The fourth word out of Katie Misuraca’s mouth as a baby was “pickle.” She swears.
“Mama, Dada, cookie and pickle,” says Misuraca, surrounded by barrels of pickles at Another Mother Fermentorium in Kearny.
Blame it on her mother, Jacquie, an avid pickle purchaser at local flea markets.
Meanwhile, Scott Jeffries doesn’t like pickles all that much. But that doesn’t stop the retired cop and owner of Scotty’s Old City Pickles in Gloucester City from making pickles in his basement.
Patriot Pickle in Wayne, the state’s biggest pickle maker, buys about 50 million pounds of cucumbers a year. The pickle production line is nonstop noise, with dozens of hairnet-clad workers sorting and packing pickles.