Approximately 100,000 to 125,000 acres are devoted to growing pickling cucumbers in the United States. They are grown in more than 30 states, with the biggest producers being California, Colorado, Florida, Indiana, Michigan, Ohio, North and South Carolina, Texas and Wisconsin. More than 15,000 acres are used to grow pickling peppers. While this may seem small in comparison, the acreage increases each year. For pickling cucumbers, there is usually a spring and fall harvest depending on the geographic location.
Peppers yield one crop per year.
Refrigerated - Fresh, clean cucumbers are put into jars, covered with a seasoned pickling liquid and immediately refrigerated. The entire fermentation process takes place under refrigeration. Once the cucumbers have absorbed the seasonings, the pickles are then shipped. These extra-crispy pickles are available in the refrigerated section of the supermarket and are marked with an expiration date, since their shelf life is shorter than processed or fresh pack pickles. They also must be refrigerated at home.