See how McClure's produces over 2,000 pickle jars per day

McClure's orders cucumbers by the truckload direct from farmers who grow crops specifically for the company. Each week, Joe McClure buys 12 boxes, or "totes," that each hold 2,000 pounds of cucumbers. Yes, that's a whole lot of cucumbers.

The cucumbers' journey begins with a hoist on the forklift.

Cucumbers are pulled out of the box and placed onto the conveyor belt.

Then hit the showers.

They receive a thorough rinsing.

And a good scrubbin' from spinning brushes that rapidly spin the cucumbers.

After a short trip down a conveyor, an employee collects the cucumbers in tubs.

He then drops them in the slicing machine, a roughly 20-foot piece of equipment that sucks cucumbers out of the troth with spinning belts. The produce shoots through a slicer, a long tube, and ....

.... into a tub sitting around 30 feet away.

At the same time, an employee loads jars into a corral where the glass is automatically pulled into the production line. McClure's brought in a consultant who works in auto plants to help improve the pickle line's flow and efficiency.

The jars are subjected to an air blast to remove any stray debris.

Joe McClure's mom, Jennifer McClure, stuffs garlic into each jar near pickle packing line's outset.

An employee slips a dill sprig into each jar.

The crew stuffs the passing jars with cucumbers. McClure's pickle packers are fast-fingered, filling around 120 jars per hour.

Simultaneously, 300 gallons of brine is heated in a vat to kill off anything potentially harmful.

Then pumped into 16 jars at a time using a gaggle of brine tubes.

Three sets of 16 jars can be filled in a minute.

The capping machine's vertical conveyor pulls lids above the jars.

Then drops them down and stamps them on. The machine can cap up to 1,500 jars per hour.

Joe McClure doesn't hang in the office all day - he gets brine-y with the rest of the crew.