Those barrels contained dill pickles. Dill was added along with brine and small cucumbers to the barrels. They where then covered, rolled into a field, bung toward the top and left to ferment. Every so often the brine content was checked and water or salt added if needed. They were also rolled to redistribute the contents occasionally. By fall they were ready to be shipped to the processing plant for further treatment.
Regular pickles were made in the large tanks in the building in one of the photos. The Broadhead pickle company was a rather large operation in Wisconsin.
David Leider
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