The cucumbers are tipped from a large container into the receiving hopper of the discharge trough by means of a lifting/tipping device. The cucumbers are conveyed out of the brine by a modular belt and transferred to a vertical conveyor. This belt transfers the cucumbers to a multihead weigher. The weighed cucumbers are then transferred to the dosing chutes of the feeder carousel and herbs and spices are added as required. This is followed by transfer to the bags provided. A preset amount of brine is then added to each bag and the bag is tightly sealed. After discharge, the bag is transferred to a conveyor belt and then to a turntable.