Updated

Updated · The New York Times · Sep 11

Wirecutter Show Records Live Pickle Episode After Testing 47 Brands at Minnesota State Fair

Updated

Updated · The New York Times · Sep 11

Wirecutter Show Records Live Pickle Episode After Testing 47 Brands at Minnesota State Fair

Q: Why did a beloved supermarket pickle brand completely fail an expert taste test while a specific kosher dill took the top prize?

It failed because Wirecutter’s tasters judged pickles on the same qualities Maki Yazawa discussed at the Minnesota State Fair—flavor, crunch, acidity, and overall balance—and that brand, Claussen, scored poorly on those basics. In repeated testing, panelists said Claussen’s skin was leathery and hard to chew, its aroma had odd floral notes, and some versions were excessively salty. The team found that its much-advertised crunch came with an unpleasant texture, making it “forgettable, if not actually unpleasant,” despite the brand’s loyal following. The kosher dill that won, Bubbies Kosher Dill Pickles, did the opposite. Wirecutter kept it as the top pick because it delivered the balance experts were looking for: strong crunch, clean sour-dill flavor, and a more traditional fermented character that felt refreshing rather than harsh or one-note. Related testing also praised other old-school sour styles, especially Ba-Tampte’s half-sour and garlic dill pickles, for similar reasons—good snap and a classic deli-style taste. That gap helps explain why a beloved supermarket name could lose badly while another kosher dill took top honors. Popularity and nostalgia did not outweigh the tasting criteria. In this test, the winner was the pickle that best combined texture, salinity, acidity, and flavor complexity, while the loser was marked down for tough skin, off aromas, and overpowering salt.

Q: What secret backyard ingredient could be the hidden key to unlocking the ultimate crunch in your home-fermented pickles?

A grape leaf is the most commonly cited “secret backyard ingredient” for crunchier home-fermented pickles. The reason is its tannins. Preservation guides and fermenting experts frequently say tannin-rich leaves can help slow the softening of cucumber cell walls during fermentation, which may improve firmness. The additional material tied to the Wirecutter discussion also mentions grape leaves, along with oak, blackberry, horseradish, and oak leaves, as traditional add-ins used to boost crispness. That said, the evidence in the broader guidance is clear that grape leaves are a helpful trick, not a miracle cure. The biggest factor in crunch is still cucumber freshness. Experts recommend using very fresh pickling cucumbers, keeping them cold, trimming off the blossom end, and using a proper salt brine with clean equipment. Optional calcium chloride products such as Pickle Crisp can also help with firmness. So if you have one growing in the yard, a grape leaf may be the hidden key worth trying. But the real formula for a prizeworthy crunch is fresh cucumbers plus sound fermentation technique, with tannin-rich leaves serving as an extra edge rather than the whole answer.

2 articles · Updated · The New York Times · Sep 11

47 store-bought pickles anchored a live Wirecutter Show episode recorded at the Minnesota State Fair, where kitchen writer Maki Yazawa broke down how the team tested competing brands.
Mary Bartz, a state fair pickle judge, and Teresa Craig, last year’s overall canning winner, explained what separates a prizewinning pickle from an ordinary one.
Home canning and fermentation were a second focus, with the guests outlining safe methods and pointing listeners to starter resources including the book “So Easy to Preserve.”
The episode also leaned into pickle culture’s novelty factor, with Bartz and Craig recounting some of the most unusual pickled creations they have encountered.

Sources

The New York Times1h ago

Wirecutter Show Records Live Pickle Discussion at Minnesota State Fair

The New York Times5h ago

Pickles! (Live From The Minnesota State Fair!) | Reviews by Wirecutter

Why did a beloved supermarket pickle brand completely fail an expert taste test while a specific kosher dill took the top prize?

What secret backyard ingredient could be the hidden key to unlocking the ultimate crunch in your home-fermented pickles?

How does the hidden science of lacto-fermentation magically transform an ordinary garden cucumber into a living probiotic powerhouse?

Sources

2 total

The New York Times1h ago

Wirecutter Show Records Live Pickle Discussion at Minnesota State Fair

The New York Times5h ago

Pickles! (Live From The Minnesota State Fair!) | Reviews by Wirecutter

Wirecutter Show Records Live Pickle Episode After Testing 47 Brands at Minnesota State Fair

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