Is there anything more satisfying than a cold crunchy dill pickle on a hot summer day? Maybe you are a fellow bicycle enthusiast and understand how refreshing they can be after a 75 mile ride. Or maybe you eat them and drink the juice to help with muscle cramps. Whatever your motive, the one thing you need to know… which one is the best?
Which Pickles are we trying today?
Milwaukee’s Petite Kosher Dill Pickles
Mt. Olive Simply Pickles Kosher Dill Spears
Yee Haw Pickle Giddy Up Garlic Dills
Famous Dave’s Sweet & Spicy Pickle Spears
Vlasic Purely Pickles Kosher Dill Spears
Claussen Kosher Dill Spears
Who is on this juicy Pickle quest?
Alan, he’s a millennial.
Nate, into Tennessee hookers.
Matt, little, ribbed, and different.
Amy, likes ‘em snappy.
And of course, our subscribers! Thanks to our small, yet coveted group. We appreciate the support. You too can join us on this food journey. All you need to do is… SUBSCRIBE!
The History of Pickles
Pickles got their start over 4,000 years ago when ancient Mesopotamians began soaking cucumbers in acidic brine as a way to preserve them. Throughout history, pickling was a necessity since it was the best way to preserve food over a long period of time.
Pickles were brought to America by Christopher Columbus. He liked traveling with them because they could obviously survive the long journeys, and they helped prevent scurvy since they are rich in Vitamin C
The verb “to pickle” means to preserve something in a solution. This solution is often vinegar. Most bacteria can’t flourish in highly acidic environments, so by submerging foods in vinegar helps prevent spoilage. Pickles however, are generally submerged in brine, which is a salty water. The brining method relies on acid’s preserving properties. The acid is introduced by bacteria during fermentation.
Throughout history, people have added spices to their pickle brines, such as garlic, mustard seeds, cinnamon, dill and cloves. These add flavor to the pickles while also providing antimicrobial properties to the equation.
Kosher pickles are not necessarily kosher. Early kosher pickles may have been made kosher per Jewish law, but today the word is used to describe any pickles made in the traditional New York style.
Bread and Butter pickles are a popular option which omit the garlic and add something sweet to the brine, such as brown sugar or syrup.
By the 19th century, H.J. Heinz Company had cornered the market using some unique marketing efforts. At the 1893 Chicago World’s Fair, the “Pickle King” H.J. Heinz dispatched some local kids to tempt fairgoers with a free gift if they visited his booth and taste the food. By the end of the fair, Heinz had given out some 1 million pickle pins. They repeated the pickle pin promotion at the World’s Fairs of 1896, 1898, and 1939.
During World War 2, the US government rationed pickles with 40% of the nations production going to the armed forces.
Heinz was the top of the pickle game until the 1970s, when Vlasic and their cartoon stork who delivers pickles instead of babies took over. This marketing tactic worked, especially since it played on the belief that pregnant women crave pickles.
Today, cucumber pickle factories usually ferment cucumbers in large outdoor vats of salt brine. These vats have no cover, completely open to the elements, including bird droppings, insects and other airborne objects. They are left open to let the sun’s ultraviolet and infrared rays assist in preventing yeast and mold growth on the brine surface.
Pickles are rich in vitamin C. Additionally, Vitamin A, iron, zinc and magnesium are found in these delicious snacks. The Iron can help you feel less tired. The zinc can help heal your skin. Magnesium helps you absorb calcium. Vitamin A helps keep muscles and tendons strong and helps support your skeleton. Pickled cucumbers are also full of folate which can help your nervous system and vitamin K which aids in blood clotting.
The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year. And in 2020, around 246 million Americans consumed pickles.
The Results
**SPOILER ALERT!**
Listen to the episode first if you do not want the results revealed to you yet!
6th Place: Vlasic Purely Pickles Kosher Dill Spears
Alan - 1
Amy - 3
Matt - 2
Nate - 2
5th Place: Mt. Olive Simply Pickles Kosher Dill Spears
Alan - 3
Amy - 4
Matt - 3
Nate - 4
4th Place: Yee Haw Pickle Giddy Up Garlic Dills
Alan - 4
Amy - 2
Matt - 4
Nate - 5
3rd Place: Milwaukee’s Petite Kosher Dill Pickles
Alan - 5
Amy - 6
Matt - 5
Nate - 5
2nd Place: Famous Dave’s Sweet & Spicy Pickle Spears
Alan - 7
Amy - 8
Matt - 6
Nate - 8
1st Place: Claussen Kosher Dill Spears
Alan - 9
Amy - 9
Matt - 6
Nate - 8
There you have it. Claussen’s Kosher Dill Spears receive the Quest for the Best seal of approval. Check out their website to try them out for yourself.
https://www.myfoodandfamily.com/brands/claussen
Thank you all for joining us on this episode of Quest for the Best. Let us know what you thought. Have you tried all these Dills? We would love to hear your rating as well.
Also, do you have any foods you would love to get the coveted seal of approval? Let us know in the comments what you want to hear next.
And of course, remember to subscribe to hear the latest episodes. Additionally, paid subscribers will have access to monthly content where we put two restaurants head to head in a Quest for the Best battle. You definitely do not want to miss out.
SHOW NOTES:
https://food52.com/blog/13564-strange-but-good-9-ways-to-eat-pickles
https://www.mentalfloss.com/article/648355/pickles-food-history
https://www.exploratorium.edu/cooking/pickles/history.html
https://www.positivehealthwellness.com/diet-nutrition/everything-need-know-pickles/
Well, Tickle my Pickle!