This is the only kind of pickle I’ll put on a sandwich

I’m of the mind that quality ingredients matter, especially in sandwiches. They often aren’t cooked, so you can see and taste each individual ingredient or fresh topping with every bite. That’s why I spring for the best sandwich bread, quality deli meat (sliced thin), butter lettuce, Dijon mustard, in-season veggies and, of course, the best pickles, which are made by Grillo’s Pickles. (Even our Test Kitchen agrees they’re the best pickles!)

For most of my life, pickles were just ridged cucumber chips floating in a jar of corn syrup and dyed-yellow brine. I never gave them much thought until my friend started raving about her own homemade cold-pickled vegetables. Were refrigerator pickles really that much different from shelf-stable ones? I then started hearing murmurs about a new-ish brand called Grillo’s Pickles, which only used the cold-pickling method and only sold their pickles in the refrigerated aisle. It was time to see what this was all about.

The Packaging Won Me Over First

The first selling point for me was the logo—a cucumber with a baseball cap lounging in a folding chair. This cuke exudes cool, calm and collected vibes as he kicks back and enjoys the outdoors. That’s exactly what I’m going for when I show up at a backyard barbecue. Congrats to Grillo’s marketing team; that totally worked on me.

Besides that, I could actually see the tightly packed pickles in the practically crystal clear brine, with whole dill fronds and real garlic cloves wedged in between and on top of the spears. Grillo’s isn’t hiding anything. In fact, they want you to see what’s inside. I picked up the spears and turned the container around to look at the ingredient list, bracing myself for additives galore. Instead, I was met with seven simple ingredients: cucumbers, water, distilled white vinegar, salt, garlic, dill and grape leaves. Sold. I looked around for the brand’s pickle chips and grabbed a container.

The Pickles Set a New Standard

I didn’t know what to expect with this refrigerated container of pickle chips. Was this all a marketing gimmick to get me to spend an extra $2 on pickles? Would they taste just like the sweet, tart, malleable pickle chips I was used to?

I took out a chip and noticed an immediate difference: It was thick-cut, with deep ridges that hardly bent. It smelled briny without being overly acidic. I popped the pickle chip in my mouth, and it was the crispiest, snappiest bite of pickle I ever tried, with a clean tang and notes of fresh dill and zippy garlic. This is what real pickles were supposed to taste like, and they were perfect.

How did I use up the container?

Of course, the first real use I made of Grillo’s pickle chips was in sandwich recipes. It fit right in with the other layers, and the deep ridges helped keep it in place. I tried it on a pulled pork sandwich, where their very crisp texture and tangy flavor cut through the pork’s fattiness. Now I always place a few Grillo’s chips on a hoagie (yes, “hoagie,” not “hero,” “sub,” or “grinder”—I live in Philly!), and I buy the spear variety when hosting summer parties.

Aside from sandwiches, I’ll use Grillo’s in any recipes with pickles. I love serving pickle chips with Nashville hot chicken or in viral smash burger tacos. Chopped up, I stir them into potato salad, macaroni salad or dill pickle dip. And don’t dump the pickle juice! It makes an excellent chicken brine or pickle martini.

Where to Purchase Grillo’s Pickles

At this point, you can buy Grillo’s at pretty much any grocery store in the States, but check the brand’s store locator first. I’ve seen them at Fresh Thyme, Whole Foods, Target, Walmart and my local grocery store chain. Just remember to skip the canned foods aisle; these pickles are only found in the refrigerated section.

Related:

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