The Pickled Price: Is There a Difference Between Cheap vs. Expensive Pickles?

Pickle lovers tend to be loyal to their favorite brands, but in this economy, many consumers are making their selection based on price. While many are focusing on tightening their food budgets, others still believe that the higher the price, the better the product. In a 2014 study at Cornell University, participants were given two identical food menus; the only variable was the price points. The majority of people who chose the more expensive menu rated the food as better.

Does this mean that expensive pickles are a guaranteed grift? Not necessarily. Many high-quality, small-batch pickle makers use local, fresh ingredients, which drives up the cost of production.

It begs the question: Does price matter when it comes to pickle selection?

Bob McClure, a renowned pickle expert and co-founder of Detroit's legendary McClure's Pickles, was asked to conduct a blind taste test. The goal was to see if he could accurately guess which pickles were more expensive and which were cheaper. McClure guessed every jar correctly, not because of their taste, but because of telltale signs that revealed the pickle's origins.

First, McClure looked at the cut of the cucumber. “Manufacturers usually cut off the top [of the pickle] so that they can pack it in the jar,” he said. “Smaller manufacturers probably don't go through that process because it's an extra step.” Larger manufacturers are also able to use the remnants of the cut or imperfect pickles for relish, to be sold under the same brand name. A smaller manufacturer won’t necessarily have the machinery for fast, uniform cutting.

McClure also inspected the brine. “Cloudy brine is a fermented product, one that goes in the cooler or refrigerated section of the stores,” he explained. “[A yellow brine] is usually a sign of a larger manufacturer looking to extend shelf life.” Fermented pickles are typically more expensive than shelf-stable varieties, but that doesn't mean they taste better. McClure actually preferred the taste of the shelf-stable, cheaper option in the Dill taste test. “My taste preference leans more towards Pickle A [the cheaper pickle], which is a vinegar pickle. It has more tang upfront... I do wish they were better quality cucumbers [with] no additives that elongated the shelf-life unnaturally, but I do like this flavor profile.”

Lastly, he assessed the additional ingredients in the jar. If dill and other herbs floated to the top, it was a sign of dry ingredients, cheaper than fresh. A long dill sprig is a sign of fresh ingredients, typically more expensive and less reproducible on a large scale.

When it comes to choosing your pickles, it's less about the cost and more about the flavor profiles you enjoy. That being said, there is one thing that, according to McClure, everyone craves, which they might be sacrificing if they settle for a cheaper, mass-manufactured choice.

“Everybody wants a crunchy pickle,” said McClure. “Finding a pickle that has a brighter colored flesh, not neon green, yellow, grey or translucent, is going to give you that crunchy pickle that you really want.”

So, if you want that good *crunch*, check the color, not the price.