Professional chefs love this classic supermarket brand for its snappy, crunchy texture and big flavor.
Key Points
- Chefs named Claussen Kosher Dill Pickles their favorite supermarket brand.
- Claussen pickles stand out for their crisp texture and garlicky flavor.
- Leftover pickle brine can add tangy flavor to chicken, dips and dressings.
There’s nothing quite like crunching down on a tart, briny, flavorful dill pickle alongside your favorite sandwich or on a juicy burger. Thanks to their acidity, pickles cut through the richness of meats, cheeses and sauces, cleansing your palate before you go for another bite, while their crispness contrasts with softer ingredients to add body and variety to dishes like protein-packed tuna or chicken salad.
But which brand of supermarket dill pickles is the best? We asked chefs to recommend their favorite brands of dill pickles, and they all said the same one: Claussen Kosher Dill Pickles. Here’s what the professionals love about this supermarket deli case staple.
Why Claussen Is the Best Dill Pickle Brand
Claussen Kosher Dills earned top marks for their crunchy texture and garlicky flavor. “When I bite into a pickle, it’s gotta have that classic snappy crunch and quality flavor to match it,” says George Duranchef, author and host of Food Network’s Ham on the Street and TLC’s Ultimate Cake Off. “It says a lot that these guys are found in the refrigerated section of your supermarket.” Because Claussen doesn’t heat-process its jars of pickles to be shelf-stable, the cukes are able to maintain their natural snap.
“Claussen reign supreme on my palate primarily because of their crunchy texture and bold, more complex flavors,” says Jennifer Bruléa chef, restaurateur and author of Learn to Cook 25 Southern Classics 3 Ways. Another pro for Claussen Kosher Dills is that these pickles come in a variety of formats: regular whole pickles, minis, deli-style spears and crinkle-cut chips. Duran reaches for spears, while Brulé prefers the minis for their versatility.
As a brand founded in 1870, Claussen has more than 150 years behind it and decades of presence in modern supermarkets. “Claussen are the only dill pickle I buy,” says Lynne Justchef and consumer test kitchen manager at Hamilton Beach Brands. “I grew up with these, so they are very familiar.”
How Chefs Use Claussen Kosher Dill Pickles
Chefs use the pickles to top burgers, accompany sandwiches and serve as a light, crisp snack. “I eat them all the time right out of the fridge,” says Rachel Narinsa Los Angeles–based chef and author of Cast Iron Cooking. In addition to incorporating them into salads and slaw recipes, she uses the tart, acidic pickles to cut through the richness of heavier dishes. “I have a weakness for fried food, and having a pickle alongside is non-negotiable,” she says.
Of course, when all those pickles are gone, you’re left with another ingredient— salty, tart, spice-infused pickle juice—that can be used in a variety of ways, from marinades to even quick-pickling fresh veggies. “I save the pickle juice to brine boneless chicken breasts before grilling them,” Just says. “It gives the chicken a great flavor and keeps it juicy once cooked.” You can also use leftover pickle juice to make vinaigrette for salads, whip up two-ingredient tahini dip or even flavor crispy chickpeas.
Other Pickles Chefs Recommend
The undisputed runner-up in our informal survey was Grillo’s, a gourmet pickle brand that now has a nationwide presence in supermarkets. “I like that they have a bit of spice to them,” says Julia Skinnerfood writer, culinary educator and author of Essential Food Preserving. “I primarily use them to top sandwiches, place on the side of my plate or dice and mix into potato salad.”
While not technically dill pickles, Maille Original Cornichons Gherkins also got lots of love from professional chefs thanks to their tart flavor, thin skin, delicate crispness and petite size—making them ideal to chop up into salads or accompany cheese and charcuterie. “These tiny cucumber pickles are the perfect balance of sour, subtly complemented with mustard seed, coriander seed and onion,” Brulé says. “Maille Gherkins are indispensable served alongside Swiss raclette.”
The Bottom Line
Claussen Kosher Dill Pickles are the go-to supermarket brand for professional chefs thanks to their full but balanced flavor and always-crisp texture, which is created by cold-processing the pickles and refrigerating them rather than heat-treating them for shelf-stable storage. They recommend Claussen pickles for snacking, garnishing sandwiches and burgers, serving with cheese and cured meats and adding crunch and brightness to mayonnaise-based salads. Don’t forget to save the pickle brine, which can be used to tenderize meats and add savory, garlicky flavor to a variety of dishes. Other pickle brands they recommended include Grillo’s and Maille cornichons.
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