Tag: pickle

The Rise Of The Pickle Flavor
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The flavor is everywhere—from KFC and Sonic menus to pickle martinis and lemonade. The tangy trend continues as a cultural favorite

It has quietly gone from quirky novelty to cultural obsession, here is the story of the rise of the pickle flavor. Over the past few years, grocery aisles, fast-food menus, and cocktail bars have all jumped on the briny bandwagon. What once lived in jars at the back of the fridge is now showing up in sodas, slushies, biscuits, and martinis—and the appetite isn’t slowing.

A recent global trend study found 63% of consumers hold a positive sentiment toward pickle flavor, a striking number for something was once considered divisive. The approval rating has given food and beverage companies confidence to launch bolder, more adventurous pickle-inspired products, knowing consumers aren’t just willing but eager to try them.

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At its core, pickle flavor is a blend of tangy vinegar, fresh dill, garlic, and a touch of salt. It delivers a punchy brightness cutting through rich or fatty foods, while the herbal dill notes give it freshness. The combination explains its broad appeal: it satisfies cravings for something salty, sour, and refreshing at the same time. It also offers nostalgia, reminding people of homemade deli sandwiches, summer picnics, and even Southern fried chicken.

Big brands are leading the charge in keeping pickle front and center. Earlier this year, KFC Canada launched a limited-time Pickled Menu including crispy chicken sandwiches with pickle sauce, pickle-seasoned fries, pickle chips, and even the polarizing but buzzworthy Pickle Pepsi. Online reactions dubbed it “one of the best drops of the year,” proving there’s real excitement for these tangy twists.

Meanwhile, Sonic teamed up with Grillo’s Pickles to create its Big Dill Meal, which features burgers layered with pickle toppings, sides dusted with pickle seasoning, and a bright green Picklerita Slush. To top it off, the chain leaned into pickle culture with pickle-scented merchandise, making the flavor more of a lifestyle than a limited-time promotion.

Bars and restaurants are also experimenting. Pickle juice has become a darling ingredient behind the counter, used in pickle martinis, pickle margaritas, and even pickle micheladas. The briny liquid works like citrus—balancing sweetness and rounding out alcohol with acidity. Bartenders say it’s particularly appealing to younger drinkers who are searching for playful, Instagram-ready twists on classics.

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The list of new pickle-flavored creations keeps growing. Among the most talked about:

Pickle Pepsi (KFC)

Pickle chips and fries (KFC)

Big Dill Burger and Picklerita Slush (Sonic + Grillo’s Pickles)

Pickle martinis and margaritas (various cocktail bars)

Pickle lemonade (making waves online)

Pickle biscuits (a Southern home-baking trend)

Celebrity-branded pickles, like Pamela Anderson’s artisanal line infused with rose petals and pink peppercorn

While some food trends fade as quickly as they rise, pickle flavor shows no signs of disappearing. With widespread consumer approval, constant reinvention, and both mass-market and artisanal players embracing it, pickle is proving to be more than a fad. Instead, it’s becoming a modern flavor staple—one bridging comfort, creativity, and just enough shock value to keep people curious.
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Sarah Johns

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September 2, 2025
Wilco’s Jeff Tweedy and Daisies Partner on a Pickle Pastry Called ‘Dill-Co’

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Concertgoers love an encore. Daisies set a standard in January with its croissant collaboration with Wieners Circle, as the Logan Square pasta power created a croissant filled with the familiar toppings of a Chicago hot dog. Partner and pastry chef Leigh Omilinsky has since teamed with the Chicago Blackhawks on a limited-time offering.

Daisies found an unlikely collaborator with Wilco, the Chicago-based alt-country band passionate about supporting small businesses. Starting on Friday, September 20 Daisies will sell a limited edition croissant that celebrates the band’s 30th anniversary and all things pickles. Tweedy and Omilinsky take Wilco fans on a nostalgic journey on social media using song references while Tweedy provides his rationale.

“Every song I’ve ever written is about pickles,” Tweedy deadpans in an Instagram video posted on Wednesday, September 18 announcing the croissant.

While the Daisies/Wieners Circle croissant included a pickle, nothing matches the pickled prowess of Daisies’ newest creation, called Dill-Co. The croissant will be available for a limited time and launch in conjunction with Tweedy’s upcoming appearance on Saturday, September 21 at Navy Pier, part of Chicago Live!, a free festival featuring more than 100 performances. Sales from the croissant will benefit the former Lakeview Pantry, now known as Nourishing Hope.

Daisies has long celebrated pickling and fermenting techniques in its food and drink, so pickles weren’t an odd request for Omilinsky. While the world of pickles is vast, Tweedy and his camp wanted pickled cucumbers. Knowing that Omilinsky needed something to hold the pastry together, and turned to Jewish delis for inspiration, opting for a dill cream cheese. She adds chopped pickles, giardiniera, dill, and dehydrated pickle powder.

This isn’t Wilco’s first food collaboration. They also partnered with Foxtrot in 2022 as the chain produced a snack mix with the band’s branding.

Omilinsky has spent the last few weeks at Green City Market in Lincoln Park, selling pastries on Wednesdays and Fridays. While they won’t sell the Dill-Co pastry at the farmers market, she says it wasn’t hard convincing Tweedy to collaborate: “People are pretty cool, and I think that’s a good thing to remember in this day and age,” she says. “All you have to do is ask.”

She adds she was taken aback filming the video at the Loft, the legendary practice space turned studio. Omilinsky says Tweedy had stories for every trinket inside.

Daisies co-owner Scott Goldstein and his brother-in-law, Dave Yakir, were again in charge of putting the video together, as their company Streeterville Productions specializes in such content. Goldstein says coming up with the pickle jokes was a challenge, but once he fixated on Wilco’s song, She’s a Jar, the floodgates opened. Goldstein was also very complimentary of Tweedy’s acting talents.

“It’s a crime we can’t play guitar and sing as well as he can tell jokes,” Goldstein says.

Dill-Co at Daisies, starting on Friday, September 20.

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Ashok Selvam

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September 19, 2024
Pickled Strawberries – Simply Scratch
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Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches, appetizers, desserts or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic vinegar, sugar and sea salt! This recipe yields a large 32 ounces jar and should last about a month.

If you haven’t had the pleasure of tasting pickled strawberries, prepare your mind to be blown.

Pickled strawberries are sweet and tart and delicious. But besides delicious to snack on straight out of the jar, they’re also a great addition to salads, thinly sliced on sandwiches or spooned on top of a goat cheese slathered crostini’s.

The first time I ever tasted these jeweled beauties was on a salad and it was love after first bite. It was back in January, and I couldn’t believe my tastebuds! The strawberries were sweet and salty, yet acidic and still juicy and very much strawberry. I knew right away I would be recreating them in my own to not only top allthethings but also to preserve a little bit of summer for the fall and winter months.

To Make These Pickled Strawberries You Will Need:
- strawberries
- granulated sugar
- sea salt
- white balsamic vinegar
- water.
First, in a heavy bottom saucepan, add 1 tablespoon sugar and 1 tablespoon sea salt.

Next, pour in the white balsamic vinegar with the water.

Heat on low-heat, stirring occasionally until both the sugar and salt have dissolved.

No need to bring to a boil. This should take about 8 to 10 minutes.

Meanwhile prepare the strawberries by rinsing them under cool water. Then, using a paring knife, remove the leafy top and cutting the large ones in half.

Fill a 32 ounce jar with all the strawberries. You’ll want to fit all of them, but if you can’t right away that’s okay. I’ll explain how you can add them later on – more on that in a little.

Once the sugar and salt have dissolved, pour the warm pickling liquids over the strawberries. Next, allow the strawberries to cool completely before securing the lid and storing. As they cool, you’ll notice the strawberries will shrink, thus giving you more room to add the few strawberries that might not have fit in the jar the first time.

Lastly, give the strawberries 24 hours to pickle before using. You can enjoy these delicious pickled strawberries for up to 1 month.

For more pickling recipes Click Here!

Enjoy! And if you give this Pickled Strawberries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 32 servings

Pickled Strawberries

Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic, sugar and sea salt! This recipe yields one (32 ounce) jar.

Prep Time: 10 minutes

Total Time: 10 minutes

2 pounds strawberries, washed and patted dry

1 tablespoon sugar

1 tablespoons sea salt

1½ cups white balsamic vinegar

1/2 cup water

In a heavy bottom skillet, add the sugar, salt, vinegar and water. Heat on low to medium-low, stirring until the sugar and salt dissolve.

Meanwhile, remove and discard the leafy green parts of each strawberry. Quarter large strawberries, halve medium and leave small strawberries whole.

Fill a 32 ounce jar with the strawberries.

Pour the pickling liquid over top and allow to cool down to room temperature before sealing and refrigerating.

Allow the strawberries to pickle for 24 hours before enjoying.

As they cool, you’ll notice the strawberries will shrink, thus giving you more room to add the few strawberries that might not have fit in the jar the first time. These pickled strawberries can last up to 1 month. If looking for canning instructions or directions, follow the USDA guidelines.

Serving: 2eablespoons, Calories: 21kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 221mg, Potassium: 57mg, Fiber: 1g, Sugar: 4g, Vitamin A: 3IU, Vitamin C: 17mg, Calcium: 8mg, Iron: 1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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May 14, 2024