What Makes a Great Dill Pickle Slice?
Texture contributes the more important attributes to a High Quality Dill Pickle. The pickles are crunchy and juicy. The skin is not too chewy and the seed/pulp section at the pickle’s interior is not too mushy. The pickle flesh is tender. There is slight astringency and mouth puckering, the pickle has a moderate length of dissolve.
The flavor profile can vary by manufacturer but leads with a moderately high vinegar note followed by a moderate cucumber note. Dill and pickling spices, such as coriander seed, are at low-moderate intensity. There may be a low garlic note. The ridged chip slices may have a sweet pickle relish note.
For their taste profile, the pickles have moderately high sour and moderate salt. There may be low sweet and/or bitter.
The pickles have a dark, olive green exterior with a pale green flesh. The interior seed/pulp portion of the pickle is intact. The pickles look juicy. Shapes may be ridged chips or lengthwise spears. It is especially important that the seed/pulp portion of the spears is intact and not stringy or breaking apart. The seeds will vary in size.
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.
The texture of a food as it is being chewed, as opposed to the texture of the first bite. Example: High-quality beef jerky should be tender but have a long chew.
One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.
The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.
One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.