Reviews you can trust.
See why.Whole Dill Pickles
Crunchy, tangy, and garlicky, whole dill pickles are a satisfying side and a great snack. Which ones should you buy
By Kate ShannonPublished Jan. 13, 2020
Top Picks
Boar's Head Kosher Dill Pickles
What You Need To Know
What do fried chicken, deli sandwiches, and backyard barbecue fare all have in common? They’re good foods that are better when there’s a crunchy, tangy pickle served on the side. Last year alone, Americans spent more than $1 billion on pickles, according to data from IRI, a Chicago-based market research firm. We set out to find the best whole dill pickles, which are hardier and more...
Everything We Tested
Recommended
These refrigerated pickles were perfectly crisp and “extra-crunchy.” They also earned top marks for flavor: Due to the strong flavor of garlic and dill, tasters said these pickles “tasted almost homemade.” A few slices of carrot, which do not affect flavor, are added to each jar.
Recommended with reservations
We liked the “substantial crunch” of these pickles. Their flavor, which reminded tasters of anise, nutmeg, and even five-spice powder, was polarizing. A few tasters loved them, but the less heavily spiced pickles in our lineup had broader appeal.
Not Recommended
Reviews you can trust
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Kate Shannon
Kate is a deputy editor for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.