CAIRA: I’m Caira Blackwell
ROSIE: I’m Rosie Guerin, and you’re listening to The Wirecutter Show.
CAIRA: Hi Rosie!
ROSIE: Hey Caira, welcome back!
CAIRA: Thank you! We were somewhere really fun! I just saw you-
ROSIE: I just saw you last at the Minnesota State Fair.
CAIRA: That’s right, it was quite an experience.
ROSIE: It was really fun. I went in like a brand new dough. I knew nothing about state fairs, really. And this one is one of the biggest in the country. Over two million people attended this year, and they’re known for their butter sculptures. That’s a big one. Fried.
CAIRA: Everything.
ROSIE: Everything on a stick, the big pumpkin competition of course, and there is even a tent where farm animals were giving birth
CAIRA: I’m bummed that we didn’t get to see that one. Next time. Next time we go. But everything, it was all such a cool experience and we got to go because we were there to record an episode about food that Minnesotans apparently love just as much as we do here at Wirecutter. Pickles.
ROSIE: I mean, no one loves pickles more than I love pickles. Yeah. There were pickle snacks galore at the fair, if you recall. I mean fried pickles, pickle pizza, pickles on a stick with cream cheese and meat, which I’m fairly certain is called Minnesota sushi. And this year, the pickle pie was the sort of piece de resistance. It wasn’t my taste.
CAIRA: That’s okay. They have something for everybody there.
ROSIE: Truly something for everyone.
CAIRA: But we weren’t just there to taste fair foods. We were there to talk with some pickle experts about how to can, preserve, and pickle all sorts of vegetables. And we were there to learn from wire cutter staffer, Maki Yazawa, about her recent guide to grocery store pickles. There is a lot to talk about just there on the national level. Because there are a lot of varieties. Tons of variety. So her guide actually only covered dill pickles, which is made with a vinegar brine, and sours, which is made with a saltwater brine. But I’m sure she will be updating that guide with some other kinds of pickles.
ROSIE: We were also joined on stage by the canning coordinator for the fair, who was kind of a local superstar, Mary Bartz, and a prize-winning pickler, Teresa Craig, who is absolutely lovely. Big deal. This is her art and her craft. And of course, our colleague, Maki. And today we’re going to bring you some of that conversation. We recorded it live on stage at the Minnesota State Fair in August. And at the end, you’re going to get to hear a little bit of our taste test. We did a live taste test, which was also really fun.
CAIRA: Really special.
ROSIE: We hope you enjoy it.
CAIRA: And today we’re going to be talking about pickles.
ROSIE: Yeah, yeah.
CAIRA: I’m so excited.
ROSIE: It’s big. It’s big here. And it just so happened that we published a guide on pickles at Wirecutter very, very recently. So rigorous testing for the type of pickles that you can find in grocery stores. So it’s not going to be necessarily local, smaller companies. It’s the kind that you can find, hopefully, in your grocery store all across the country.
CAIRA: Right. And there’s just so much to say about them. I feel like pickles are really polarizing. People who hate them really hate them and the people who love them like a very specific type. So I feel like there’s just so much that we can get into today.
ROSIE: We are going to bring on our coworker, great journalist, Maki. Maki just finished testing pickles for us at Wirecutter and we’re going to ask her a lot of questions about that process.
Hey, Maki.
CAIRA: Hi, Maki.
MAKI: Hello. I’m very ready to talk pickles with you.
CAIRA: We’re so excited.
So again, Maki wrote Wirecutter’s Guide to Pickles. She’s got a culinary degree from the Institute of Culinary Education. She’s worked as a caterer and in professional kitchens as a cook. So for those who don’t know about Wirecutter, Maki-
MAKI: Yes.
CAIRA: … can you just give us a little bit of background on what that whole process looks like from picking the pickles to testing them to actually making your top choices?
MAKI: Oh, yeah. It is a long process. I will go into market, I’ll talk to local experts. I’ll interview the pickle guys in New York City who taught me how to make pickles from scratch. So we really go deep on every single topic. And my original model list was 80 pickles of store-bought ones that you can get mostly across the country. And we had to kind of tone it down, make it more palatable for the team. So I assembled a group of four panelists of all very experienced tasters, editors and writers on the kitchen team, and from there, we tried 47 different pickles-
CAIRA: Oh my god.
MAKI: … in the span of a week.
ROSIE: And you narrowed it down to how many?
MAKI: We made 10 picks. Yeah.
CAIRA: How did you not get tired of pickles?
MAKI: We weren’t tired, but we definitely experienced palate fatigue. We had to take some breaks, drink a lot of water, kind of stay hydrated, and just take it nice and slow.
ROSIE: So you published a guide and an article to this and it has all of the picks. Most of them, I think, ended up as either dill or half-sour. Is that right?
MAKI: Yeah. Yeah, so we actually focused on dill and sours. There aren’t that many sours on the market that you can buy all over the country. I think your local pickle shops are the best place to buy really good sours, but there are a few that did stand out and then, we had a lot of dills to try. So those were the main categories.
ROSIE: We’re going to ask our guests, who are coming up in a minute, about this as well, but I want to know from you, what makes a good pickle, do you think?
MAKI: For me, I mean that’s the thing, like Caira mentioned.
ROSIE: It’s subjective, right?
MAKI: It is so subjective and pickles are so incredibly polarizing. Everyone kind of has their own favorite. So for me personally, I’m a vinegar-based pickle girl. I like to have something with a good amount of crunch and I do like the refrigerated ones more than the shelf stable.
CAIRA: I love a good cold pickle. So when you’re standing in a grocery store, maybe you’re not really sure what kind of pickle you love. How do you decide? Because I mean the grocery store is the jars, it’s just an aisle full of pickle jars.
MAKI: It is so overwhelming. I would say read our Guide first because there’s so many different options there and I will say they’re all for a different use case. We have a crinkle chip that’s good for your hamburger. But then, we also have a very slender, thin one that you want to put in your sub and then, a nice delicious sour that you want to eat on a hot summer day. So there’s a pickle for every moment.
ROSIE: What did you learn that surprised you in the testing, in all of the testing that you did, all of these 80 to 47 to 10 jars?
CAIRA: Did you learn that you hate pickles?
MAKI: No, I definitely don’t hate pickles. It was very polarizing. We did a few social videos and the comments were just insane. I don’t know if there are Claussen lovers here, but-
ROSIE: I love Claussen.
MAKI: That was definitely a topic of debate.
ROSIE: Meaning what exactly?
MAKI: It didn’t perform that well during our taste test.
ROSIE: What?
MAKI: And people let me know, for sure, in the comments.
CAIRA: I’m also a Claussen hater. I’m so sorry.
ROSIE: See, this is what we’re talking about, pickles are polarizing.
MAKI: I know. We had people on our panel that were lifelong Claussen lovers and they just, I don’t know, maybe they’ve changed. Maybe we’ve changed. I don’t know.
ROSIE: Well, Maki, thank you so much for being here, sharing your insight with the testing.
We’re going to broaden this conversation a little bit and we’re going to talk with Mary Bartz. Mary is a judge in this State Fair’s pickling contest, which is a really big deal. And also Teresa Craig. Teresa, also a huge deal. She was the winning pickler of last year’s contest. I think there’s a specific title that she got, and I’m going to tell you that in just a minute once we bring them upstage. So come on up.
CAIRA: Thank you for joining us. Welcome, welcome. So yeah, Teresa, she earned one of the top honors. She was the 2025 Minnesota State Fair’s Prestigious Processor of Pantry.
ROSIE: Prestigious Processor of Pantry, Teresa Craig.
TERESA: Hi.
CAIRA: So, Mary, as a judge, you’ve been a judge for over 20 years. Why is pickling still such a big popular thing today, especially when it’s so easy to just go to the grocery store and buy anything that you want? Why do you think pickling has remained so popular?
MARY: I think there are a lot of reasons. In Minnesota, we have two seasons, winter and road construction. So in addition to road construction, everybody knows that, we’re big gardeners. I grew up, like Teresa, putting up the produce, and canning was a big part of my family tradition. And I think people are getting back into touching that aspect of making things personal, the family connections, and just really enjoying the fruits of their own labor.
CAIRA: So I would just love to know, Teresa, how did you get into pickling?
TERESA: My grandparents and my aunt and uncle did a lot of canning. My immediate family, they didn’t do it at all. But I really missed my grandma. She passed away about 20 years ago. One of my biggest memories of her is going into her basement and seeing… I’m going to cry. I love my grandma so much and I just wanted to have a connection to her and it’s the best way I could think of to do it.
CAIRA: That’s so sweet. And
ROSIE: Mary, you are familiar with not just pickles.
MARY: That’s true.
ROSIE: Talk about some of the things that you have pickled and canned and fermented and touched and dealt with over the years, over your long, long career.
MARY: Well, yeah. Over the course of my career is everything from jams and jellies and butters and relishes and the wide spectrum. And then our scorecards reflect the safety of the product, the texture of the product, the appearance of the product, and the aroma and the flavor of the product. So we have a lot to talk about.
ROSIE: Teresa, you didn’t come in day one of pickling as the Prestigious Pantry Processor. Talk about your journey a little bit.
TERESA: So the first year, I actually got disqualified on every category except for one.
ROSIE: No. Which one?
CAIRA: See, that’s relatable though because you’re not coming in as number one.
TERESA: No, because I don’t know, I didn’t read. They have jar sizes and different things like that you have to enter, but I actually got a first place, Gedney Pickle used to sponsor a big kind of creative relish category and I’m really big into relishes, so that’s my favorite thing. But yeah, I got the Sweepstakes Ribbon in that and I was like, “Oh my gosh, this is kind of cool. So now maybe I need to try to do more.”
CAIRA: I would love to talk to you guys more about people who want to pickle at home. I would love to hear more about your best tips for how people can do that, everything from safety, because that’s a really big aspect with pickling, to the texture.
MARY: I am the enforcer.
CAIRA: Okay.
MARY: So I was well-trained at the University of Minnesota. I have a Food Science degree and the number one resource that we use is the University of Georgia. They are the National Center for Home Food Processing. The So Easy to Preserve is their book, but they have a fabulous website. So please start there, read the basic information because canning, water bath processing is one way to preserve the bounty of your harvest. We talk about the acidity of the brine. We talk about the processing method. It’s sort of time and temperature. And so the guidance for everything from head space to jar size to how to select your vegetables, looking for uniformity, all of that is in those resources. So that’s where I would start.
CAIRA: Okay. Can you talk a little bit more about the water bath process? Because I know that’s a really big important part of pickling, no?
ROSIE: Oh, 101, if you can, because that was the thing that scared me off of pickling and canning.
MARY: It is not scary at all.
TERESA: It’s not. I mean, I’m petrified of pressure canning because I hear all those-
ROSIE: Explain the difference.
MARY: Pressure canning is for, say, you’re canning sweet corn or green beans. So it’s not a brine, it’s more of just a general liquid. And so you don’t have the acidity level of the product or of the brine. So you need the pressure canning that helps get the temperature up to a higher temperature to ensure that all of the microbes are killed, so it’s food safe.
But Teresa, you talk about water bath canning, yeah.
TERESA: So on the water bath side of it, basically you have a receptacle. I use an electric water bath canner. Ball makes one and it holds the temperature better for me, but otherwise you can use just a granite stove top water bath canner. You fill it with water, you get it to a nice rolling boil and have nice clean jars that you’ve sterilized and put your stuff in and hope for the best that they don’t crack and pull them out 10 to 15 minutes later and there you go.
CAIRA: Okay. It sounds easy.
TERESA: It probably sounds easy because I’ve been doing it for a while, but the reality of everything is it’s not a super-complicated science. I think people think it is much more in depth than just that, right? And I think that’s for me, I wish more people would try to can stuff at home because it’s not that hard. I mean, perfecting your stuff takes time, but once you start doing it, I think everybody can can.
ROSIE: I have no reason to doubt you, but I do want to ask about the food safety piece because I think it’s important for the both of you to talk about what is at stake, what’s at risk if you do not do this process correctly.
TERESA: For sure. I mean, botulism is the big, that’s the biggest one.
ROSIE: What is botulism, Mary?
MARY: Well, it’s clostridium botulinum and it’s in the soil, so that’s why you really want to wash your vegetables. But there’s also other, there’s bacteria, there’s molds, there’s other fungi. So it’s really making sure that the time and temperature get to the level that pretty much eliminates, it kills all of that. And then, storing it properly. We can’t forget to talk about to make sure that your jars seal when you have done the water bath processing. And so to prepare the jars in a boiling water bath, to sterilize the jar first, and then you get in your cucumbers, your pickle product is in each jar. And as you pour the brine in, make sure it’s to the half inch level. And then I usually have to wipe the rim of the jar with a paper towel that’s in hot water, just make sure everything is clean.
The lids are, with the rubber seal, the lids need to be a little bit warm to put on top of the jar and then the screw bands. So that you usually use a device to get them into the boiling water-
TERESA: A jar lifter.
MARY: A jar lifter-
CAIRA: Or a tongs.
MARY: … or tongs to get it in and out. When the processing time is over, bring it out. And then, the most beautiful sound in the world is as your jars are cooling to hear the ping. And that means that the vacuum has taken effect, it’s sealed. There’s nothing more disappointing for an exhibitor to walk into entry day and either one or both of their jars, the seal is broken. Sometimes it wasn’t a strong seal to begin with or perhaps they had a little jostling on the way in. It happens.
CAIRA: So when people submit to you, you want that jar to kind of pop when you’re opening it?
MARY: Well, and when we open it, it can pop. It doesn’t always pop. A good judge and their clerk make sure that it’s definitely sealed because if it’s not sealed when a judge goes to open it, then it is disqualified because we cannot risk having a judge-
CAIRA: Getting sick?
MARY: Yeah, potentially. It may be fine, but.
CAIRA: Yeah.
CAIRA: Ok, we’re gonna take a quick break from our conversation at the Minnesota State Fair. When we come back, we’ll hear what judges look for in a prize-winning pickle. And taste a few pickle treats ourselves! Stick around.
CAIRA: We’re back. Today’s episode is a conversation all about pickles which we recorded live at the Minnesota State Fair in August.
ROSIE: When you walk up, okay, let’s take Teresa’s jar here, what are you looking for immediately? You mentioned the base, the head room at the top, but what are you looking at first?
MARY: Okay, so with pickles, I’m looking for uniformity. This is a jar of spears. The uniformity of her slices is very nice. It accepts the heat evenly. So if you have large pickles and small pickles, sometimes those large pickles might be over-processed, maybe mushy, I don’t know. It just depends. Every jar you open is an adventure, so.
CAIRA: And you’re also looking for a color. And I imagine, Teresa, I bet you could talk about this, the freshness of the produce really changes the way that the texture is.
TERESA: For sure. And I mean, that would be my biggest tip for everybody, get fresh produce. I mean, obviously if you can grow it yourself, that’s the best, but if not, you need to work with a local farmer or a gardener. The fresher your produce is, because you want a crunchy pickle, right? But even if it’s not a pickle, if you’re canning a jam, a jelly or something, the fresher, the better.
ROSIE: For the both of you, what are you looking for? And you too, Maki, as you were testing, what are you looking for in the liquid?
MAKI: Yeah. When we were testing for the Guide, we would say that the brine was almost as important as the pickle itself. There’s so many ways that you can use the brine afterwards. So we ended up making Dr. Pickles after, which is a Dr. Pepper spiked with nice and tasty brine. So it definitely was a big consideration for us.
CAIRA: That sounds delicious.
MAKI: It was very good.
MARY: A lot of times you’re seeing a very clear brine. If it’s just vinegar, maybe a little bit of sugar or salt.
TERESA: Yeah. And the other thing too, if you’re using sea salt or some of the other salts rather than a canning salt, that can make your brine cloudy. Typically, good rule of thumb, if it is something water bath can, it should not be cloudy. I wouldn’t touch it.
ROSIE: Teresa, I want to know what the most experimental jars you’ve made that have actually worked.
TERESA: So work is subjective. For my family, a lot of the things have worked. For the State Fair, not so much.
ROSIE: Okay. So let’s first talk about for your family. What do they like?
TERESA: I mean, they like pickles. I like pickled peas actually. So pickled fresh peas are really good. Pickled cauliflower, we really like. This year, I did some pickled dandelion blossoms, so they turned out like little capers. That was really fun and exciting. It was a lot of work to get one jar, so I don’t know if I will do that again.
CAIRA: For Mary and for Maki, what is the weirdest pickled thing you’ve ever eaten?
MAKI: So after we did testing for store-bought pickles, we did a fun YouTube episode on pickle-flavored snacks. So my favorite was actually sour ropes, sour pickle flavored, and it sounded really weird at first, but they’re really good.
ROSIE: Candy?
MAKI: Candy.
ROSIE: Sour pickle candy?
MAKI: Yeah.
ROSIE: Yum.
CAIRA: I would eat that, I would.
MAKI: We had popcorn and flavored nuts and things like that, but the candy was a standout.
CAIRA: Mary?
MARY: Ooh. Well, I’m looking at that jar of candied cucumber cinnamon pickles and that, it’s really sweet and I would say cloyingly sweet and cinnamon-y. Red hots are part of the recipe, so.
CAIRA: Yeah. When I opened it smelled like red hots, like liquified red hots.
MARY: And I’ve been judging a long time. Every year, I probably can pick out something that’s kind of unique and kind of different, but so this is the number one from this year.
CAIRA: I think we’re going to try this, but we’re going to do a little taste test, all of us here on the stage. I actually want to start with Teresa first though, because Teresa brought her own winning pickles, I’m really excited for those. So, I think we’re going to start there. Teresa, can you tell us more about your pickle?
TERESA: So, the one that won first place this year, this is just a sweet pickle, it’s nice and crispy. That’s a big thing for me.
CAIRA: I usually don’t even like sweet pickles, but this is so good. It’s not too sweet.
TERESA: I still add a little more vinegar than you’re supposed to because I’m the same way.
ROSIE: The acidity balance is important.
TERESA: Right. And these are really good too. This is also a recipe I use for making a pickle relish.
MARY: It’s really a well-balanced flavor.
ROSIE: The depth of flavor is really nice.
TERESA: Thank you.
ROSIE: It’s almost like a molassesy or honey kind of thing going on.
TERESA: And there is a tablespoon of honey in it too.
ROSIE: Is that right?
TERESA: And that’s the other thing. So honey, if you’re looking for color, like turmeric’s the big color factor for pickles, but honey at boiling temperatures will make it darker. So I kind of like that deeper color.
CAIRA: And then next we have your fermented pickle.
ROSIE: Can you explain what a fermented pickle is before we
CAIRA: Yeah, I don’t know what that is.
ROSIE: … try that?
TERESA: So, fermented pickles, if anybody’s nervous about the water bath side of it, anybody can do these at home. Can I show my little lid?
ROSIE: Please, yeah.
CAIRA: Yeah. What is this lid? You got a special lid on.
TERESA: Okay. These are the greatest invention ever. They’re called Easy Fermenter lids. I think you can get them on Amazon. You can just take a regular mason jar, wide mouth jar, you put your product in. Carrots work great in it, cucumbers, cauliflower, and then you just make a brine. There’s a lot of recipes on the University of Georgia site that actually has a brine mixture.
You put that in, you leave it on your counter for a few weeks, you don’t even touch it. And then you come back to it and you have a nice jar of lacto-fermented pickles. So-
ROSIE: All right, let’s taste.
TERESA: … we’re going to try it. Mm.
ROSIE: Savory, salty, crunchies, all the things that you want in a pickle.
TERESA: And see, I would say typically this isn’t like a Minnesota favorite style of pickle.
ROSIE: Why is that?
TERESA: It’s more sour.
ROSIE: Okay.
TERESA: The sour pickles aren’t as popular, I don’t think in the Midwest, compared to other areas. I don’t know. You, Mary-
MAKI: Definitely [inaudible 00:02:22]-
TERESA: … what do you think?
MAKI: … New York.
MARY: I think we all need to expand our palettes.
MAKI: I would say so too.
MARY: Maki, what do you think?
MAKI: Yeah. I mean, we’re New York based, so this is definitely the pickle of New York City. Sour, this would be a hit over there. It’s delicious.
CAIRA: Okay. Mary, I think we’re going to try your experimental pickle.
MARY: Now wait a minute. This is not my pickle.
TERESA: Not yours. I’m sorry. No, it’s the one-
MARY: I just brought the jar-
TERESA: … that you brought.
MARY: … the jar and I should describe this. This is a jar that is, would you say, cherry red?
TERESA: Radioactive red.
MARY: Radioactive red. There’s a dark cinnamon stick kind of poking out of it, and the cucumbers inside are, they’ve been peeled. They almost look-
ROSIE: They look like candy.
CAIRA: It looks like candy.
MARY: And they’ve been cut into a ring, so they’re-
ROSIE: They’re very cylindrical.
MARY: … they’d be very appropriate on a Christmas table because they’re very red.
TERESA: Yeah. Yeah.
CAIRA: Okay. Let’s try it out.
ROSIE: Whoa.
TERESA: Oh, I like that.
ROSIE: Oh, I love that.
TERESA: That’s incredible.
MARY: Really?
ROSIE: I don’t know how to describe it. It tastes like a holiday candy almost. Yeah.
MARY: Yeah. Well, it’s the cinnamon-
CAIRA: That is unlike anything I’ve ever tasted-
MARY: Yeah, well-
CAIRA: … I think.
MARY: … aren’t you glad I brought them?
ROSIE: It tastes a bit like Christmas in the mouth.
CAIRA: Yeah. It’s like nutmeggy and cinnamon and sweet. I’ve never had anything like that before.
MAKI: The texture’s really interesting.
CAIRA: Yeah. How would you describe-
MAKI: There’s a lot of punch, there.
CAIRA: … the texture?
MARY: Yeah, Maki, you’re on, so.
MAKI: Oh, I’m on, yeah.
MARY: Would you make that recipe though?
MAKI: I mean, this is not your traditional pickle, but I think that’s really refreshing. I mean, I don’t know. How would you normally eat this? Would you pair it with anything?
MARY: I think it’d be really good on a Thanksgiving table. If you have all the saltiness of turkey and dressing and mashed potatoes and gravy, that hit of sweetness might just be a bright spot.
ROSIE: Very crunchy.
CAIRA: I don’t think I could have a whole jar of that.
TERESA: No, it’s very, yeah.
MARY: No, I
TERESA: Very sweet.
ROSIE: I love this. I don’t think it’s going to end up in your local grocery store, so I’m wondering how we can get our hands-
TERESA: You need to source it.
ROSIE: … on some more.
MARY: We could find the recipe.
TERESA: We got to source it. Yeah.
MARY: Yeah, yeah, we’ll source the recipe.
CAIRA: Okay, so next we are going to try the famous fried pickle from The Perfect Pickle. That looks really good. It’s so crunchy.
MAKI: There’s so much crunch.
CAIRA: Maki, I feel like I need your culinary skills to describe what we’re eating.
MAKI: Well, I like the… I think it was like a crinkle cut slice. I’m always a fan of that. And I mean, the breading is just fantastic. There’s just so much crunch. And I mean, this has been sitting for a little bit and there’s still so much crunch. So.
CAIRA: Yeah. They’re cool, but still so. I mean, the texture is amazing.
ROSIE: This is, I think, one that’s been perfected over time, obviously, because it seems rather perfect to me. I’ve had fried pickles before, and what I have found is that they’re often soggy inside.
MARY: Yeah.
ROSIE: And that has none of that. It’s really yummy.
MARY: It’s-
MAKI: Amazing.
MARY: … I would call it addicting.
ROSIE: Sensational? Yeah.
MARY: Because I ate my entire fried pickle, and I want more.
ROSIE: Yeah, I do too.
MARY: It’s very good.
ROSIE: Yeah.
MARY: I want to take some home.
CAIRA: I think we’re going to be going over there to get our own after this.
MAKI: I want some sauce too.
MARY: I think we all need to. Oh, a dipping sauce.
CAIRA: Yeah. Next we’ve got this savory pickle pie from Lulu’s Public House. So this is a new food at the fair this year. This is a hot ticket item. I’m really excited to hear what you guys think. I have a dairy allergy, so I can’t eat it, but I need you guys to let me experience it through you.
ROSIE: It’s a typical crust.
CAIRA: What is that, cream cheese in there?
MARY: I think so.
CAIRA: It’s a cold pie.
MAKI: Oh. Whoa. I’m not getting as much pickle as I thought I would, but this is interesting.
ROSIE: It’s rich. The flavor is very, very rich. That is, again, one of the more unique things I’ve ever eaten.
MARY: There’s a pickle garnish on top, which is incredibly crunchy.
CAIRA: She’s hired.
MARY: Yeah.
CAIRA: Man, I wish I could try that one. I really do.
ROSIE: It’s very good.
CAIRA: That’s it for our taste test. That’s it for our episode. Thank you so much for joining us, you guys.
ROSIE: Mary Barts, Teresa Craig and Maki Yazowa. Thank you guys so, so much for joining us. This was really, really fun. Thank you.
MARY: Thank you.
MAKI: Thank you.
TERESA: Thank you.
CAIRA: Thanks.
ROSIE: That’s it for us. We will drop links to Maki’s guide to grocery store pickles, plus some of the pickling and canning resources that Mary Bartz and Teresa Craig recommended for beginners in case you want to get into it in our show notes. Thanks so much for listening.
CAIRA: The Wirecutter Show is executive produced by Rosie Guerin and produced by Abigail Keel. Engineering support from Maddy Masiello and Nick Pittman. Today’s episode was mixed by Catherine Anderson. Original music by Dan Powell, Marian Lozano, Alicia [inaudible 00:07:36], Catherine Anderson, Rowan Niemisto, and Diane Wong. Cliff Levy is Wirecutter’s deputy publisher and general manager. Ben Frumin is Wirecutter’s editor-in-chief. I’m Caira Blackwell.
ROSIE: And I’m Rosie Guerin.
CAIRA: Thanks for listening.
