ALDI Now Carries the “World’s Best Pickles”

I’ll always credit my mom for my love of rye bread, kielbasa, sauerkraut, perogies, and of course, pickles. Her Polish roots ran deep and from an early age, I remember her deep love of pickles rubbing off on me. The satisfying crunch, tangy brine, and garlicky dill flavor combination speaks to my soul.

So when I heard that ALDI now stocks Grillo’s Pickles, including their Classic and Hot Thickles, I was thrilled. These aren’t just any pickles—they’re the self-proclaimed “world’s best.” And I agree. Aside from my family’s pickles, Grillo’s are the ones I always reach for. If you haven’t tried a Grillo pickle yet, this is your sign to do so.

Made with simple ingredients, they deliver a flavor that’s as close to homemade as you can get without raiding your babcia’s root cellar.

How I Use Grillo’s Dill Thickles

To my great satisfaction, pickles have been getting a lot of time in the spotlight over the past few years, with grocery stores and brands releasing pickle-flavored products like hummus, falafel, salad kits, dips, and the genius “pickle de gallo.”

Pickle flavor is beloved and these products are all worth a try, but you don’t need a specialty product to get your pickle fix. A plain old tub of dills (or a not-so-plain tub of Grillo’s) can be used for much more than sandwiches, burgers, and snacking. So if you pick some up, rest assured you won’t run out of ways to use them.

Both the Classic and Hot Thickles are perfect for snacking straight from the jar. I chop them up for a zesty addition to potato salad or use them to add some zing to a grilled cheese sandwich. This weekend, we added them to our burgers and my three-year-old kept eating the spicy thickles, then fanning his mouth and saying, “it’s spicy!” That didn’t stop him from continuing to chow down. 

This dill pickle-forward potato salad that I developed is bonkers good. I have also had great success blending them into a tangy dip for veggies and chips, dicing them for a zesty taco or pizza topping, adding them to a Bloody Mary or Bloody Caesar for some extra punch, and going back to my Polish roots and turning them into a pickle soup.

When I run out of pickles, the brine makes a great addition to a vinaigrette, or the base of a marinade for chicken tenders or your Thanksgiving turkey. For some acid and tang, I also love adding a splash to soups, coleslaw, and devilled eggs.

If you’re a pickle-lover, like me, or just pickle-curious, Grillo’s is the latest ALDI find you won’t want to miss.