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United States Standards

for Grades of Pickles

Effective May 20, 2019
This issue of the United States Standards for Grades of Pickles (84 FR 16381) 

supersedes the previous issue which has been in effect since April 22, 1991.

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits, vegetables, and specialty crops these 

standards are designed to facilitate orderly marketing by providing a convenient 

basis for buying and selling, for establishing quality control programs, and for 

determining loan values. 

The U.S. grade standards and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

and provide step-by-step procedures for grading the product. 

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from: 

Director, Specialty Crops Inspection Division

Specialty Crops Program, 

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240 

Washington, D.C. 20250

Authority: 7 U.S.C. 1621-1627. 

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or 

with applicable State laws and regulations.

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and 

policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from 

discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, 

marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil 

rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing 

deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a 

Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information 

requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail:

U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-

9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.
United States Standards for Grades of Pickles (May 20, 2019)

1

United States Standards for Grades of Pickles

______________________________________________________________________

Section Page No.

Product Description and Styles ................................................................................... 2

§52.1681 Product description...................................................................................... 2

§52.1682 Styles of pickles........................................................................................... 2

Types of Pack ................................................................................................................ 2

§52.1683 Types of pack. ............................................................................................. 2

Sizes and Counts .......................................................................................................... 6

§52.1684 Sizes of whole pickles.................................................................................. 6

Definitions...................................................................................................................... 7

§52.1685 Definitions of terms...................................................................................... 7

Fill of Container........................................................................................................... 11

§52.1686 Recommended fill of container. ................................................................. 11

§52.1687 Quantity of pickle ingredient. ..................................................................... 11

§52.1688 Sample unit size. ....................................................................................... 13

Grades.......................................................................................................................... 13

§52.1689 Grades....................................................................................................... 13

Factors of Quality........................................................................................................ 13

§52.1690 Factors of quality. ...................................................................................... 13

§52.1691 Requirements for grades. .......................................................................... 14

Lot Compliance ........................................................................................................... 20

§52.1692 Determining the grade of a lot. .................................................................. 20
United States Standards for Grades of Pickles (May 20, 2019)

2

Product Description and Styles

§52.1681 Product description.

Pickles means the product prepared entirely or predominantly from cucumbers 

(Cucumis sativus L). Clean, sound ingredients are used that may or may not have been 

previously subjected to fermentation and curing in a salt brine. The product is prepared 

and preserved through natural or controlled fermentation or by direct addition of vinegar 

to an equilibrated pH of 4.6 or below. The equilibrated pH value must be maintained for 

the storage life of the product. The product may be further preserved by pasteurization 

with heat, or refrigeration and may contain other vegetables, nutritive sweeteners, 

seasonings, flavorings, spices, and other ingredients permissible under the Federal 

Food, Drug, and Cosmetic Act. The product is packed in commercially suitable 

containers to assure preservation.

§52.1682 Styles of pickles.

(a) Whole style means the pickles are whole and are relatively uniform in diameter 

as indicated in Table II of §52.1684.

(b) Whole, mixed sizes style means the pickles are whole pickles of mixed sizes.

(c) Sliced lengthwise style means the pickles are cut longitudinally into halves, 

quarters, or other triangular shapes (spears, strips, or fingers), or otherwise into 

units with parallel surfaces with or without ends removed.

(d) Sliced crosswise, Crosscut, or Waffle cut style means the pickles are cut into 

slices transversely to the longitudinal axis. The cut surfaces may have flatparallel or corrugated-parallel surfaces.

(e) Cut style means the pickles are cut into chunks or pieces that are of various 

sizes and shapes.

(f) Relish style means finely cut or finely chopped pickles containing no less than 

60 percent of cucumber ingredient and may contain other vegetable ingredients 

(cauliflower, onions, pepper, tomatoes, cabbage, olives, mustard or any other 

suitable vegetable).

Types of Pack

§52.1683 Types of pack.

(a) Cured type. The pickles are cured by natural or controlled fermentation in a salt 

brine solution and may contain the dill herb or extracts thereof. The pickle 

ingredient may be partially desalted. The pickles may be further processed or 

preserved by the addition of vinegar and may contain other ingredients (spices, 

flavorings, firming and preserving agents) that constitute the characteristics of the 

particular type of pickle. The pickles are preserved by acidification to maintain an 
United States Standards for Grades of Pickles (May 20, 2019)

3

equilibrated pH of 4.6 or below. The characteristics of the various types of cured 

pickles are as follows:

(1) Dill pickles (natural or genuine) are cucumbers that are cured in a brine 

solution with dill herb and other flavoring agents.

(2) Dill pickles (processed) are brine-cured pickles that have undergone a 

freshening process and are packed in a vinegar solution with dill flavoring 

and other flavoring agents.

(3) Sour pickles are cured pickles that are packed in a vinegar solution with 

or without spices.

(4) Sweet pickles and mild sweet pickles are cured pickles that are packed 

in a vinegar solution with suitable nutritive sweetening ingredient(s).

(5) Sour mixed pickles are cured pickles that are packed in a vinegar 

solution. The pickles may be of any style or combination of styles other 

than relish and may contain other vegetable ingredients as outlined in 

Table I of this section or any other suitable vegetable.

(6) Sweet mixed pickles and mild sweet mixed pickles are cured pickles 

that are packed in a vinegar solution with suitable nutritive sweetening 

ingredient(s). The pickles may be of any style or combination of styles 

other than relish and may contain other vegetable ingredients as outlined 

in Table I of this section or any other suitable vegetable.

(7) Sour mustard pickles or sour chow chow pickles are cured pickles of 

the same styles and ingredients as sour mixed pickles except the pickles 

are packed in a prepared mustard sauce of proper consistency with or 

without spices and flavorings.

(8) Sweet mustard pickles or sweet chow chow pickles are cured pickles 

of the same styles and ingredients as sweet mixed pickles except the 

pickles are packed in a sweetened, prepared mustard sauce of proper 

consistency with or without spices and flavorings.

(9) Sour pickle relish consists of finely cut or chopped cured pickles that are 

packed in a vinegar solution. Sour pickle relish may contain other 

chopped or finely cut vegetable ingredients as listed in Table I of this 

section, and may contain a stabilizer such as a starch or gum.

(10) Sweet pickle relish and mild sweet pickle relish are finely cut or 

chopped cured pickles that are packed in a vinegar solution with a suitable 

nutritive sweetening ingredient(s). Sweet pickle relish and mild sweet 

pickle relish may contain other chopped or finely cut vegetable ingredients 
United States Standards for Grades of Pickles (May 20, 2019)

4

as listed in Table I of this section and may contain a stabilizer such as a 

starch or gum.

(11) Hamburger relish consists of relish style pickles and other chopped or 

finely cut vegetable ingredients as listed in Table I of this section with 

tomato product added.

(12) Mustard relish consists of sweet pickle relish with mustard and other 

chopped or finely cut vegetable ingredients as listed in Table I of this 

section.

(13) Dill relish consists of relish style pickles containing dill flavoring and other 

chopped or finely cut vegetable ingredients as listed in Table I of this 

section.

(b) Fresh-pack type. The pickles are prepared from uncured, unfermented 

cucumbers and are packed in a vinegar solution with other ingredients to 

produce the characteristics of the particular type of pack. The pickles are 

preserved by acidification to maintain an equilibrated pH of 4.6 or below. In 

addition, the pickles are sufficiently processed by heat to assure preservation of 

the product in hermetically sealed containers. The distinguishing characteristics 

of the various types of fresh-pack pickles are as follows:

(1) Fresh-pack dill pickles are pickles that are packed in a vinegar solution 

with dill flavoring.

(2) Fresh-pack sweetened dill pickles are pickles that are packed in a 

vinegar solution with suitable nutritive sweetening ingredient(s) and dill 

flavoring.

(3) Fresh-pack sweetened dill relish consists of finely cut or chopped 

pickles packed in a vinegar solution with suitable nutritive sweetening 

ingredient(s) and dill flavoring. The relish may contain other finely cut or 

chopped vegetable ingredients as listed in Table I of this section.

(4) Fresh-pack sweet pickles and fresh-pack mild sweet pickles are 

pickles that are packed in a vinegar solution with nutritive sweetening 

ingredient(s).

(5) Fresh-pack sweet pickle relish and fresh-pack mild sweet pickle 

relish consists of finely cut or chopped pickles that are packed in a 

vinegar solution with suitable nutritive sweetening ingredient(s). The relish 

may contain other finely cut or chopped vegetable ingredients as listed in 

Table I of this section.
United States Standards for Grades of Pickles (May 20, 2019)

5

(6) Fresh-pack hamburger relish consists of relish style pickles and other 

chopped or finely cut vegetable ingredients as listed in Table I of this 

section with tomato product added.

(7) Fresh-pack mustard relish consists of sweet pickle relish with mustard 

and other chopped or finely cut vegetable ingredients as listed in Table I of 

this section.

(8) Fresh-pack dill relish consists of relish style pickles containing dill 

flavoring and other chopped or finely cut vegetable ingredients as listed in 

Table I of this section.

(9) Fresh-pack dietetic pickles are pickles that are packed with or without 

the addition of sweetening ingredient(s), salt (NaCl), or other suitable 

ingredient(s) as declared and permitted under the Federal Food, Drug, 

and Cosmetic Act for foods purporting to be for special dietary uses.

(c) Refrigerated type. The pickles are prepared from fresh cucumbers and are 

packed in a vinegar solution with other ingredients to produce the fresh crisp 

characteristic of refrigerated type. The pickles are preserved by acidification to 

maintain an equilibrated pH of 4.6 or below. They are stored, distributed, and 

displayed under refrigeration and may or may not contain one or more chemical 

preservatives. The various types of refrigerated pickles are the same as the 

types listed for fresh-pack type in subsection (b) of this section with respect to 

ingredients except that they conform to the requirements for refrigerated type.
United States Standards for Grades of Pickles (May 20, 2019) 

6 

TABLE I 

PROPORTIONS OF PICKLE INGREDIENTS IN CERTAIN TYPES AND STYLES

Cured; fresh-pack; and refrigerated types

Sour mixed; sweet mixed; and Sour pickle relish; sweet pickle 

mild sweet mixed; sour relish; dill relish; hamburger Pickle ingredients and styles mustard or sour chow chow; relish; mustard relish

sweet mustard or sweet chow 

chow

Percent by weight of drained weight of product

Cucumbers, any style other than relish 60 to 80% ----------

Cucumbers, chopped or finely cut ---------- 60 to 100%

Cauliflower pieces 10 to 30% ----------

Cauliflower, chopped or finely cut ---------- 30% maximum (optional)

Onions, whole (maximum diameter of 1-1/4 5 to 12% ---------- inches), sliced or cut

Onions, chopped or finely cut ---------- 12% maximum (optional)

Green tomatoes, whole or pieces 10% maximum (optional) ----------

Green tomatoes, chopped or finely cut ---------- 10% maximum (optional)

Red, green, or yellow peppers, or pimentos, Optional Optional cut, finely cut or pieces

Celery Optional Optional

Cabbage Optional Optional

Olives Optional Optional

Tomato paste Optional Required in hamburger relish

Mustard or prepared mustard Required in chow chow and Required in mustard relish, 

mustard pickles optional in hamburger relish

Sizes and Counts

§52.1684 Sizes of whole pickles.

Sizes of whole pickles are based on the diameter and the relationship of diameter to the 

count per gallon. Size designations, applicable counts, and diameters are outlined in 

Table II of this subpart. The diameter of a whole cucumber is the shortest diameter at 

the greatest circumference measured at right angles to the longitudinal axis of the 

cucumber.
United States Standards for Grades of Pickles (May 20, 2019) 

7 

TABLE II

SIZES OF PROCESSED WHOLE PICKLES

APPROXIMATE COUNTS IN: 

Word 

Designation: Diameter

Glass Metal

1 qt. 1/2 gal 1 gal No. 10 No. 12 

(1 gal)

Petite 19 mm (.75 in) or less 67 or more 135 or more 270 or more 202 or more 270 or more

Small gherkin Up to 2.4 cm (0.94 in) 33 – 66 67 – 134 135 – 269 101 – 201 135 – 269

Large gherkin Up to 2.7 cm (1.06 in) 16 – 32 32 – 66 65 – 134 48 – 100 65 – 134 

Small Over 2.7 cm (1.06 in) but 

not over 3.5 cm (1.38 in) 10 – 15 20 – 31 40 – 64 30 – 47 40 – 64

Medium Over 3.5 cm (1.38 in) but 

not over 3.8 cm (1.5 in) 6 – 9 13 – 19 26 – 39 19 – 29 26 – 39 

Large Over 3.8 cm (1.5 in) but 

not over 4.4 cm (1.73 in) 4 – 5 9 – 13 18 – 25 13 – 18 18 – 25 

Extra Large Over 4.4 cm (1.73 in) 2 – 3 6 – 8 12 – 17 9 – 12 12 – 17 

Definitions

§52.1685 Definitions of terms.

As used in these U.S. standards, unless otherwise required by the context, the following 

terms shall be construed, respectively, to mean:

(a) Analytical definitions refer to analytical laboratory requirements.

(1) Acid means total acidity calculated as acetic acid in accordance with the 

Official Methods of Analysis of the Association of Official Analytical 

Chemists. 

(2) Brix value (Brix) means the percent sugar, by weight, corrected to 20° C 

(68° F), as determined with a sugar scale Brix hydrometer or other 

instrument that gives equivalent results.

(3) Degrees Baumé means the density of the packing medium determined 

with a Baumé hydrometer (modulus 145) corrected to 20° C (68° F).

(4) Equalization means the natural (osmotic) or simulated blending between 

the soluble solids of the pickle ingredient and the packing medium.

(i) Natural equalization means equalization brought about after a 

period of time has elapsed after processing as follows:

(A) Sweetened pickles are considered to be equalized 15 days 

or more after processing. If the pickles have been 

sweetened in a tank prior to packing, the pickles will be 
United States Standards for Grades of Pickles (May 20, 2019)

8

considered equalized 15 days after the sweetening process 

began.

(B) Sour and dill pickles are considered to be equalized 10 

days or more after processing.

(ii) Simulated equalization means a method of simulating 

equalization by comminuting the finished product in a mechanical 

blender, filtering the suspended material from the comminuted 

mixture and making the required tests on the filtrate.

(5) Total chlorides or salt means the salt content expressed as grams NaCl

(sodium chloride) per 100 milliliters packing medium; except that total 

chlorides in mustard pickles and chow is determined and expressed in 

grams NaCl per 100 grams of product.

(b) Blemished means any unit that is affected by discoloration, pathological injury, 

insect injury, or similar causes to the extent that the appearance or edibility of the 

product is adversely affected:

(1) Slightly - those blemishes which detract only slightly from the appearance 

of the unit;

(2) Seriously - those blemishes which strongly detract from the appearance 

or edibility of the unit.

(c) Color.

(1) Good color in cured type means the typical skin color of the pickles 

ranges from a translucent light green to dark green and is practically free 

from bleached areas. Not more than 10 percent, by weight, of the pickles 

may vary markedly from such typical color. In mixed pickles, chow chow 

pickles, and pickle relish, all of the ingredients possess a practically 

uniform color typical for the respective ingredient. The pickles and other 

vegetable ingredients shall be free of off-colors.

(2) Good color in fresh-pack and refrigerated types means the typical skin 

color of the pickles ranges from an opaque yellow-green to green. Not 

more than 15 percent, by weight, of the pickles may vary markedly from 

such typical color. In pickle relish, all of the ingredients possess a good 

uniform color typical for the respective ingredient. The pickles and other 

vegetable ingredients shall be free of off-colors.

(3) Reasonably good color in cured type means the typical skin color of the 

pickles ranges from light green to dark green and is reasonably free from 

bleached areas. Not more than 25 percent, by weight, of the pickles may 

vary markedly from such typical color. In mixed pickles, chow chow 
United States Standards for Grades of Pickles (May 20, 2019)

9

pickles, and pickle relish, all of the ingredients possess a reasonably 

uniform color typical for the respective ingredient. The pickles and other 

vegetable ingredients shall be free of off-colors.

(4) Reasonably good color in fresh-pack and refrigerated types means 

the typical skin color of the pickles ranges from light yellow-green to 

green. Not more than 30 percent, by weight, of the pickles may vary 

markedly from such typical color.

In pickle relish, all of the ingredients possess a good, fairly uniform color 

typical for the respective ingredient. The pickles and other vegetable 

ingredients shall be free of off-colors.

(5) Poor color in all types of pickles means the pickles fail to meet the 

requirements for good or reasonably good color for the respective type.

(d) Crooked pickles mean whole pickles that are curved at an angle greater than 60 

degrees as illustrated by the following:

Also see the definition of misshapen.

(e) Curved pickles mean whole pickles that are curved at an angle of 35 to 60 

degrees when measured as illustrated by the following:
United States Standards for Grades of Pickles (May 20, 2019)

10

(f) Diameter in whole style means the shortest diameter measured transversely to 

the longitudinal axis at the greatest circumference of the pickle. Diameter in 

cross-cut style is the shortest diameter of the largest cut surface.

(g) Defect means an imperfection such as curved, misshapen, mechanically 

damaged, discolored, and other imperfection that affects the appearance or 

edibility of the product.

(h) End cut means a pickle unit intended for crosscut (sliced crosswise) style that 

has only one cut surface.

(i) Extraneous Vegetable Material (EVM) means any harmless vegetable material, 

other than stems, that is not normally part of the pickle ingredient. EVM such as 

leaves or other vegetable material not associated with proper pickle preparation 

or packaging is considered a defect if it affects the appearance or edibility of the 

product either:

(1) Slightly - Practically free of EVM and does not more than slightly affect 

the appearance or edibility; or

(2) Materially - Reasonably free of EVM and does not more than materially 

affect the appearance or edibility.

(j) Flavor and odor.

(1) Good flavor and odor means characteristic flavor and odor (e.g. 

characteristic dill flavor or the like) typical of properly processed pickles, 

for the type, that is free from objectionable flavor and odor of any kind.

(2) Reasonably good flavor and odor means flavor and odor that may be 

lacking in characteristic flavor for the type but is free from objectionable 

flavor and odor.

(3) Poor flavor and odor means flavor and odor that fails to meet the 

requirements for good or reasonably good flavor and odor.

(k) Length in sliced lengthwise style means the longest straight measurement at the 

approximate longitudinal axis.

(l) Mechanical damage refers to crushed or broken units that affect the 

appearance of the units. In relish, mechanical damage refers to units which are 

poorly cut and have a ragged or torn appearance.

(m) Misshapen pickles mean whole pickles that are crooked or otherwise deformed 

(such as nubbins). Also see the definition for crooked pickles.

(n) Nubbin is a misshapen pickle that is not cylindrical in form, is short and stubby, 

or is not well developed.
United States Standards for Grades of Pickles (May 20, 2019)

11

(o) Texture means the firmness, crispness, and condition of the pickles and any 

other vegetable ingredient(s) and freedom from large seeds, detached seeds, 

and tough skins that may be present. The following terms also relate to texture:

(1) Hollow centers in whole style, means the pickles, when cut transversely 

to the longitudinal axis, are missing 1/3 or more of the seed cavity.

(2) Soft, shriveled, and slippery units refers to pickles that are wrinkled, not 

crisp, slick, flabby, or lack firmness.

(3) Good texture means the pickle units have been properly processed and 

possess a texture that is firm and crisp.

(4) Reasonably good texture means the pickle units have been properly 

processed but lack some of the firmness and crispness that is 

characteristic for the style and type of pack.

(5) Poor texture means the pickle units do not meet the requirements for 

good or reasonably good texture.

(p) Uniformity of size (relish style only).

(1) Practically uniform in size means the size of the units may vary 

moderately in size but not to the extent that the appearance or the eating 

quality is seriously affected.

(2) Poor uniformity of size means the units fail the requirements for 

practically uniform.

(q) Unit means one whole, half, slice, or piece of pickle as applicable for the style.

(r) Units missing 1/3 or more of the seed cavity in crosscut style means pickles 

that have lost a substantial portion of the seed cavity such as a crosscut unit 

missing 1/3 or more of the seed cavity portion.

Fill of Container

§52.1686 Recommended fill of container.

The recommended fill of container is not a factor of quality for the purposes of these 

grades. Each container of pickles should be filled with pickle ingredient, as full as 

practicable, without impairment of quality. The product and packing medium should 

occupy not less than 90 percent of the total capacity of the container.

§52.1687 Quantity of pickle ingredient.

(a) The recommended minimum quantity of pickle ingredient is designated as the 

percentage of the declared volume of product in the container for all items except 

pickle relish. Minimum quantity of pickle relish is designated as a relationship of 
United States Standards for Grades of Pickles (May 20, 2019)

12

the drained weight of the pickle ingredient to the declared volume of the 

container. The minimum quantities recommended in Tables III and IV of this 

section are not factors of quality for the purposes of these grades.

(b) The percent volume of pickle ingredient is determined for all styles, except relish, 

by one of the following methods in accordance with the procedures prescribed by 

the Specialty Crops Inspection Division, Specialty Crops Program:

(1) Direct displacement (overflow-can method);

(2) Displacement in a graduated cylinder;

(3) Measurement of pickle liquid;

(4) Any other method that gives equivalent results and is approved by the 

Specialty Crops Inspection Division, Specialty and Crops Program.

(c) Drained weight/volume. The percent weight/volume (w/v) of relish shown in 

Table IV of this section, is determined as follows:

The drained weight of pickle relish of all types is determined by emptying the 

contents of the container upon a U.S. Standard No. 8 circular sieve of proper 

diameter containing 8 meshes to the inch (0.0937 inch ± 3 percent, square 

openings) so as to distribute the product evenly, inclining the sieve slightly to 

facilitate drainage, and allowing to drain for 2 minutes. The drained weight is the 

weight of the sieve and the pickles less the weight of the dry sieve. A sieve 8 

inches in diameter is used for 1 quart and smaller size containers and a sieve 12 

inches in diameter is used for containers larger than 1 quart in size.

TABLE III

RECOMMENDED PICKLE INGREDIENTS

ALL STYLES EXCEPT RELISH

Type of Pack Minimum fill (Volume)

Cured 55 percent

Fresh-pack 57 percent

Refrigerated 57 percent
United States Standards for Grades of Pickles (May 20, 2019) 

13

TABLE IV

RECOMMENDED DRAINED WEIGHT TO CONTAINER VOLUME, RELISH

Type of Pack Minimum fill (Weight/Volume)

Cured:

Sweet 92 percent

Other than sweet 88 percent

Fresh-pack:

Sweet 85 percent

Other than sweet 80 percent

§52.1688 Sample unit size.

For all styles of pickles and types of pack, the sample unit used in analyzing the quality 

factors is the entire contents of the container unless otherwise specified in 7 CFR Part 

52.1 - 52.83.

Grades

§52.1689 Grades.

(a) U.S. Grade A is the quality of pickles that meets the applicable requirements of 

Tables V, VI, VII, VIII, IX, X, and XI of §52.1691 and scores not less than 90 

points.

(b) U.S. Grade B is the quality of pickles that meets the applicable requirements of 

Table VI, VII, VIII, IX, X, and XI of §52.1691 and scores not less than 80 points.

(c) Substandard is the quality of pickles that fails the requirements of U.S. Grade B.

Factors of Quality

§52.1690 Factors of quality.

The grade of pickles is based on the following quality factors:

(a) Analytical requirements in Table V of §52.1691;

(b) Flavor and odor;

(c) Color;

(d) Uniformity of size;

(e) Defects; and

(f) Texture.
United States Standards for Grades of Pickles (May 20, 2019) 

14

§52.1691 Requirements for grades.

TABLE V 

ANALYTICAL REQUIREMENTS1

CURED TYPE PICKLES, ALL STYLES

Total acidity 

expressed as 

acetic acid g/100 

mL, unless 

otherwise 

indicated

Total chlorides 

expressed as NaCl 

grams/100 mL, 

unless otherwise 

indicated

Degrees 

Brix

Degrees 

Baumé

Maximum Maximum Minimum Minimum

Cured Type, all Styles: — — — — 

Dills (natural, genuine or processed 1.1 5.0 — — 

Sour, sour mixed, 

relish

dill pickle relish, sour 2.7 5.0 — — 

Sweet whole, sweet mixed, and sweet relish 2.7 3.0 27.0 15.0

Mild sweet, mild sweet 

relish

mixed, mild sweet — — 20.0 12.0

Sour mustard or sour chow chow 2.72 3.02 — — 

Sweet mustard or sweet chow chow 2.72 3.02 28.0 15.5

Fresh-pack and Refrigerated Types, all Styles — — — — 

Dills and sweetened dills 1.1 4.25 — — 

Sweetened dill relish 1.1 4.25 — — 

Sweet and mild sweet relish 1.65 2.75 — — 

Sweet and mild sweet pickles 1.65 2.75 — — 

Dietetic — — — — 

1 All pickle products must have an equilibrated pH of 4.6 or below. 2 Expressed as “grams/100 grams”
United States Standards for Grades of Pickles (May 20, 2019) 

15

TABLE VI

QUALITY REQUIREMENTS

WHOLE STYLE PICKLES

Grade A Grade B

Maximum (By Count) Score Maximum (By Count) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Uniformity of Size2 18 – 20 16 – 17

Diameter variation

Petite & Gherkin [over 8 mm (.31 in)] 10% 20%

Small & Medium [over 10 mm (.39 in)] 10% 20%

Large 

in)]

& Extra Large [over 12 mm (.47 10% 20%

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Curved Pickles 10% 20%

Misshapen 5% 15%

Mechanical Damage 10% 15%

Attached Stems [over 2.5 cm (.98 in)] 10% 20%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large seeds, 

skins

detached seeds, tough Practically Free

Soft, shriveled, & slippery units 5% 10%

Hollow centers 15% 25%

Total Score (minimum) 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score. 2 Pickles that are Substandard for uniformity of size cannot be graded above U.S. Grade B, regardless of the total score.
United States Standards for Grades of Pickles (May 20, 2019) 

16

TABLE VII

QUALITY REQUIREMENTS

WHOLE STYLE PICKLES, MIXED SIZES

Grade A Grade B

Maximum (By Count) Score Maximum (By Count) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Curved Pickles 10% 20%

Misshapen 5% 15%

Mechanical Damage 10% 15%

Attached Stems [over 2.5 cm (.98 in)] 10% 20%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large seeds, detached seeds, tough 

skins

Practically Free Reasonably Free

Soft, shriveled, & slippery units 5% 10%

Hollow centers 15% 25%

Total Score (minimum)2 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score. 2 Total score is adjusted by dividing the total score by .80 to allow for the absence of the quality factor of uniformity of size in 

whole mixed sizes style.
United States Standards for Grades of Pickles (May 20, 2019) 

17

TABLE VIII

QUALITY REQUIREMENTS

SLICED LENGTHWISE STYLE PICKLES

Grade A Grade B

Maximum (By Count) Score Maximum (By Count) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Uniformity of Size2 18 – 20 16 – 17

Length variation [over 2.6 cm (1.02 in)] 10% 20%

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Mechanical Damage 10% 15%

Attached Stems [over 2.5 cm (.98 in)] 10% 20%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large seeds, 

skins

detached seeds, tough Practically Free Reasonably Free1

Soft, shriveled, & slippery units 5% 10%

Total Score (minimum) 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score. 2 Pickles that are Substandard for uniformity of size cannot be graded above U.S. Grade B, regardless of the total score.
United States Standards for Grades of Pickles (May 20, 2019) 

18

TABLE IX

QUALITY REQUIREMENTS

SLICED CROSSWISE OR CROSSCUT STYLE PICKLES

Grade A Grade B

Maximum (By Count) Score Maximum (By Count) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Uniformity of Size2 18 – 20 16 – 17

Diameter [over 5.4 cm (2.13 in)] 10% 20%

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Mechanical Damage 15% 25%

Broken pieces and end cuts 10% 15%

Thickness over 10 mm (.38 in) 10% 15%

Attached Stems [over 2.5 cm (.98 in)] 10% 15%

Units missing 1/3 seed cavity 10% 15%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large objectionable seeds, 

seeds, & tough skins

detached Practically Free Reasonably Free1

Soft, shriveled, & slippery units 5% 10%

Total Score (minimum) 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score. 2 Pickles that are Substandard for uniformity of size cannot be graded above U.S. Grade B, regardless of the total score.
United States Standards for Grades of Pickles (May 20, 2019) 

19

TABLE X 

QUALITY REQUIREMENTS

CUT STYLE PICKLES

Grade A Grade B

Maximum (By Count) Score Maximum (By Count) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Uniformity of Size2 18 – 20 16 – 17

Small pieces 5 g or less 5% 10%

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Mechanical Damage 10% 15%

Attached Stems [over 2.5 cm (.98 in)] 10% 15%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large objectionable seeds, 

seeds, & tough skins

detached Practically Free Reasonably Free1

Soft, shriveled, & slippery units 5% 10%

Total Score (minimum) 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score. 2 Pickles that are Substandard for uniformity of size cannot be graded above U.S. Grade B, regardless of the total score.
United States Standards for Grades of Pickles (May 20, 2019) 

20

TABLE XI

QUALITY REQUIREMENTS

RELISH

Grade A Grade B

Maximum (By Weight) Score Maximum (By Weight) Score

Flavor & Odor Good Reasonably Good1

Color Good 18 – 20 Reasonably Good1 16 – 17

Uniformity of Size 18 – 20 16 – 17

Overall appearance Good Reasonably Good1

Defects Practically Free 27 – 30 Reasonably Free1 24 – 26

Blemished (Slightly & Seriously) 15% 25%

Blemished (Seriously) 5% 10%

Poorly cut 10% 15%

Loose stems over 3.0 mm (.12 in)] 10% 15%

Extraneous Vegetable Matter (EVM) Practically Free Reasonably Free1

Texture Good 27 – 30 Reasonably Good1 24 – 26

Large objectionable seeds, 

seeds, & tough skins

detached Practically Free Reasonably Free1

Soft, shriveled, & slippery units 5% 10%

Total Score (minimum) 90 points 80 points

1 Cannot be graded above U.S. Grade B, regardless of the total score.

Lot Compliance

§52.1692 Determining the grade of a lot.

The grade of a lot of pickles covered by these standards is determined by the 

procedures found in the “Regulations Governing Inspection and Certification of 

Processed Fruits and Vegetables, and Related Products” (7 CFR 52.1 through 52.83).