Just when you thought every possible variation of pickle cuisine had been invented, along comes the latest list of new foods to watch for at this year’s Minnesota State Fair.

Among the new offerings for 2026: Pickle Pie at LuLu’s Public House — described as “pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill.” It’s vegetarian.

And that’s not all. Urban Glow Mocktails will be offering “Dill with it, Cookie!” — a bakery concoction created by Holman’s Table that combines white chocolate chips, finely chopped dill pickles and fresh dill, finished with a sprinkle of sugar and Maldon sea salt.

They’re among 36 official new fair foods this year, and nine new vendors who’ll be making their debut at the annual Great Minnesota Get-Together.

In addition to the two new foods listed above, the new official fair food offerings are:

• Cracklin' Corn Ribs at The Blue Barn: Corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapeños. Served on a bed of pork rinds.

  

• Longanisa Cheese Curd Lumpia at Lumpia City: Homemade Filipino longanisa — pronounced “lohng-guh-NEE-sah” — pork sausage combined with garlic and Wisconsin cheese curds, stuffed and rolled in a lumpia wrapper and deep-fried. Served with a side of sweet chili sauce.

  

• French Chouxnut Sundae at Bridgeman’s Ice Cream: Pronounced “SHOO-but” — Bridgeman's salted caramel espresso ice cream piled atop a choux pastry donut filled with milk chocolate mousse and topped with dark chocolate fondant icing and chocolate curls. Finished with caramel drizzle, whipped cream and a cherry. (Vegetarian)

  

• Korean BBQ Bao Buns at Rooted & Wild by Snack House: Vegan Chunk plant-based shredded “meat” tossed in hot Korean barbecue sauce. Topped with pineapple slaw and served on folded, steamed bao buns. (Vegan)

  

• Surf ‘N’ Turf Burger at Cafe Caribe: Lobster tossed in garlic-herb butter stacked on a 1/3-pound seasoned grilled beef patty topped with pepper jack cheese. Drizzled with homemade chipotle mayo, served on a toasted brioche bun with a lemon wedge.

  

• Butter Brew Mustache Pretzel at Blue Moon Dine-In Theater: Handmade soft pretzel dough rolled in the shape of a mustache and baked. Coated in melted butter and tossed in a butter brew sugar mixture flavored with caramel, vanilla and butterscotch. Served with a side of vanilla soft-serve dip. (Vegetarian)

  

• Bao Belly at RC's BBQ: Smoked barbecue pork belly drizzled with RC's hot sauce and yum yum sauce. Topped with pickled vegetables and cilantro and served on folded, steamed bao buns.

  

• Blue Moon Crunch at Minnesnowii Shave Ice: Fluffy shave ice infused with blue moon flavor, dusted with Fruity Pebbles cereal and drizzled with sweetened condensed milk. Inspired by the flavors of blue moon ice cream. (Gluten-free and Vegan upon request)

  

• Walking Chopped Italian Grinder at Mancini’s al Fresco: Chopped Italian grinder sandwich-style blend of sliced salami, pepperoncinis, green olives, artichokes, roasted red peppers and fresh mozzarella pearls, tossed in Italian dressing. Layered over a bag of Dutch Crunch Parmesan & Garlic Kettle Chips and drizzled with Calabrian chili aioli.

  

• Shakshuka Lamb Meatballs at French Meadow Bakery & Cafe: Seasoned lamb and pork meatballs stuffed with whipped garlic herb goat cheese and flash-fried. Served atop shakshuka — pronounced “shahk-SHOO-kah,” a blend of tomatoes, chili peppers, onions and spices — garnished with parsley and served with a side of chimichurri-spiced sourdough crostini. (Gluten-free upon request)

  

• Dubai Whoopie Pie at Dino’s Gyros: Dubai chocolate-inspired whoopie pie made with pistachio cream sandwiched between two dark chocolate cakes. Rolled in Dino's Dubai crunch topping of shredded filo, crushed pistachios, honey and brown sugar. (Vegetarian)

  

• Chorizo Manchego Croquettes at Paella Depot: Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli. (Gluten-free)

  

• Honey Brisket Battered Potatoes at Australian Battered Potatoes: Deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey.

  

• Hmong Corndog at Union Hmong Kitchen: Pork Hmong sausage flavored with ginger, garlic, fish sauce, chili and lemongrass made in collaboration with Kramarczuk’s. Skewered, dipped in a cornmeal batter and fried. Served with a side of citrus Kua Txob sauce — pronounced “goo-ah-CHOH.”

  

• Tacos de Mole at El Burrito Mercado: Flour tortillas filled with shredded chicken, cheese and house-made mole sauce. Deep-fried, drizzled with more mole sauce and garnished with queso fresco.

  

• Jamaican Jerk Chicken Loaded Fries at Midtown Global Market's Irie Jamaican Express: Battered french fries topped with Jamaican jerk chicken, melted cheese and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only)

  

• When Pigs Fly at Sausage Sister & Me: Flight of pork sausages wrapped in puff pastry and served on-a-stick. Varieties include: Chorizo Sausage with chimichurri; Texas Two-Step Sausage with sweet pepper coleslaw; Oktoberfest Sausage with melted cheddar and chili crunch; and Porketta Italian Sausage with pickle aioli.

  

• The Fried and the Furious: Cubano Drift at The Herbivorous Butcher: Deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)

  

• Strawberry Ube Sundae Tart at Sara's Tipsy Pies: Swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)

  

• Peri-Peri Bowl at Afro Deli & Grill: Fried peri-peri hot chicken, seasoned with African Bird's Eye chili peppers, garlic, lemon and herbs. Combined with mini beef sambusas and fried sweet plantains, all topped with peri-peri sauce and choice of: basbaas (pronounced “BAHS-bahs,” spicy Somali green chili pepper sauce) or spicy red chili sauce.

  

• Sligo Slider Bites On-A-Stick at O’Gara’s at the Fair: Handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on a stick and deep-fried. Served with homemade Thousand Island dressing.

  

• Brandy Old Fashioned Cookie Dough at Kora & Mila’s Cookie Dough: Edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff cookie crumbs. (Vegetarian)

  

• Apple Donut Ham Grinder at Minnesota Farmers Union Coffee Shop: First Kiss apples from Pleasant Valley Orchard, sliced into rings, battered, deep-fried and tossed in cinnamon sugar. Stacked with sliced uncured ham from Hidden Stream Farm, dressed arugula and drizzled with Crybaby Craig's Hot Honey, made with honey from Bolton Bees. Served with herb-whipped ricotta spread on a toasted hoagie roll from Emma Krumbee's Bakery.

  

• Banana Butterscotch Barnraiser at Minnesota Farmers Union Coffee Shop: Vanilla pound cake layered with roasted bananas, butterscotch sauce and caramelized croissant croutons made by Patisserie 46. Topped with whipped cream from Stony Creek Dairy and garnished with nut-free cereal mix made with Corn Chex, Biscoff cookie butter, chocolate chips, butter, powdered sugar, vanilla and salt. (Vegetarian)

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Brandy Hicks