Quick Pickles & Pickle-Based Recipes
The Canadian love affair with pickles continues. With local cucumbers now in season, it’s a great opportunity to try your hand at making pickles at home with these recipes, tips and ideas.
Kirby Cukes 101
Hyper-seasonal Kirby cucumbers are the best choice for preserving. Their firm texture, small size and thin skin mean they absorb brine beautifully, creating crunchy, flavour-packed pickles every time.
Refrigerator Dill Pickles
This pickling method skips the time-consuming water bath needed for long-term preserving and yields super crunchy pickles that last for about 3 months in the fridge.
Zesty Fried Fish Sandwich with Pickles & Pickle Brine Slaw
Dill pickles are the most unstoppable food trend of the decade, and we’re here for it. People can’t seem to get enough of that tangy, briny bite—as a food or a flavour. These days, just tossing pickles on a sandwich is not nearly extreme enough. In our stacked fried fish sammie, we go all in: crisp pickle slices for punch, pickle brine in the slaw for zing, and spicy dill pickle chips for heat and crunch. Maximum pickle power achieved. If you prefer chicken over fish, check out our Triple Dill Chicken Salad Sandwiches.
Dill Pickle Caesar
This amped-up Caesar gets its unique edge from zesty ice cubes made with water and pickle brine, which slowly transform the drink as they melt.
Pickle Boats with Japanese-Style Egg Salad
Creamy, tangy and deep with umami, our Pickle Boats with Japanese-Style Egg Salad are a great addition to any summer spread. Kewpie mayo adds richness, furikake brings savoury crunch and crisp pickles deliver salty-sour balance.
Brine & Dine
Save that pickle brine! The liquid gold will add bright, zesty flavours to everything from rice and grain bowls to vinaigrettes.
Marinades
Brine will help tenderize meat, adding bold, pickle-packed depth.
Grain Bowls
Drizzle over rice, quinoa or farro for a subtle savoury boost.
Dips & Dressings
Stir into hummus, aioli or ranch for extra acidity and complexity.
Quick Pickles
Add sliced cukes to leftover brine and refrigerate for 24 hours.
