We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Dill Pickle Caesar
Summer 2025
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.
Serves 2.
1. Combine 1 cup (250 mL) water and 1/4 cup (60 mL) pickle brine (from Refrigerator Dill Pickles including spices) (recipe follows). Pour into an ice-cube tray and freeze overnight.
2. Combine 8 oz Clamato juice, 1 1/2 tsp (7 mL) prepared horseradish, 1 tsp (5 mL) strained fresh lemon juice, 1 tsp (5 mL) Worcestershire and 1/2 tsp (2 mL) Tabasco or other hot sauce in a cocktail shaker. Season with salt and pepper. Cover and refrigerate up to 1 day.
3. When ready to serve, pour some Tajín on a small plate. Rub outer rims of two tall glasses with a lemon wedge to moisten then roll in Tajín to coat. Carefully fill glasses with pickle brine cubes.
4. Add 4 oz vodka to Caesar mix and fill three quarters with ice. Using a second cocktail shaker or mixing glass, carefully pour mixture between the two until well chilled, about 10 seconds. (The action should be somewhere between a shake and a stir.) Strain into prepared glasses and garnish with pickle spears and celery ribs.
Serves 2.
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. The recipe has been created to make use of 4-lb (1.81-kg) baskets of cucumbers commonly sold at grocery stores, though you can easily scale the recipe up or down as needed. Once you finish the pickles, each jar will be left holding about 1 1/2 cups (375 mL) leftover brine, which can be used to flavour other dishes (see p. 60).
4 lbs (1.81 kg) small pickling cucumbers (also called Kirby or dill)
3/4 cup (175 mL) pickling salt
7 cups (1.75 L) water
3 cups (750 mL) apple cider vinegar
1/3 cup (80 mL) sugar
1 tbsp (15 mL) coriander seeds
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) black peppercorns
3 bay leaves
6 small cloves garlic (or 3 large cloves, halved), peeled, trimmed
3 dill heads or 6 large sprigs dill
1. Place cucumbers in sink, cover with cold water and scrub lightly to clean. Lift out of sink and drain. Trim blossom end (opposite of the stem end) and cut in half lengthwise. Using a pickling crock, Cambro container or other straight-sided, 20-cup (5-L) vessel, make a single layer of cucumber halves. Sprinkle heavily with pickling salt. Repeat layers until you have used up all salt and cucumbers.
2. Pour water over cucumbers to cover. Fill a large freezer bag halfway with water, squeeze out air and seal. Place on top of cucumbers to help keep them submerged. Refrigerate for 24 to 48 hours.
3. Combine vinegar, sugar, coriander, fennel, peppercorns and bay leaves in a medium-size pot. Place over high heat and bring just to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
4. Divide garlic and dill between three 4-cup (1-L) jars. Divide brined cucumbers between jars, packing tightly. (Reserve brine). Pour cooled pickling liquid over cucumbers in jars, dividing liquid and spices as equally as possible. Top up each jar with enough of the reserved brine to cover pickles fully, about 3/4 cup (175 mL) each. Cover jars, label with date and refrigerate at least 1 week and up to
3 months.
Yields 3 4-cup (1-L) jars
