LCBO Food & Drink Summer 2025

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

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, pack ing 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.

MAIN COURSES & SIDES Buttery Stuffed Tomatoes p. 117 Café de Paris Butter for Summer Steaks p. 119 Fajita Mixed Grill with Feta Guacamole & Cherry Tomato Salsa p. 124 Greek Mixed Grill with Sour Cream & Onion Tzatziki p. 123 Guide to Summer Steaks p. 119 Jesse’s BBQ Brisket p. 114 Local Tomato Sunday Gravy p. 116 Refrigerator Dill Pickles p. 126 Shrimp Boil Mixed Grill p. 124 Tomato Passata p. 117 Triple Dill Chicken Salad Sandwiches p. 40 Zesty Fried Fish Sandwich with Pickles & Pickle Brine Slaw p. 125 DESSERTS & BAKED GOODS Chocolate Hard Shell Topping p. 115 Chocolate Tahini Cups p. 114 Cornmeal Slab Cake p. 120 Double Fruit Swirl No-Churn Ice Cream p. 120 Shortcake Cobbler p. 122 Smoky Cheddar & Tomato Cornbread p. 116 Vanilla Bean Cream Tart with Salted Butter Crust p. 121

92

COCKTAILS & MIXERS Blushing Sparkler p. 90 Dill Pickle Caesar p. 58 Grilled Cucumber Gin & Tonic p. 44 Grilled Jalapeño Syrup p. 118 Grilled Peach–Infused Whisky p. 118 Grilled Peach Julep p. 46 Sangria Ice Cubes p. 101 Simple Syrup p. 115 Spicy & Smoky Margarita p. 118 Tequila Sunset p. 92 Watermelime Slushie p. 118 Whisky Tropic p. 115 White Wine Martini p. 115 DIPS, APPS & SALADS Campfire Queso p. 119 Corn Nut Fun Dip p. 36 Crispy Hot Dog Bites p. 102 Everything-but-the-Hoagie Pasta Salad p. 38 Overnight Tomato & Bean Salad p. 116 Pickle Boats with Japanese-Style Egg Salad p. 125 Tofu Burnt Ends p. 115 Veggie Mixed Grill Antipasto with Burrata & Parsley-Chili Sauce p. 122

114

Yields 3 4-cup (1-L) jars

126

———————— SUMMER 2025