LCBO Food & Drink Summer 2025

IN A PICKLE

Zesty Fried Fish Sandwich with Pickles & Pickle Brine Slaw P. 125 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 sand wich 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 on p. 40.

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.

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Combine 1 cup (250 mL) water

Combine 8 oz Clamato juice, 11/2 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.

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.

Add 4 oz vodka to Caesar mix and fill three quarters with ice.

and 1/4 cup (60 mL) pickle brine (from Refrigerator Dill Pickles includ ing spices). Pour into an ice-cube tray and freeze overnight.

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.

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———————— SUMMER 2025