Toronto is no stranger to a food trend (think Forget Me Not Coffee's viral banana bread matcha latte), but there's one that's been a real head-scratcher for me lately: the sudden obsession with all things brined. Pickles, once the humble deli sidekick, have somehow become the star of the show.
Don’t get me wrong — I can get down with dill as much as the next guy. In a sandwich? Delicious. In a salad? Hell yeah. I’m not necessarily rushing to slurp the brine straight or dip one in peanut butter (call me a prude, but that last one induces a violent shudder), but I’m a huge fan of tangy, fermented things. There are tons of local Toronto businesses making excellent pickles, too: Alchemy Pickle Company, Marty's Pickles and Boom Pickles, to name a few.
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The green spears and slices are no longer relegated to burger buns, charcuterie boards, or the somewhat-controversial potato chip flavour. (Or, eagerly scooped out of the jar in your fridge at 2 a.m.) They’re on a warpath to world domination.
Pickles have seized control of our minds, hearts and taste buds
They're even elbowing out olives in luxurious martinis, like in Harbour 60’s brine-forward Dirty Dill, which is infused with dill, scallions and served with dill oil. Cannoli Crunch stuffs slivers into crunchy shells filled with creamy ricotta. Rudy swaps spuds for deep-fried coins, to be dunked in Valentino sauce. Toronto, it seems, is ready to give anything fermented and vinegary a shot.
Our fascination with these salty snacks might have started as a means to reduce food waste, save money or a daredevil attitude towards new flavours. Whatever the reason, pickles have seized control of our minds, hearts and taste buds.
But let’s be real — the mania feels less like a genuine culinary movement and more like an example of Toronto’s openness to trying new (and sometimes outrageous) things. (Remember those phallic waffles? Or CNE food?) These sour snacks are just the latest vessel for that sentiment.
Either way, if you want to lean into pickles' 15 minutes and try something bold, I’ve rounded up six dill-icious products to satisfy your briney cravings, below.
1. Burdock Brewery's Lit Pickle
This hard seltzer doesn't shy away from pickle flavour, mixing kosher dill pickle brine with vodka and a hint of garlic. If your style of martini is ultra-dirty with just a whisper of vodka, this is for you.
2. Machino Donuts' Dill Pickle Fritters
1556 Bloor St. W.
Completely vegan, this fritter is made from dill and dill pickle dough, dipped in a sour cream dill glaze and topped with deep-fried pickles. Dill-icious? Try one to find out.
3. Phancy's Bodega's Dill Pickle Grilled Cheese
2473 Dundas St. W.
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This small shop off Dundas West has made a name for itself with their two-hand hoagie and other epic sandwiches. Add their dill pickle grilled cheese to their list of hits; Mozzarella, provolone and cheddar are melted in a buttered pullman loaf stuffed with dill pickles and herb buttermilk ranch. Get your phone out to capture the epic cheese pull.
4. Bar Pompette's Cornichon
607 College St.
Garnished with a drop of dill oil and a skewered gherkin, Bar Pompette's Cornichon is a gin martini that puts olives to shame. It's stirred with dill distillate for extra pickle flavour.
5. Slowhand Pizza's What’s The Dill Yo?
99 Pape Ave.
Hector Vasquez
You've heard of pineapple on a pizza — now, prepare yourself for pickle on a pie. Slowhand Pizza loads their sourdough crust with sliced cukes, then drizzles it all with a Carolina Gold mustard.
6. Prince Igor Extreme Pickle Flavoured Vodka
Want to make your own pickle martini? Skip the brine and use Prince Igor's Extreme Pickle Flavoured Vodka instead. It's excellent in a caesar, too — topped with a pickle, of course.
