For typical pickles you’d be looking at a marinating period of 4-5 weeks. With the sous vide method, we’re talking 4-5 hours. Incredible! And the end result is as crunchy and flavourful as the ones you’d need to wait for. And maybe the best part is that you can add whatever spice blend you like. For these pickles I’ve gone with a more traditional blend of garlic and dill, but feel free to experiment. I can assure you that the results will the delicious.

This “pickle” de gallo recipe – or pickle salsa – beautifully integrates pickle flavour and texture into a standard salsa.

I usually don’t post too many cocktail recipes, but I thought I’d make an exception for this one. There’s nothing better than a really great Caesar, and this Pickle Caesar recipe elevates the traditional cocktail to a new level.

This Dill Pickle cheese ball offers up everything that you would expect, with some added crunch and zestiness from the pickles.

Just in time for summer BBQing season, this is certain to be one of the best potato salads you’ll ever taste!