Klik is basically SPAM from Ontario. Emulsified, salty, fatty, canned meat. If it’s something you’re into, you’re really into it. If you’re not, or if you’ve never tried it, this is a good first kick at the klik can.

Fried Klik and sweet pickled cucumbers

Fried Klik and sweet pickled cucumbers

Sweet pickles are the perfect complement to fried, tinned meat, and this basic recipe is good enough and fast enough that you’ll want to make on a weeknight.


  • 2 english cucumbers, thinly sliced
  • 2 tbsp salt, divided
  • 1/2 cup sugar
  • 1 1/2 cups water
  • 1 tbsp cracked black pepper
  • 1/2 cup white vinegar
  • 1 can klik, sliced into 8 pieces
  • Tortillas or mandarin pancakes to serve
  • Hoisin, to serve
  • Fresh mint, to serve


    1. Toss sliced cucumbers with 1 tbsp of salt and let sit in a strainer. In a pot, combine remaining salt, sugar, water, black pepper and vinegar.

      Bring to a simmer. Place sliced salted cucumbers in a heat-proof bowl. Discard any liquid that has been drained from the cucumber. Pour vinegar mixture over the cucumber and let sit until cool.
    2. Open the can of klik and slide it out (it’s really satisfying if you’ve never done it before).

      Slice into 8 equal pieces. Place a large pan over medium-high heat and fry the sliced klik, flipping when each side is browned. Place the klik on paper towels to drain.
    3. Serve the fried klik on a tortilla or steamed mandarin pancakes topped with lots of cucumbers, a bit of hoisin and some mint for freshness.