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The Mowbray at Home - DIY Edition - Pickles

Keeping Busy

The Mowbray Kitchen have been in overdrive mode - making use of this time to prep and plan our Feasting menus well into Summer and touching the Autumn season. Our new menus are ridiculously delicious btw…  

We also launched our incredible Mowbray at Home service - which has been put on ice - just for now! 

We thought a really handy way to stay connected to your tastebuds would be to let you into a couple of The Mowbray Kitchen’s best loved secrets - something that’s super easy to do at home, handy to have in the fridge as well as being resourceful and making sure nothing goes to waste. 

First up… One of our favs… Pickles!

Over to The Mowbray Kitchen! 

In a Pickle?

We love pickling at The Mowbray! What a wonderful way to pep up a meal, use up those bits and bobs in the pantry and any vegetables (or berries) that are on their way out. We keep our pickles in the fridge and use them within a month.

We Love Frugal Food

"You can pickle almost anything, so you can buy what’s plentiful & cheap - and you don’t need to purchase specifically to pickle. Broccoli stems can be thinly sliced and pickled, and make a lovely addition to salads, the same with cauliflower & cabbage stems. Chard stems can be sliced and cold pickled, and add crunch and acidity to a pizza. Try the pickling liquor once you’ve finished up the pickles, you’ll be left with a tasty base for salad dressings." Emma Tophill-Reed - Head Chef of The Mowbray Kitchen

Easy Peasy Pickle Recipe

This is a very simple pickle recipe, and can be adapted for almost anything! Just make sure your veg is nice and clean.

300ml Vinegar
300g Sugar
300ml Water
2 large pinches of sea salt
Pantry aromats (or, what you have kicking around in the cupboard!)
Bring everything to a boil, pour over whilst hot, or allow to cool and pickle cold

We’ve given some examples below, but as a general rule, if you would normally cook it, then use hot liquor, if you would eat it raw, use cold. Hot pickles will need to cool & infuse for a few hours before using. Cold pickles can be ready to eat in an hour or so!

If your spices are quite old, wake them up by gently warming a pan - you may need to double up in order to get some flavour. 

Here are a few of our favourite combinations..

1 cucumber, washed & thinly sliced
1 tsp mustard seeds
2 bay leaves
1 tablespoon chopped fresh dill (or 1 tsp dried)
Pour pickle liquor over cool

Pop these in a burger or ham sandwich with some mustard mayo - lunchtime perfection!

1 or 2 Cauliflowers, (or if you can get hold of them, Romanesco (the greener, pointy cauliflower)
1 tablespoon of english mustard
1 tsp mustard seeds
1 bay leaf
Use hot pickling liquor

Delicious with a left-over lunch - some fresh bread, baked ham.

4 Carrots, peeled & thinly sliced
Use honey instead of sugar
1 tsp caraway seeds
1 tsp coriander seeds
Use hot pickling liquor

Or use 1 tsp nigella seeds and 1 tsp cumin seeds 

3 Onions (we use red or eschalon shallots), thinly sliced
Use malt vinegar and brown sugar
2 Bay leaves
1 tsp dried peppercorns
1 dried clove
Hendos - enough for a deep brown colour & Sheffield flavour!

Share the Pickles

We'd love to see your pickling pics! Tag us in any home brews on Insta! 

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The Mowbray is a beautifully historic and marvellously modern Sheffield events venue. We are one of the North's leading lifestyle events spaces, independently owned and operated. Let us know if you'd like to enquire about an event or would like to arrange a time to come and visit for a chat and a look around!

 
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