The jar in the fridge

Pickles

Sharp, crunchy, and endlessly useful — recipes that use pickles as a real component rather than a garnish.

4 recipes

Mushroom Soup with Beef Leg Marmalade, Pears and Pickled Mushrooms

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Scallop Tartare with Vadouvan and Pickled Vegetables

Hand-diced raw scallop dressed with lemon and chives, pooled in a hot vadouvan butter sauce and finished with jewel-bright pickled beetroot and carrot. A spice-led appetizer built around the contrast between hot and cold.

Beer and Corn Soup with Pickled Fresno and Toasted Corn

A silky summer corn soup built on a base of pilsner and sweet corn, finished with crunchy toasted kernels, a single bright ring of pickled Fresno chilli, and fresh chives. Refined, punchy, and ready in under an hour.

Quick-Cured Salmon with Preserved Lemon, Pickles, and Dill Yogurt

Sashimi-grade salmon given a fast 45-minute cure, sliced thick, and served with crunchy cucumber, pickled shallots, preserved lemon, and a silky dill yogurt sauce. A restaurant-style starter that looks effortless and tastes anything but.