HONEY PICKLED JALAPENOS!!
Slightly sweet, full on fiery heat!
These fellas pack a punch.
Think spicy quesadillas, tacos, nachos, soups, add to sarnies, salads, spice up a salsa. Don’t ditch the brine — this one is liquid gold in a salad dressing or for marinating meats.
We use as much local produce as possible when in season and every jar is handpacked by us. We promise pickles that will tickle your palate, ferments that will love your gut
Fresh ingredients, high quality, fab flavours!
Please keep refrigerated.
Our best before dates are there as a guide and should last longer if stored and maintained properly — please keep veg pressed down in the brine.
Ingredients: Jalapenos, Cider Vinegar, Water, Honey, Mustard Seeds (allergen), Coriander Seeds, Sea Salt, Bay Leaves.
THE ORIGINAL PRESERVER
My Italian nonna, ‘The Original Preserver’, preserved everything from green tomatoes to grapes. My ‘Giardiniera’ pickle is based on her recipe. I grew up surrounded by jars of sour brilliance. I admit, I’m a bit of a sourpuss.
I first learnt how to make sauerkraut whilst living in Russia in the early 1990s. We fermented seasonal produce and cooked with no waste. It was the sour, tangy, tart tastes that grabbed me and learning how acidity can bring balance and brightness to food.
Get some veggie dishes on the go, open a jar of pickles or ferments, add some good quality sourdough, cheese, eggs, grilled meat or fish.
This is how I eat. This is how my family eats and generations before. To have a pantry of pickles and a fridge of ferments is a brilliant thing, trust me!
After working in events and renewable energy, I turned my passion for fermenting and pickling into my full time job. I’ve been teaching pickling and fermenting for years and my aim is to get fermented food (and drink) in to everyone’s everyday meals. It’s so easy to whip up delicious meals when you’ve got tangy, tasty ferments on the go.
Let’s get creative, play with flavours and get cooking with sour power!