Pickle Blog

The Disappointment of the Soggy Pickle Picture the scene: you’ve fired up the barbecue, sourced some premium brioche buns from the local bakery, and grilled a beautiful, juicy smash burger. You add a slice of cheese, a dollop of sauce, and top it off with a couple of supermarket pickle slices. You take a bite, expecting a sharp, satisfying snap. Instead? Nothing but a soft, watery disappointment. At Crooked Pickle Co., we believe a pickle without a crunch isn't a pickle at all—it’s just a sad cucumber. Achieving that legendary, ear-popping snap isn't an accident; it’s a science. Here is exactly why mass-market pickles lose their bite, and the artisan methods we use to keep the crunch alive. 1. The Industrial Shortcut: Why Supermarket Pickles Fall Flat To understand why our pickles are different, you have to look at how mass-produced jars are made. Large-scale factories prioritize two things: speed and cost. The Cheap Vinegar Mistake: Most mass-market brands use industrial white spirit vinegar. It’s cheap, highly acidic, and harsh. It essentially cooks the vegetable in the jar, breaking down its cellular structure until it turns mushy. The "Boil-in-the-Jar" Problem: To guarantee a multi-year shelf life on a supermarket floor, big brands boiled-pasteurize their jars at extreme temperatures for too long. This completely destroys the natural texture of the vegetable. 2. Our Secret Weapon: Premium Cider Vinegar We don't do shortcuts. When we developed our signature "Big Brine," we rejected standard white vinegar. Instead, we use premium cider vinegar as our base. Cider vinegar offers a softer, fruitier acidity. It doesn't attack the vegetable; it marinates it. This allows our Original Pickle Juice to preserve the ingredients while keeping the cell walls of the vegetable intact. The result? A smoother, more sophisticated tangy profile that lets the natural flavor of the food shine through. 3. Sourcing for the "Snap" You cannot get a crunchy pickle from a watery, thick-skinned supermarket cucumber. The raw ingredients matter immensely. We specifically source varieties of cucumbers that are purpose-bred for pickling. They feature thinner skins, firmer flesh, and smaller seed cavities. Because they contain less water naturally, they don't dilute the brine, and they hold their structural integrity under pressure. Whether it's the fiery kick of our Hot Bread & Butter Pickles or the classic, sweet-tangy profile of our award-winning standard Bread & Butter Pickles, the crunch is locked into the vegetable before it ever hits the jar. 4. Precision Cutting & Traditional German Craft Once we have the perfect ingredients, execution is everything. A pickle slice that is cut too thin will immediately go soggy in a jar. We design our recipes in Derbyshire, but we partner with heritage, family-run preservation specialists in Germany to slice and pack our range. Why? Because their custom machinery allows us to cut our slices to the exact millimeter required for the ultimate mouthfeel. Combined with a gentle, precisely timed pasteurization process, we manage to clear all food safety standards without "cooking" the crunch out of the vegetable. How to Protect the Crunch at Home Once you've grabbed a jar of the good stuff, don't let your fridge ruin the hard work! Here are two quick expert tips to keep your jars fresh: Keep it Chilled: Always pop your jars straight into the fridge after opening. The cold temperature helps lock in the crisp texture. Use a Clean Fork: Never dive into the jar with your fingers! Introducing natural bacteria from your hands can break down the brine and soften the pickles over time. Ready to Experience the Crooked Difference? If you’re ready to banish soggy burgers from your summer barbecues forever, it’s time to upgrade your pantry. Shop our Multi-Award Winning Bread & Butter Range Discover Our Spiced Tropical Sweet & Sour Pineapple Read Our Story & Product Provenance

Introduction: More Than Just a Sideboard Staple In the UK, we’ve a long and proud history of pickling. But for too long, the humble jar has been relegated to the back of the fridge, brought out only for the occasional Sunday cold-meat platter. At Crooked Pickle Co., we believe a great pickle is a culinary tool. It’s the acidity that cuts through a rich Brie, the crunch that saves a soft brioche burger, and the umami hit that wakes up a midweek ramen. Here is our expert guide to pairing our range like a pro. 1. The Cheeseboard Champions The goal of a pairing here is balance. You want the acidity of the vinegar to "cleanse the palate" between bites of rich, fatty cheese. The Pairing: Baby Balsamic Onions + Creamy Brie or Camembert. Why it works: The deep, syrupy sweetness of the balsamic glaze cuts through the mushroomy richness of soft cheeses. Expert Tip: Squish the onions slightly before serving to let that balsamic juice mingle with the cheese. 2. The BBQ & Burger Game-Changers When you’re dealing with smoky meats and buttery buns, you need a pickle with "backbone"—something that won't get lost in the shuffle. The Pairing: Hot Bread & Butter Pickles + Smash Burgers or Pulled Pork. Why it works: These offer a "triple threat": crunch, sweetness, and a lingering Habanero heat. They provide the structural integrity a burger needs while adding a spicy kick that cuts through beef fat. Expert Tip: Don't just put them on top. Layer them underneath the patty to protect the bottom bun from getting soggy.   3. The Asian Fusion Revolution Pickles are the heartbeat of Korean and Japanese cuisine. Bringing these flavours into your UK kitchen is the easiest way to "level up" a midweek meal. The Pairing: Korean Pickled Garlic + Tonkotsu Ramen or Stir-fried Greens. Why it works: Our garlic is mellowed in quality soy sauce. It loses the "bite" but keeps the "zing" and crunch. It adds a sophisticated umami depth that makes a shop-bought ramen kit taste like a Soho noodle bar. Expert Tip: Use the leftover brine as a base for a dipping sauce for gyoza or spring rolls.   4. The Wildcard: Sweet & Savoury Tropical Heat For the adventurous foodie, the Sweet & Sour Pineapple is the ultimate disruptor. The Pairing: Sweet & Sour Pineapple + Gammon Steak or Tacos. Why it works: The Szechuan pepper creates a tingly sensation that works beautifully with salty pork. It’s the "grown-up" version of the classic gammon and pineapple ring. Expert Tip: Try it as a garnish for a Spicy Margarita. The tingle of the Szechuan pepper against the salt rim is a revelation. Conclusion: Experiment with the Crunch There are no hard and fast rules in the world of pickling, only delicious discoveries. Whether you’re building a towering ploughman's or just looking to brighten up a Tuesday night toastie, the right pickle makes the difference. Shop the Full Crooked Range Learn about our Provenance Follow us on Instagram for Daily Pairing Inspiration

5 Ways to Use Pickle Juice in Your Cooking Think your jar of Crooked Pickle Co. Original Pickle Juice is just for a quick recovery shot or a Friday night pickleback? Think again. That "liquid gold" is packed with the same complex brine—ginger, turmeric, and punchy vinegar—that makes our pickles legendary. If you’re tossing that juice down the drain, you’re pouring liquid flavor away. Here are five ways to level up your culinary game using our 500ml Original Pickle Juice. 1. The Ultimate Fried Chicken Brine Want the secret to the crispiest, juiciest fried chicken? It’s all about the soak. The acidity in our pickle juice works to break down the proteins in the chicken, effectively tenderizing the meat while infusing it with a subtle, savoury tang. How to do it: Submerge your chicken thighs or breasts in a bowl of our Original Pickle Juice (add a little water if you need more volume) for at least 4 hours—or overnight if you’re a planner. Pat dry, coat in your favourite spiced flour, and fry. You’ll never go back to plain water brines again. 2. Tangy Potato Salad Upgrade Potato salad can often fall flat if it lacks "lift." Most recipes call for vinegar, but why settle for plain white vinegar when you can have a brine infused with ginger and turmeric? How to do it: When your boiled potatoes are still warm, pour 2–3 tablespoons of pickle juice over them. The warm potatoes will soak up that flavour immediately. Then, fold in your mayo, mustard, and herbs. It adds a vibrant, bright complexity that makes the dish pop. 3. The "Cheat Code" Salad Dressing Forget spending money on store-bought dressings that are loaded with sugar. You already have a perfectly balanced, seasoned vinegar base sitting in your fridge. How to do it: Use the "3-to-1" rule. Whisk together 1 part pickle juice with 3 parts high-quality olive oil. Add a teaspoon of Dijon mustard and a crack of black pepper. It’s the perfect, sharp vinaigrette for a heavy green salad or a slaw—especially one that features fresh cucumber or feta. 4. Upgrade Your Bloody Mary If you want to move from "standard brunch drink" to "bar-quality cocktail," the secret is a touch of brine. The turmeric and ginger in our original blend add an earthy depth that perfectly complements tomato juice and vodka. How to do it: Stir 1 teaspoon of our pickle juice into your Bloody Mary mix before pouring over ice. It cuts through the thickness of the tomato juice and balances the heat from the Tabasco or horseradish. Garnish with one of our Baby Balsamic Onions for the perfect finish. 5. Roasted Vegetable Glaze Roasting vegetables like carrots, cauliflower, or Brussels sprouts is great, but they often need a sharp, acidic contrast to cut through the caramelization. How to do it: In the last 5 minutes of roasting, drizzle a small splash of pickle juice over your vegetables and toss them back into the oven. The sugars in the vegetables will caramelize with the brine, creating a sticky, tangy, umami-rich glaze that transforms a simple side dish into the star of the plate. Ready to get creative in the kitchen? Don't let your pantry run dry. Grab a bottle of our Original Pickle Juice (500ml) here and tag us in your creations on social media—we love seeing how you put our "Big Brine" to work! Want more tips? Sign up for our newsletter for monthly recipes, exclusive bundles, and all things Crooked.

Healthy eating doesn’t have to be dull—and we’re here to prove it. From no added sugar to big, briny flavour, our Salty Dill Pickles are the snack that makes New Year goals actually stick. Come see why we’re snacking smarter (and tastier) this year.

This month at Crooked Pickle Co, we’re sharing with you our handy guide to pickling.  It’s the start of a series of blogs that will delve a little deeper into the different aspects of pickling, the benefits of it and just what you can and can’t pickle.  It’s the perfect time of year to start pickling. 

Wimbledon’s world famous tennis tournament is back after a two year break and I for one am using it as a brilliant excuse to munch away on some delicious and ‘smashing’ Wimbledon inspired pickle sandwiches.

Even though it's hard to believe, Summer is fast approaching. 21st June is officially the start of Summer and what better to mark this occasion than National Picnic Week which runs from 19th - 27th June. 

In celebration of Great British Beef Week (GBBW) 23 - 30 April, we've teamed up with the BBQ experts at Ditch Brisket to create the ultimate homemade burger recipe and it's not for the faint-hearted.

Reducing Waste As a company obsessed with reducing both plastic and food waste. We thought we'd share with you some great ideas on how to use up the leftover pickle juice from our pickle products once you've eaten the last ones.

A good cheeseboard looks impressive yet is extremely easy to put together, so what are you waiting for? Choose your cheese and grab those pickles now!  What could be better on Valentine's Day than creating and sharing a delicious cheeseboard platter with the love of your life? Or maybe show yourself some love and create the ultimate cheeseboard for one to - savour and enjoy. 

As we start 2021, Crooked Pickle Co look back at 2020 and share some of our pickle positives (including the naked cucumber) in what has been a difficult year for so many.

We all know how special pickles are. But at Christmas, we think they're positively essential food fodder. Let me tell you the story of 'Weihnachtsgurke' (or the Christmas Pickle) and why soon, everyone will be hanging a pickle on their Christmas tree. I'm not going to lie, the origins of the Christmas pickle are a little iffy, but hey, it is Christmas and we're a pickle company....so we're happily going embrace it!  The story is that each year on Christmas Eve, families all over Germany (and America and soon to be the UK...😂) hide an ornamental pickle in their Christmas tree. The first child to find it receives an extra present from Father Christmas (or St Nicholas in the case of the Germans). Now, being of German descent myself, I know that St Nicholas doesn't come on Christmas Eve (he comes on the 5th December in Germany), but as I said, it's a cheery story and we're a pickle company. Gifts from Woolworths Many people believe that this story actually originates from a German migrant in America during the American Civil War. He was given a pickle by a prison guard as his last meal but went on to survive. He put his good fortune down to that last simple supper, so in honour of this, each year at Christmas he hid an ornamental pickle in the family tree. Whichever child found it first would have good luck (as he had) and thus the tradition of the Christmas pickle had begun. Whether you believe this or not, you can find ornamental tree pickles everywhere. F.W. Woolworth started selling them way back in 1880, he imported these gorgeous trinkets from Lauscha glassblowers in Thüringen, Germany. Each of them containing a little gift tag telling this quirky feelgood Christmas story.             Crooked Pickle Range So you now know the story of Weihnachtsgurke and why people are hanging pickle ornaments on their trees. But there's nothing like the real deal is there? Cue the Crooked Pickle Co. We've got a fantastic range of delicious pickles, all lovingly prepared at our premises in Chesterfield. Our pickles are THE perfect accompaniment to festive cheeseboards everywhere. They will shake up turkey leftovers and let's face it, a sandwich just isn't a sandwich unless it's oozing out some pickle. In truth, we think that eating Crooked Pickle pickles, is fast becoming the next Christmas tradition and it's catching on fast! Click here to view our full range including our excellent value gift packs, containing three cheeseboards favourites.   I hope that you all have a wonderful Christmas this year, thank you for your loyalty and support during these difficult times. I can't wait for 2021 and to carry on spreading our love of the pickled veg everywhere. Felix

Discover how pickling has evolved over the last 400 years to become a key part of today's cuisine.

Crooked Pickle Co. is truly award winning

"Start as you mean to go on..." This is what Lorna, my wife, said to me when I started the Crooked Pickle Co. and it has since become a guiding principle of the business. As someone who likes the allure of a shortcut or two, this principle reminds me constantly to do things properly and not to cut corners for the sake of saving pennies or minutes. I have since applied this principle to all areas of the business; I keep my accounts up-to-date, I've achieved a 5/5 food hygiene rating, and so on. All very straightforward and easy to implement. However, applying this principle to the environmental side of the business has been harder than expected... From the very beginning I wanted the business to be "greener than our pickle logo". Naturally you might ask "how can something that is already very green be even greener?" Well that is exactly the point! I want to constantly look at how I can make the business more environmentally friendly. From production to packaging to transport to the end user - all aspects need to be considered and evaluated. What I encountered was a minefield of hurdles! Below are a few examples of what mean by that: Cucumbers individually wrapped in plastic, cauliflowers and carrots in plastic bags, everything in plastic, plastic, plastic! How could I, a tiny business, fight against the tide of plastic? In truth, I couldn't. So I decided to take my business elsewhere and get my supplies from a lovely local wholesaler (Winster Foods). Sure, some items are still wrapped in plastic (blasted cucumbers - why!?) but now my carrots and caulis and onions are loose and free from the suffocating plastic. My wholesaler has also become my one-stop-shop and is only 5 minutes away so that means less food miles as I am not travelling to various places trying to get my ingredients and less plastic waste generated.. Next on the list was packaging. Our glass jars and metal lids are fully recyclable so nothing needed changing there. Our labels are recyclable but I want them to be biodegradable. This is currently prohibitively expensive due to the large volumes required. The packaging for our web-shop orders is fully recyclable; cardboard boxes made of recycled materials, filling "peanuts" made of water soluble starch and box tape that is recyclable too. So we've achieved 100% recyclable packaging there - big pat on the back!  Not so fast! We have a customer based in London who regularly orders a pallet of our Bread & Butter Pickles. Here we could package our pickles in plastic buckets - so ubiquitous in commercial catering - as they are lighter and sturdier than glass, but we want to avoid being part of the single-use plastic problem. So in glass jars our pickles go.The problem with shipping filled glass jars, that weigh 3.5kg apiece, is that they are very fragile and prone to breaking. One solution is to wrap each jar in a protective layer of bubble wrap and stick these in a box of 4 or 6. Ah, bubble wrap, not very environmentally friendly. Correct. So far we have used standard bubble wrap due to no alternative being available. However, I have recently discovered a bubble wrap that is made of biodegradable material! So as of the next order we will be using this product. It is 150% more expensive than standard bubble wrap but I can't bear the thought of making a cost saving on packaging whilst adding unnecessarily to landfill.  This obviously affects our bottom line and is a bitter pill to swallow, but I find solace in the knowledge that I am trying to do my bit for the environment. Who knows, perhaps in the not too distant future all single use plastic packaging will be phased out. There is a strong possibility that that will happen and when it does, my business won't need to adapt because it is already plastic free.  One business that is already ahead of the curve in all environmental aspects is Carley's of Cornwall. It is run by Lorna's uncle's brother-in-law (her uncle-in-law?) John Carley and his wife Shirley. From humble beginnings as a wholefood shop in 1974 to a brand new Eco factory that is zero waste and zero carbon, their journey and guiding ethos is truly inspiring. Whenever I struggle with the concept of starting as I mean to go on, I think of Carley's as they are proof that sticking to your principles is not only possible but also worthwhile in the long run.