Mr Pickles Yorkshire Food Emporium

This Saturday we took a trip down to Sheffield’s vintage quarter at Abbeydale Road and  visited Mr Pickles Yorkshire Food Emporium. I’d been eager to visit this place ever since I had read about it and wasn’t disappointed with the offerings. Everything on sale is from local producers around Yorkshire, there was so much on offer I was spoilt for choice on what to spend my pennies on. There was a variety of delights from ice cream to gin (sheffield brewed gin) to bread to chutneys to butter to meat to cheese to vegetables just to name a few.

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I could of literally spent my whole months wages in there but chose these, we had also been to the hop hideout and treated ourselves to a few international beers and some proper beer glasses.

My absolute weakness is cheese so I chose some Coverdale, which I have been in love with since I had some at the Wendsledale cheese factory. I also chose some Olde York a creamy ewes milk cheese and a Ribblesdale Goats Parmesan which I can’t wait to try. To go with it I selected some chutneys & pickles and some lovely looking cheese biscuits. I also picked up some Pontact which I had never seen before, it’s a fruity spicy sauce to enhance the flavour of sauces and stews. And I just couldn’t resist the pork pie with Chorizo and fire roasted red pepper, mmm tasty. I’m such a sucker for pork pies.

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Recipe: Pink Pickled Onions

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These pickled onions have a slightly more fresh and foodie feel to them than those dreary silverskins you see on the supermarket shelves. These are easy to make, versatile and look great. You can tailor the flavours to a little bit of what you fancy, I made 3 different types all in cider vinegar; plain, garlic & pink peppercorn and Mexican style.  This recipe made 2 350g jars and 1 200g jar full.

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You will need:

  • 3 Red Onions sliced
  • approx 250ml Cider Vinegar
  • approx 250ml water
  • 1/2 teaspoon salt per jar
  • 1 teaspoon sugar per jar
  • Clean glass jars
  • plus for extra flavours:

Garlic & Pepper flavour;

  • 1/2 teaspoon pink peppercorns
  • 2 cloves of Garlic, halved

Mexican;

  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pink peppercorns
  • Good pinch of dried chipotle chilli flakes

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Method: 

  1. Once you have sliced the onions in which ever way you fancy, I sliced mine into moons, put in a large bowl and cover with boiling water.
  2. After 20 seconds drain the water from the onions.
  3. Fill the onions into jars, making sure you press down well so the onions are compact.
  4. Once the jars are full then add your salt, sugar and your extra flavours.
  5. Pour over the cider vinegar until the  jar is filed half way up, fill up the jars with cold water to the top.
  6. Tightly screw on the caps and give the jars a good shake to disperse the flavourings.
  7. Leave the jars for a few days for the colour and flavours to develop and enjoy.

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This was the colour just after 1 day.

Great with many things, I’ll be enjoying mine with salads and as a side dish to many things. The Mexican will be great with pork pibil and tacos, mmmmm.

Another idea, these would make a great gift for any pickle lover.