Something for the Weekend: Van-made Pickle
The ideal accompaniment for BBQs and last-of-the-summer picnics, seafood street pop-up Bob’s Lobster show us how to recreate their van-made pickle.
The folk at Bob’s Lobster are committed to a culture of fine food and even finer hospitality. Cooking in a customised 1957 VW split screen van, Bob’s boasts the best lobster roll in London and claims the feat of bringing the delicacy to the masses via the street and not a white starched tablecloth in sight.
Since their launch as a pop up in London’s bustling Borough Market, trade has been booming with a menu of lobster roll, lobster mac and cheese and a classic bisque thrown in for good measure.
“We welcome lobster fanatics, petrol heads and culinary explorers.”
Borough Market, Tuesday-Saturday 7pm, until 30 September. Email email@example.com for bookings and more information.
Resident chef Matt talks us through the recipe for his van-made pickles that have proved a firm favourite with the crowd:
The following quantities are for a 1000ml Kilner Jar’s worth of pickle*:
600ml Water, 310ml White Wine Vinegar, 1 Bunch Dill, 5/6 Mini Cucumbers, 20g Yellow Mustard Seeds, 8 Cloves Garlic, 30g Malden Sea Salt Flakes, 15g Sugar, 10g Black Peppercorns, 10g Allspice Seeds, 5g Pimenton Seeds, 10g Chilli Flakes,10g Coriander Seeds, 10 Fennel Seeds, 1 Cinnamon Stick, 1 Star Anise, 1 Dried Bay Leaf.
- Quarter the mini cucumbers and wedge into recycled sterilised jars or large kilner jars if available.
- Combine and toast all the spices in a hot dry pan until fragrant and aromatic and set aside to cool.
- Measure out the water and white wine vinegar into a saucepan. Add in the sugar and salt and cover with just enough liquor to dissolve the salt and sugar. Once dissolved and still warm add the toasted spices and refrigerate the liquor.
- Smash the garlic bulb with a a heavy kitchen item (I like to use a pan). ! Peel the garlic cloves (soaking them in warm water briefly makes this a lot easier and less sticky)
- Slice them as fine as you can (using a mandolin) and add to pickling liquor.
- Roughly chop the dill sprigs and finely chop the stems and add to the chilled pickling liquor. Divide the liquor between the jars of cucumbers and store in the refrigerator.
*Ideal pickle time between 24-36 hours.