£9.95
Crisp Three Oaks cucumbers pickled in a sweet, tangy cider vinegar brine with dill, spice and a Jersey sea salt finish.
11 in stock
Made with beautiful Three Oaks Vineries cucumbers, this small-batch pickle strikes the perfect balance of bright, sweet and gently spiced. Fresh dill, garlic, mustard seed and a hint of cumin and turmeric infuse the crisp slices with warmth and complexity, all lifted by a clean cider vinegar tang and a touch of Jersey Sea Salt. A refreshing side for rich dishes, sandwiches, BBQs or grazing boards – simple, vibrant and proudly local.
Three Oaks Vineries Cucumbers 55.9%, Cidre Vinegar (sulphites) 25.5%, Water 10.9%, Soft Brown Sugar 6.1%, Dill 0.6%, Jersey Sea Salt 0.6%, Garlic 0.3%, Peppercorns 0.04%, Mustard Seeds (Mustard) 0.004%.
SULPHITES, MUSTARD
Perfect alongside tacos, burgers, flatbreads, grilled meats, cheese boards, or as a sharp crunch in salads.
Ready to eat. Shake well before use. No cooking required. Serve chilled or at room temperature.
Store in a cool, dry place. Once opened, refrigerate and use within 4 weeks.
Location: Grouville, Jersey
About: Harvested from Jersey’s waters using natural evaporation methods, Jersey Sea Salt brings bright minerality and clean flavour to our dishes. A true taste of the island.
Best Known For: Pure Jersey sea salt flakes and fine sea salt.
Featured in Pantry Dishes: Almost everything - soups, rubs, sauces, bakes, seasoning blends.
Location: St Clement, Jersey
About: Three Oaks is a vibrant, family-run vinery which grows some of the island’s best tomatoes, chillies, peppers, aubergines and cucumbers. Their produce bursts with colour, flavour and personality - a perfect match for the Kismet spirit.
Best Known For: Tomatoes, chillies, peppers, aubergines, courgettes.
Featured in Pantry Dishes: Italian-style sauces, Sri Lankan curry, rice dishes, chutneys, Lion’s Mane Chilli.
100% Jersey pork chops from Panigot Farm in St Lawrence. Proper local pork, ready for the grill, pan or barbecue.
No need to overthink it. Get the pan hot, give them a good sear and let proper Jersey pork do its thing.
From Panigot Farm, St Lawrence - chop chop.
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