Get ready for National Picnic Week (17-24 June 2018) with Mrs Elswood pickled cucumbers.

Add some spice with a Sriracha Pickled Slaw, impress with on-trend Southern Frickles & Chipotle Aioli, fill your picnic hamper with Smoked Mackerel Scotch Eggs With Tartare Sauce, finish your spread with Mrs Elswood Pickle Burger and wash it all down with a Pickled Ginger Ale (alcohol optional depending on how pickled you like to get!).


Mrs Elswood Smoked Mackerel Scotch egg & Tartar sauce (makes 6)Prep time – 2.25hrs (+24hrs if pickling eggs), Cooking time – 6-7mins

Scotch egg mix:

  • 4 fillets smoked mackerel (skins removed)
  • 1 lemon (zest & juice)
  • 2 Pinches white pepper ground
  • 2tsp English mustard
  • 5tbsp chives finely chopped
  • 2 Mrs Elswood Haimisha pickled cucumbers (finely chopped)

Pickled eggs:

  • 6 eggs
  • Pickle juice

Breadcrumb crust:

  • 150g plain flour
  • 250g panko breadcrumbs
  • 5tbsp chopped chives
  • 2tbsp onion powder
  • 1tsp salt

Egg mix:

  • 4 eggs
  • Splash of milk

For the tartar sauce:

  • 6tbsp mayonnaise
  • 2tbsp chopped parsley
  • 1tbsp chopped tarragon
  • 2 Mrs Elswood Haimisha pickled cucumbers (chopped)
  • 1tbsp capers
  • 1 lemon zest & Juice


  • In boiling water, place the eggs and boil for 6 minute, then peel
  • Submerge the eggs in the pickle juice for 24 hours (if not pickling, the eggs are ready to use)
  • Put all the ingredients for the tartare sauce in a food processor and blitz, then pop in the fridge for later
  • Then in the food processor, add all the ingredients for the scotch egg mix (except the chives and pickles) then blitz to a paste
  • Put in a bowl and fold in the pickles and chives
  • On a table, make double sheets of clingfilm to ensure its strong enough and wont break (around 20cm square)
  • Place the Scotch egg mix on the sheets and spread out enough to wrap the egg
  • Place the egg on top and make a ball around the egg using the clingfilm, close them tight and place in the freezer for 2 hours.
  • Prepare three bowls, one containing the plain flour, the other the breadcrumb crust ingredients and thirdly the egg mix (making sure to whisk).
  • Once the eggs are firm, open the clingfilm and roll the eggs in plain flour, followed by the egg mix, then in the breadcrumbs
  • Then roll once again in the egg, followed by breadcrumbs, this ensures the coating is thick and wont break
  • Once coated, fry the eggs at 160c for 6-7 minutes whilst turning them to ensure an even cook and colour.
  • Let them rest for 3-4 minutes and enjoy!


Mrs Elswood Southern Frickles & Sriracha Aioli

Prep time – 15mins, Cooking time – 5mins


  • 10 Mrs Elswood Cucumber Spears with dill

For the seasoned flour:

  • 200g plain flour
  • 150g cornflour
  • 2tsp onion powder
  • 2tsp garlic powder
  • 1tsp paprika
  • 1/2tsp white pepper ground
  • 1/2tsp cayenne pepper
  • Pinch of salt

For the buttermilk:

  • 284ml buttermilk
  • 1tbsp dry thyme
  • 1tbsp dry rosemary
  • 1tbsp dry oregano

For the aioli:

  • 7tbsp mayonnaise
  • 4 cloves garlic
  • 1tbsp sriracha
  • 2 limes (juiced)
  • Pinch of salt
  • ½ bunch coriander (chopped)


  • Preheat a fryer to 165c
  • Add all ingredients for the sriracha aioli to a food processor and blend until smooth, then set aside
  • In a bowl mix the seasoned flour and in another mix the buttermilk ingredients
  • Coat the pickles in seasoned flour, dust off any excess,
  • Dip in buttermilk, then coat once again in seasoned flour
  • Fry them for approximately 5 minutes or until golden brown, then rest before enjoying with the sriracha aioli


 Mrs Elswood Sriracha Pickled Slaw (serves 10)

Prep time – 40mins

For the slaw (part 1):

  • 10 Mrs Elswood Whole Sweet pickled cucumbers
  • ½ red cabbage
  • 4 red chillies (deseeded)
  • 2 red onions

For the dressing (part 2):

  • 4tbsp sriracha
  • 4tbsp balsamic glaze
  • 4tbsp red wine vinegar
  • 4 lemons juiced
  • 4tbsp sesame oil
  • 4tbsp peanut oil
  • 2tbsp caster sugar
  • 2tbsp salt

To finish (part 3):

  • ½ bunch mint (chopped)
  • ½ bunch coriander picked
  • 2tb toasted black onion seeds (nigella)

To garnish:

  • 1 Small handful picked mint & coriander
  • 1 small handful chopped toasted peanuts


  • Thinly slice all the ingredients for the slaw (part 1) into a bowl
  • In another bowl, whisk all the ingredients for the dressing until well combined, then mix with the slaw (add to taste) and allow 30 minutes to infuse and pickle
  • Once pickled, add section 3 and stir through to finish
  • Add garnish and serve


Mrs Elswood Pickle Burgers (Makes 10)

Prep time – 40mins, Cooking time – 10-15mins (depending on preferred doneness)

Mrs Elswood Relish:

  • 1 red onion
  • 5 Mrs Elswood Sweet & Sour pickled cucumbers
  • 1 red pepper
  • 1 green pepper
  • 100ml pickle juice
  • 150g caster sugar
  • 200ml white wine vinegar

Dill Mayo:

  • Small handful of dill (finely chopped)
  • 7tbsp mayonnaise
  • 5 Mrs Elswood Hot Dill pickled cucumbers (finely chopped)
  • ¼ white onion (finely chopped)


  • 10 burger buns
  • 4kg beef mince
  • Lettuce
  • American cheese slices
  • Mrs Elswood Sweet & Sour pickled cucumbers (sliced) – optional

Mrs Elswood Relish:

  • Finely chop the peppers, pickles & onion
  • In a pan, add the sugar, vinegar & pickle juice and reduce by 1/3
  • Add the chopped vegetables and continue cooking on a high temperature until you reach a thick, jam-like consistency (about 30mins), then allow to cool

Dill Mayo:

  • Add all ingredients into a bowl a stir, then set aside


  • Split into 10, then mould into patties
  • Rub a touch of sunflower oil on the burger patties to stop sticking, then put the patties on the BBQ
  • Heavily season the top side of the patties with salt & pepper (don’t be afraid to over season as a lot will fall off, and this helps to keep the burgers juicy)
  • Once the bottom is caramelized, turn over and add the American cheese, this will give the cheese time to melt, and to keep the meat nice and pink
  • Toast the buns, then put some dill mayo and lettuce on the bottom bun
  • Once the meat is cooked and the cheese melted, put on a tray (this will rest the meat and ensure the bun doesn’t get wet)
  • On top of the cheese, put some Mrs Elswood relish and sliced pickles followed buy the top lid,
  • Combine the bottom and top part and enjoy!


Mrs Elswood Pickled ginger ale (makes approximately 1.2L, serves 6)


  • 1 cucumber (diced)
  • 1 small bunch white grapes
  • 1 bunches of mint
  • 4 limes (cut into wedges)
  • 3tbsp demerara sugar
  • 4 thumbs ginger (diced)
  • 1tbsp pink peppercorn
  • 25l Jamaica ginger beer
  • 500ml pickle juice
  • 300ml Rum or gin (optional)


  • Mint
  • Mrs Elswood Sweet Cucumber Spears
  • Celery stick (halved)
  • Lime wedge


  • Add all ingredients (except ginger beer) into a large jug or bowl
  • Squash down with a rolling pin to release some of the juices
  • Add rum or gin if using
  • Add ice and top up with ginger beer
  • Stir everything together
  • Pour into small glasses, adding more ice if needed
  • Garnish and serve