From seed to jar. Right here on the farm.
Here at CULTJAR HQ, cucumbers are having a moment.Every spring, we sow around 180 tiny cucumber seeds in our greenhouse and then transplant them to the polytunnel here at Worminster Farm, Somerset.
By the end of the season, we'll have harvested close to two tonnes of cucumbers (all from just 180 tiny seeds!), each one destined for our jars.We grow them slowly and sustainably. No heating, just sunshine, careful daily attention and plenty of patience.
Our cucumbers benefit from a closed-loop compost system made here on the farm, with minimal additional feed and carefully managed irrigation. We could push them to grow bigger or faster, but we'd rather grow cucumbers with real flavour than watery ones with little character.The all female variety (probably why its so good!) we grow is naturally denser, with fewer seeds and less water than standard cucumbers, making them ideal for pickling.
Before our cucumbers ever see a jar, we salt them for 24 hours to draw out even more moisture, helping create the unmistakable crunch that makes our cucumber recipes so special.
From there, it's all about quality: Pure cider vinegar. No preservatives. No unnecessary additives. And carefully sourced spices, including exceptional turmeric, celery seeds (very important!), yellow and black mustard seeds and dried chillies, all ethically sourced direct from farmers via Hill & Vale.
The result? Crunchy pickled cucumbers that taste exactly as they should..
Sweet, sharp and beautifully balanced, our Bread & Butter Pickles are inspired by the classic American recipe but made the CULTJAR way.
We love them with: Fried or grilled fish, cheese & charcuterie boards, roast or slow-braised lamb with Middle Eastern flavours, burgers and sandwiches that need a little lift.
Created in collaboration with
KOYA, one of London's favourite noodle bars, these cucumbers are a completely different take on pickling.
Loved by all for their umami-rich taste and satisfying crunch, these Japanese pickled cucumbers are marinated in our soy blend; with added kombu for a deep, savoury flavour. Fresh, savoury and packed with umami, they're crisp, refreshing and incredibly versatile.
Enjoy them as a side dish, snack, or topping for rice and noodles. They're the jar we reach for whenever dinner needs a little brightness.
Use your leftover brine to drizzle over tofu, rice, or in a salad dressing along with a little sesame oil.
