Hackney has a habit of keeping treasure in plain sight. Tucked among cafés and makers, The Pickle House stands out for those who love flavour and clean refreshment. It brings together two passions, spice and juice, and treats both with care. Bloody Mary (Crowded Kitchen) is made with vegan Worcestershire sauce.
This is a spot that takes its cues from old pickling traditions, then applies them to modern kitchens. The focus is small-batch, fresh, and honest. You taste it in the spice blends, and you feel it in the juices. Set in east London, it attracts locals on their weekly shop and visitors hunting for something with character.
Before using, read up on food safety for people and pets.
Exploring The Pickle House’s Artisan Spices
The spice shelves feel like a map, only the destinations are flavour. You will find custom blends for pickling, curries, grills, and everyday seasoning. Classic picks sit alongside bold twists, such as smoked paprika, citrusy herb mixes, peppery blends with gentle heat, and warm seed mixes for brines.
Quality starts with the source. The team favours sustainable farms and growers who treat soil and workers with respect. That care shows in freshness. You get full aroma when you open a jar, not a faint whisper. Spices taste bright, not flat.
These blends deliver more than heat. They bring balance. A dill and garlic mix lifts cucumber pickles. A smoky chilli blend deepens roast veg. A fennel and mustard seed jar adds crunch and perfume to quick pickles. If you cook at home, you get a shortcut to authentic flavour without long ingredient lists.
Choosing the right spice is simple with a few cues:
- Heat level: Mild for family meals, medium for weeknight zing, hot for bold dishes.
- Base note: Smoky for grills, citrus for salads, earthy for lentils and stews.
- Texture: Whole seeds for brines and finishing, ground spices for rubs and sauces.
Try these easy ideas:
- Quick pan pickle: Slice carrots thin, warm vinegar with a pinch of sugar and salt, add a dill and garlic blend, pour over and cool. Crunchy in an hour.
- Smoky roasted cauliflower: Toss florets with oil, smoked paprika blend, and lemon zest. Roast until golden and finish with a pinch of flaky salt.
- Speedy curry base: Sweat onions, add a house curry blend and tomato paste, then stir in coconut milk. Simmer, add veg or chickpeas, and serve with rice.
Storage matters. Keep jars closed tight, away from heat and light. Buy in sizes you will use in a few months. Fresh spice gives you brighter results with less. That is value and taste in one move.
Top Spice Blends for Easy Home Pickling
Pickling at home should be simple. These blends make it so:
- Dill and garlic mix: Dill seed, dried garlic, coriander seed, and a hint of pepper. Ideal for cucumbers, beans, and carrots.
- Spicy chilli brine blend: Crushed chilli, mustard seed, bay, and allspice. Great for cabbage, onions, or crunchy radishes.
- Aromatic seed mix: Fennel, cumin, black pepper, and a touch of clove. Lovely with beetroot and courgette.
Beginner steps:
- Clean a jar and pack it with sliced veg.
- Mix warm vinegar with water, salt, and sugar to taste.
- Stir in 1 to 2 teaspoons of your chosen blend per jar.
- Pour the brine over, seal, and cool. Chill before serving.
These blends are natural and additive free, which helps keep your pickles clean and light on the gut.
Sustainable Sourcing Behind Every Jar
Behind each jar sits a chain of careful choices. Spices come from ethical suppliers across Asia and Europe, with clear links to small farms and co-ops. The aim is fair pay, better soil health, and traceable quality.
Packaging leans towards low-impact options, such as recyclable glass and minimal plastic. Labels are kept simple and clear, reducing waste while keeping storage easy. Many customers choose The Pickle House for this reason. You get flavour that feels good to use and a shop that backs small producers.
Fresh Juices from The Pickle House
If the spice corner brings warmth, the juice bar delivers cool clarity. The Pickle House presses fresh fruit, veg, and herbs into clean, lively drinks. Expect cold-pressed bottles that keep flavour and bioavailable nutrients, with blends built around balance rather than sugar.
The classics set the tone:
- Ginger and lemon: Bright and sharp, ideal when you need a lift. A go-to for busy mornings or a midday reset.
- Green detox blend: Leafy greens with cucumber, apple, and maybe a hint of mint. Crisp, gentle, and hydrating.
- Beetroot and apple: Deep colour, gentle sweetness, and a round, earthy finish.
- Citrus trio: Orange, grapefruit, and lime for a clean, zesty hit.
Seasonal produce plays a key role. Sourcing from local markets and growers keeps the flavour honest. When fruit is at its peak, you taste it. When greens are tender, the texture is soft and fresh. Cold pressing helps retain vitamins, minerals, and enzymes, and the bottles keep well for busy schedules.
Nutritional perks are clear. These juices support hydration and provide a simple way to add plants to your day. They pair well with the shop’s spices too:
- A ginger-lemon juice with a chilli-salt rim for a bright aperitif.
- A green blend with a cumin and lime sprinkle on avocado toast.
- Beetroot juice alongside smoky paprika roasted nuts.
Think of spice and juice as a kitchen duet. One brings depth, the other brings lift. Together they help you cook and drink with intent.
Health Boosts from Daily Juice Habits
Small habits add up. A glass of ginger and lemon in the morning can help you feel alert and hydrated. A green blend in the afternoon may steady energy without a crash. Beetroot before a workout often feels like an extra push.
Some blends include turmeric for gentle anti-inflammatory support, especially when paired with a tiny amount of black pepper. Others use mint for digestion or celery for clean hydration. Keep a few bottles in the fridge, then build a simple routine that fits your day.
Seasonal Juice Specials in Hackney
Season guides the menu. In autumn, an apple and cinnamon bottle tastes like a walk through a market. Winter might bring spiced citrus. Spring leans to herb-forward greens, while summer goes heavy on berries and stone fruit.
These rotating specials keep things fresh and support nearby growers. They also give you a reason to drop by and try something new. If you visit Hackney, check the board for the latest mix and ask for a pairing tip with a house spice.
