3 x Pickled Oumph!

3 x Pickled Oumph!

About this project

3 x Pickled Oumph!

1 big jar


Pickled Oumph! Base:


½ dl spirit vinegar, 12%  (or if using destilled vinegar 8%, add a dash more!)

1 dl caster sugar

1½ dl water


½ red onion, sliced

½ carrot, peeled and sliced

a few cloves

allspice, to taste

a few white peppercorns

1 bay leaf


Mustard Pickled Oumph!

1 tbsp of mustard seeds

½ dl of dijon mustard

½ dl Swedish mustard (Slotts, for example) or other mild and sweet mustard

1½ dl rapeseed oil

About 2 tbsp spirit vinegar, 12 %  (or destilled vinegare 7%, use a dash more!)

3 tbsp of caster sugar

3 tsp chinese soy (gluten free)

1 dl chopped fresh dill

½ dl plant-based fraiche

Salt to taste


The Pickled Oumph! West Coast Style

1 dl plant-based fraiche

1 dl plant-based mayo

2 tbsp mustard

2 tbsp horseradish

2 tsp lemon zest

2 tbsp chopped red onion

2 tbsp chopped apple

2 tbsp chopped fresh dill

2 tbsp lemon juice

1 dl red seaweed caviar

Black pepper and salt to taste


Boil water, vinegar and sugar until the sugar has dissolved.

Add onion, carrot, cloves, allspice, peppercorns and bay leaf to the brine, and simmer for 5 minutes.

Take the saucepan off the stove. Let cool down in room temperature. Pour in to sterialised glass jars and store in the fridge. The jars are now the base for all your Pickled Oumph!

Defrost one packet (280 g) of Oumph! The Chunk. Boil up approx. 2 l water and add the Oumph! The Chunk. Cook for 15 minutes.

Strain the water and place the Oumph! in a plastic bowl and cover with cling film (this stops it from drying out) and leave to rest until it’s cooled down. Slice Oumph! The Chunk into centimeter thick slices. Place the Oumph! pieces in the jars with the pickle base. Store in the fridge.


Mustard Pickled Oumph!

Toast the mustard seeds in a dry pan, on high heat, until most pops (yes, they pop!). Once popped, take off the heat and leave to cool.

Stir together mustard and sugar. Add the oil, vinegar and soy – a little bit at a time – until the mix is like a light ‘mayonnaise’. Add the toasted mustard seeds. Store in the fridge for a fee hours before serving – it helps those awesome flavours develop! Add freshly chopped dill and the Pickled Oumph! Season with salt. Boom!

The Pickled Oumph! West Coast Style

Mix all the ingredients. Add The Pickled Oumph!