Prep 15 mins
Cook 336 hrs
A classic British No-Cook pickle for your sandwiches and cheese board! Remember Pan Yan pickle? It was a firm favourite in our home and my dad loved it slathered on top of cheese on toast! Now sadly discontinued, this fabulous British pickle with the catchy name is easy to make! I have fiddled around and recreated this recipe, and I am delighted with the results even though I say so myself. Lighter and with more "tang" then Branston pickle, I love it in sandwiches. Adjust the curry powder to your own tastes.
- 1 lb bramley apple, peeled, cored and minced
- 1 lb dates, minced
- 1 lb sultana, minced
- 3⁄4 pint malt vinegar
- 1 lb soft brown sugar
- 2 -3 teaspoons Madras curry powder
- salt and pepper
- Stir all the ingredients together and leave for 24 hours.
- Put in clean and sterilised jars.
- Tastes better after 2 weeks storage in a cool dry place and makes about 7 x 1/2 lb jars.
This really hit the spot at Christmas. Served with the traditional cold meats on Boxing day. So good two jars went back to the U.K. with my daughter. Now I only have to wait for her to bring more apples next time she flies in and I can make it all over again. What a change not having to boil the mixture, made it all so easy. Thanks for sharing this recipe with us.
Thanks so much for posting this Blast fron the Past, French Tart! I asked for the recipe as a radio show jogged my memory. This pickle was a real hit! Delicious and sweet with loads of sultanas and a "kick" from the Madras curry powder. My children enjoy this the way I did as a child, on toasted cheese. Easy to make, it improves if you can store it unopened for about ten days-that is if you are prepared to wait that long! A real keeper. Thanks!