Prep 45 mins
Cook 2 hrs
One of the best-known commercially available British pickles is Branston Pickle, a spiced vegetable mixture. It's a great sandwich topper, goes well with French fries, and is very savory garnish for many dihes.
- 2 1⁄2 ounces carrots, cut into 3 mm cubes
- 1⁄4 medium swede, cut into 3 mm cubes
- 1 clove garlic, finely chopped
- 1 ounce dates, finely chopped
- 1⁄4 cauliflower, finely chopped
- 1⁄2 onion, finely chopped
- 1⁄2 medium apple, finely chopped
- 1⁄2 medium unpeeled zucchini, finely chopped
- 4 sweet gherkins, finely chopped
- 2 ounces dark brown sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 ounces malt vinegar, or cider vinegar
- 1⁄4 tablespoon Worcestershire sauce
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon ground allspice
- 1 dash cayenne pepper (optional)
- caramel coloring (e.g. liquid browning, as required or desired. The commercial brand of this pickle is dark brown in c)
- Combine all the ingredients except the caramel colouring in a large saucepan.
- Bring to the boil and then reduce the heat to a simmer.
- Cook until the swede is cooked through but still firm, about 1½ to 2 hours.
- Add the caramel colouring until the colour is dark brown.
- Bottle and seal.
- The flavour will improve if the pickle is allowed to age for a few weeks before using.
Miller...thanks for posting this recipe...I just love Branston Pickle and don't see much of it here in Quebec (French) Canada. :) Thanks again so much for posting this recipe Sincerely, Gingerbee