Recipe by French Tart
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
Top Review by Lauren Australia
This recipe is good in flavor but not texture, too much cauliflower changes the texture and makes it look different to Branston. There are also small bitty bits in this sauce, mustard seeds? Mustard powder is what I will use next time. The Branston I know consists of individual pieces of veg with a SMOOTH rich sweet vinegary sauce.
- 9 ounces carrots, peeled and cut into small chunks
- 1 medium swede, peeled and cut into small chunks
- 4 -5 garlic cloves, peeled and finely chopped
- 5 ounces dates, finely chopped
- 1 small cauliflower, finely chopped
- 2 onions, peeled and finely chopped
- 2 medium apples, finely chopped, unpeeled
- 2 medium finely chopped courgettes, unpeeled
- 15 -20 small cornichons or 15 -20 small gherkins, finely chopped
- 10 ounces dark brown sugar
- 1 teaspoon salt
- 4 tablespoons lemon juice
- 3⁄4 pint malt vinegar
- 2 teaspoons mustard seeds
- 2 teaspoons ground allspice
- 1 teaspoon cayenne pepper
Directions See How It's Made
- Combine all the ingredients in a large saucepan and bring them to the boil.
- Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
- Stir well to redistribute all of the vegetables.
- Bottle and seal in sterile and hot jars.
- Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
- Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.