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    You are in: Home / Recipes / The Almost Original Branston Pickle Recipe!
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    The Almost Original Branston Pickle Recipe!

    The Almost Original Branston Pickle Recipe!. Photo by Leggy Peggy

    1/2 Photos of The Almost Original Branston Pickle Recipe!

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    French Tart's Note:

    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!

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    1 lb Jars

    Units: US | Metric


    1. 1
      Combine all the ingredients in a large saucepan and bring them to the boil.
    2. 2
      Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
    3. 3
      Stir well to redistribute all of the vegetables.
    4. 4
      Bottle and seal in sterile and hot jars.
    5. 5
      Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
    6. 6
      Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.

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    Ratings & Reviews:

    • on September 14, 2011

      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.

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    • on March 29, 2012


      I am English (living in California) and love, love, love cheese and pickle sandwiches so when I found a recipe for Branston Pickle - I was really happy, the imported stuff being so expensive! I halved the recipe for a test batch and perhaps this was unwise because who is to say what half a small cauli looks like? I used my best judgement (having made countless jams, relishes and jars of chutney) and must have been really off because there just was no liquid at all to bring to the boil. So I doubled the liquid ingredients, added about 4 cups of water and it kind of worked. I used the browning liquid kitchen bouquet to try and get the finished product looking a bit more branston-y and it did, kinda. Does it taste like pickle? Kinda. Would my husband recognize it as pickle if I didn't tell him what it was called? Nope! It tastes nice, but NOT anything on a par with the real Branston. I may try it again, but as malt vinegar is really expensive, and the kitchen bouquet is really expensive I may just give up and buy the real thing.

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    • on October 25, 2011


      I thought the flavor was great. I used 2tsp of mustard powder instead of the seeds. Also, I used 2 tsp of cayenne pepper which gave it an unauthentic but nice amount of heat. I also used 4 tbsp of corn starch, mixed with a little cold water, and added at the end of the simmer to thicken it properly. It made just about 5 pint jars, and I processed them for 10 minutes in boiling water.

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    Read All Reviews (7)


    Nutritional Facts for The Almost Original Branston Pickle Recipe!

    Serving Size: 1 (3313 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 583.7
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 2378.3 mg
    Total Carbohydrate 141.3 g
    Dietary Fiber 14.6 g
    Sugars 117.5 g
    Protein 7.0 g

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