The Almost Original Branston Pickle Recipe!
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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READY IN: 2hrs 30mins
YIELD: 4 1 lb Jars
UNITS: US
INGREDIENTS
Nutrition- 9
- 1
- 4 -5
- 5
- 1
- 2
- 2
- 2
- 15 -20small cornichons or 15 -20 small gherkins, finely chopped
- 10ounces dark brown sugar
- 1teaspoon salt
- 4tablespoons lemon juice
- 3⁄4pint malt vinegar
- 2teaspoons mustard seeds
- 2teaspoons ground allspice
- 1teaspoon cayenne pepper
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DIRECTIONS
- 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.
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