The Almost Original Branston Pickle Recipe!

Name: The Almost Original Branston Pickle Recipe!
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 1 lb Jars
Ingredients: 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

(13)

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!

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READY IN: 2hrs 30mins

YIELD: 4 1 lb Jars

UNITS: US

INGREDIENTS

Nutrition

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

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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