Branston Pickle Food

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BRANSTON PICKLE



Branston Pickle image

Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.

Provided by Millereg

Categories     Sauces

Time P21DT1h

Yield 4 pints approximately, 64 serving(s)

Number Of Ingredients 18

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

Steps:

  • Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
  • Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
  • Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
  • Then add the liquid colouring until the colour is dark brown.
  • Spoon into warm sterilized jars and seal.
  • Leave for at least 3 weeks to let the flavours mature.

THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!



The Almost Original Branston Pickle Recipe! image

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!

Provided by French Tart

Categories     Sauces

Time 2h30m

Yield 4 1 lb Jars

Number Of Ingredients 16

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

Steps:

  • 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.

NOT QUITE BRANSTON PICKLE (BUT PRETTY GOOD!)



Not Quite Branston Pickle (but pretty good!) image

Trying to recreate the Original with the ingredients given on the label - can't get the colour but it's a fine pickle nonetheless.

Provided by JuicyJu

Time 2h

Yield Makes about 4 x 720g branston jars

Number Of Ingredients 0

Steps:

  • Add everything to large, heavy bottomed pan and bring to boil - then a high simmer for approx 1 hr 30 mins, skimming the scum off as it forms.
  • Sterilise jars whilst waiting - I always wash in soapy water, rinse and dry, then put in oven on lowest setting for 30 mins or so.
  • Decant pickle into jars - cool mixture into cool jars or warm mixture into warm jars. Label & leave for at least a month (I reckon) but better two months.

BRANSTON PICKLE BALSAMIC VINAIGRETTE



Branston Pickle Balsamic Vinaigrette image

This is a copycat of Boston Pizza's house dressing which is delicious!!!! They said theirs contained sun dried tomatoes but it sure looked and tasted like Branston to me. This is now my signature dressing and is delicious on any green salad or vegetable dish!

Provided by ms.susan

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 9

1/3 cup branston pickle
1/2 cup water
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon granulated sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 cup extra virgin olive oil

Steps:

  • Add water, vinegar, garlic, oregano, sugar, pepper, and salt ; whisk to combine.
  • Whisking constantly, drizzle in oil in slow steady stream until combined.
  • (Make-ahead: Refrigerate in airtight container for up to 1 week.

Nutrition Facts : Calories 667.2, Fat 72.2, SaturatedFat 10, Sodium 1778.7, Carbohydrate 7.4, Fiber 1.4, Sugar 3.9, Protein 0.9

BRANSTON PICKLE AND CHEESE SANDWICH



Branston Pickle and Cheese Sandwich image

Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices bread, white works best or 1 roll, again white works best
1 tablespoon branston pickle
3 slices medium cheddar, thickly cut or 1/4 cup medium cheddar, grated

Steps:

  • Place the cheese on bread or roll.
  • Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
  • Put top piece of bread on.
  • Cut into a diagonal triangle.
  • Enjoy.

TUNA AND BRANSTON PICKLE MELT



Tuna and Branston Pickle Melt image

Yes, I know that it sounds vile, but try it--it really is quite yummy. Everybody that I have made try it agrees with me! For all of you non-Brits out there..Branston Pickle is a combination of various vegetables in very small chunks pickled in a sweet brown sauce,usually served with salads, cold meats or in sandwiches. It's typically English, but is definitely available here in Australia, so may well be in the U.S. If you ever see it, I recommend you try it, it's good stuff!!

Provided by Noo8820

Categories     Lunch/Snacks

Time 15m

Yield 3 slices

Number Of Ingredients 5

3 slices bread, your choice
3 tablespoons mayonnaise
6 teaspoons branston pickles
3 -6 slices cheddar cheese
185 g tuna

Steps:

  • Drain the tuna and mash well with the mayo until it is really soft.
  • Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of the tuna and cover with the cheese.
  • Place under a grill until the cheese has melted. Mind that you don't burn your mouth on the hot pickle.

Nutrition Facts : Calories 326.2, Fat 18, SaturatedFat 7.6, Cholesterol 56.7, Sodium 482.1, Carbohydrate 16.7, Fiber 0.7, Sugar 2.2, Protein 23.4

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