Not Branston Pickle Relish Easy And Delicious Food

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

Ingredients

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.

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

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

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.

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