Branston pickle recipe

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Branston pickle

Branston Pickle is made from a variety of diced vegetables, including swede,carrots, onions, cauliflower and gherkins pickled in a sauce made from vinegar, tomato, apple and dates with spices such as mustard, coriander, garlic, cinnamon, pepper, cloves, nutmeg and cayenne pepper.

Branston Pickle is sweet and spicy with a chutney-like consistency, containing small chunks of vegetables in a thick brown sticky sauce. It is commonly served as part of a ploughman's lunch, a once common menu item in British pubs. It is also frequently combined with cheddar cheese in sandwiches, and most sandwich shops in the UK offer "cheese and pickle" as an option. It is available in the standard 'chunky' version, though there is also a 'sandwich' variety, where the vegetable chunks are smaller and easier to spread. In recent times, Premier Foods have also brought out a 'squeezy' variety in a plastic bottle. There was also a spicy type made for a short time, but this did not prove as popular and is now hard to find.

Branston pickle recipe - about this recipe

This is a Branston pickle-type recipe. I have adjusted the ingredient list from the common 'Internet' recipe, that seems to exist everywhere. My version is below and I can vouch for its success. Although it has chillies in it, they do not make it hot, they just add a little bite.

The preparation for this recipe can easily take an hour or so, so put your music on first!

Servings

Makes enough to fill a 2 litre pickle jar.

Ingredients

• 250 g carrots, peeled
• 3 small white turnips, peeled
• 6 big cloves of garlic, peeled and crushed
• 1 cup dried apricots, chopped
• 1 cup raisins
• 1 medium cauliflower
• 2 large onions, peeled
• 2 apples, peeled and cored
• 2 courgettes, unpeeled
• 15 small cocktail gherkins
• 225 g dark brown sugar or jaggery
• 1 teaspoon sea salt
• 60 ml lemon juice
• 350 ml cider vinegar
• 200 ml Malt vinegar
• 1 tbsp Worcestershire sauce
• 2 teaspoons black mustard seeds
• 6 dried Chile de Árbol powdered in a coffee grinder
• 2 heaped teaspoons ground allspice
• A big grind of black pepper
• 1 to 2 tablespoons of caramel colouring
• 1 tablespoon of arrowroot powder

Mise en place

Chop all of the ingredients into 2.5 mm (1/8”) cubes. This is a job for your mandoline if you have one. A good one will slice and julienne in one go.

Method

1. Mix everything apart from the colouring into a large pan
2. Bring to the boil then reduce to a simmer for about 1.5 to 2 hours or until the harder ingredients, like the swede have softened to your liking.
3. Take a ladle or so of vinegar from the pan and add to a small bowl containing the arrowroot and mix to a paste then return to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutes more then remove from the heat and allow cool properly.

Bottle in sterilised jars, leaving for a month to mature in a cool, dark place.

Chef's notes

You could use cornflour instead of the arrowroot. I used it only because I had some to hand.

Use 1 tablespoon of chili powder if you don't have Chile de Árbol.

Mix the colouring very well or you will get 'darker' areas in the pickle.