Talk:Branston pickle recipe

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OK, I confess, this is how I originally found you Cookipedia guys 'n' gals when I was using Ask.com (preferred search engine rather than Googly-woogly) to find out how to make this for myself at home.

As I live outside the UK, original jars of Branston pickle are hard - but not impossible - to find. (We have a dedicated shop for British products, but it's small, everything is horrendously expensive, some things are not always in stock, and the range is poor.)

I am occasionally partial to a bit of Branston, and one of my mates more so - he can scoff a 400g jar in one(!!!) sitting, which is slightly weird when he doesn't even like cheese, the best accompaniment for it IMO.

If anyone is planning to make a batch of this in the near future, please let me know beforehand, as I think some of the ingredients are going to be difficult to source over here, and I would like to discuss alternatives/replacements and variations in cooking methods.

If I can manage to make a good approximation of this product, myself (and especially Steve, after I have taught him to make it for himself) will be eternally grateful.

--Roses2at 11:22, 27 July 2010 (BST)

I took a variety of web recipes, stole from them all and made this mine. It was brilliant first time. I can definitely help with ingredients. I kept an exact note of what I used so I could replicate again. Some things, such as the chili type are not really important, it's what I had .'. what i used. The caramel colouring was important if you can get that. Makes it look the right colour rather than the 'grey' of some home-made pickles.

I have all of the spices in massive quantities Media:Spice cabinet.jpg and I'm sure I can dig some out for you if you draw a blank.

I will be making some more soon, but all I will need to buy are the vegetables, which I'm sure you can get. Ask away if you have any questions. I will be able to answer them! --Chef 13:50, 27 July 2010 (BST)

I've now printed out the recipe and gone through the ingredients one by one and I can't see any major probs. The local English shop has Sarson's malt vinegar (3 Euros for small bottle!!!), and I think I've seen mustard seeds in some of the supermarkets. If not, there is a street market called the Naschmarkt (you'd love it!!), like an open air Turkish bazaar where you can get almost anything and everything. The only difficulty might be the caramel, as I agree with you, the colour could otherwise turn out grey and very unappetising. Can I use the caramel from those supermarket creme caramel packs or is it too sweet? Have you ever made caramel at home? I'm scared I would ruin one of my saucepans doing it. I've heard it's poss in the microwave. If I can persuade Steve to pay for the ingredients, this might be my first Cookipedia recipe I attempt (look Mum, no hands!!!) --Roses2at 15:58, 27 July 2010 (BST)

Send me your address (by email) and I'll send you a little. I'll never use all of mine. That'll give customs something to fuss about! --Chef 16:05, 27 July 2010 (BST)

Question

Would it be possible to replace the caramel with gravy browning granules (eg Bisto or Tesco own brand) or even with another dark sauce such as Worcestershire or even soy sauce? --Roses2at 13:18, 28 July 2010 (BST) Doing some tests, will be reported on recipe or talk page. --19:37, 30 July 2010 (BST)

Experiments with colouring

Because some visitors have had difficulty obtaining Caramel colouring I tried a few experiments with the latest batch I made. To summarise the results: 'If you can't get caramel colouring, don't add any colouring at all. The pickle still looks great.

I tried the following variations:

[Left] Caramel colouring (E150) - [Right] Dark soy sauce - [Bottom] No colouring added

1. Caramel colouring (E150) - E150 in picture

• The best looking and no discernible taste difference

1. No colouring added - Natural in picture

• Visually acceptable

1. Dark soy sauce - Dark soy in picture

• 3 tablespoons were needed in a small sample to make only a slight colour change. The taste was Ok but excessive amount would be

needed to make any difference in 2 litres of pickle.

Failures (not pictured):

1. Light soy sauce

• 3 tablespoons were needed in a small sample to make only a slight colour change. The result was far too salty

1. Gravy granules

• When pre-mixed in a small amount of water the colour was lighter than the uncoloured pickle and it smelt like a Sunday roast - not how I want my pickle smelling! I did not bother to mix this with the pickle.

2nd batch - variations

Making a second batch with slight variations (just 'cos I can). I will update original recipe if it is an improvement.

• (increase) 10 cloves of garlic
• (decrease) 2 scant teaspoons of allspice
• (extra) 1 cup prunes
• (decrease) teaspoons allspice
• (variation) muscavado sugar
• (increase) 340g jar of mini gherkins together with vinegar, et al (see notes)

I'm not convinced that pickled gherkins are required (in a pickle?) but as I had a jar spare, I added the whole jar, vinegar 'n all.

Very interesting - thanks for all that hard work!! --Roses2at 13:31, 31 July 2010 (BST)