Branston pickle recipe: Difference between revisions

It 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.  

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.  I tend to add [[chillies]] to everything I eat, pickles being no exception. If you are like-minded, you will find the chillies don't make the pickle too hot, they just add just a little bite. However, if your aim is to make a fairly authentic version of Branston pickle, I would add a [[scant]] tablespoon of mustard powder instead.

| 1 tablespoon [[Worcestershire sauce]]

| 2 teaspoons black [[Mustard seeds|mustard seeds]]

| 1 heaped teaspoon [[Ground allspice|ground allspice]]

| A big grind of [[black pepper]]

| 1 to 2 tablespoons of [[caramel colouring]] - see [[Talk:Branston_pickle_recipe#Experiments_with_colouring|comments]] page

| 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|mandoline]] if you have one. A good one will slice and [[Julienne|julienne]] in one go.