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|title=Branston pickle recipe
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|description=Branston Pickle is made from a variety of diced vegetables, including turnips, carrots, onions, cauliflower and gherkins pickled in a sauce made from
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Branston Pickle is made from a variety of diced vegetables, including turnips,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.
 
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.
 
To make preparation for this recipe easy, use the ''view a printable shopping list for this recipe'' link, top right, to create your shopping list.  Remember this can take more than 3 hours to prepare and cook, so set plenty of time aside first.
 
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{{recipesummary
{{New_recipe_summary
|ImageComment = Just cooked and the vegetables still retain some colour
|TotalCalories = 3512
  |Servings = Makes enough to fill a 2 litre [[Pickle|pickle]] jar.
|PortionCalories = 26
|DatePublished=6th June 2013
|Author=Chef
|ImageComment = Just cooked and the vegetables still retain some colour
  |Servings = Servings: 133 - Makes enough to fill a 2 litre [[Pickle|pickle]] jar.
  |Difficulty = 3
  |Difficulty = 3
  |TotalTime = 3 hours 20 minutes
  |TotalTime = 3 hours 20 minutes
  |PrepTime = 1 hour 20 minutes
  |PrepTime = 1 hour 20 minutes
  |CookTime = 2 hours
  |CookTime = 2 hours
  |Image = [[Image:Branston pickle cooked.jpg|300px|alt=Electus]]
  |Image = [[Image:Branston pickle cooked.jpg|thumb|middle|none|alt=Electus]]
}}
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[[Image:Branston pickle start.jpg|thumb|300px|right|A very full, very big pot, right at the start]]
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[[Image:Branston pickle ingredients.jpg|thumb|300px|right|The basic ingredients]]
[[Image:Branston original.jpg|thumb|300px|right|Branston Original]]
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.


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.
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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.
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Best pickle recipe ever.</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">I promise you this tastes like the real thing and it stays great for years.  It even looks like Branston.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


The preparation for this recipe can easily take an hour or so, so put your music on first!
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 250 g [[Carrots|carrots]], peeled
| 250 g [[Carrots|carrots]], peeled
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| 1 tablespoon [[Worcestershire sauce]]
| 1 tablespoon [[Worcestershire sauce]]
| 2 teaspoons black [[Mustard seeds|mustard seeds]]
| 2 teaspoons black [[Mustard seeds|mustard seeds]]
| 6 dried [[Chile de Árbol]] powdered in a [[coffee grinder]] or 1 [[scant]] tablespoon of [[mustard powder]] (''see recipe notes'')  
| 4 small dried [[Chile de Árbol]] powdered in a [[coffee grinder]] or 1 [[scant]] tablespoon of [[mustard powder]] (''see recipe notes'')  
| 1 heaped teaspoon [[Ground allspice|ground allspice]]
| 1 heaped teaspoon [[Ground allspice|ground allspice]]
| A big grind of [[black pepper]]
| A big grind of [[black pepper]]
| 1 to 2 tablespoons of [[caramel colouring]] - see [[Talk:Branston_pickle_recipe#Experiments_with_colouring|comments]] page
| 1 to 2 tablespoons of [[caramel colouring]] - see [[Talk:Branston_pickle_recipe#Experiments_with_colouring|comments]] page
| 1 tablespoon of [[arrowroot powder]]  
| 1 tablespoon of [[arrowroot powder]]  
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===[[Mise en place]]===
===[[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.   
* 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.   
<gallery widths=300px heights=300px perrow=5>
Image:Branston pickle start.jpg|A very full, very big pot, right at the start
Image:Branston pickle ingredients.jpg|The basic ingredients
Image:Branston original.jpg|Branston Original
</gallery>
===Method===
===Method===


{{RecipeMethod
{{RecipeMethod
| In a large pan, mix all of the ingredients apart from the colouring and the thickening.  Don't be concerned that there appears to be very little liquid at the start.  It doesn't take long for the mixture to amalgamate.
| In a '''very''' large pan, mix all of the ingredients apart from the colouring and the thickening.  Don't be concerned that there appears to be very little liquid at the start.  It doesn't take long for the mixture to amalgamate.
| Bring to the [[Boil|boil]] then reduce to a [[Simmer|simmer]] for about 1.5 to 2 hours or until the harder ingredients, like the swede, have softened to your liking.
| Bring to the [[Boil|boil]] then reduce to a [[Simmer|simmer]], partially covered, for about 1.5 to 2 hours or until the harder ingredients, like the [[turnips]], have softened to your liking.
| 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 it to the pan.  Add the caramel colouring and mix well.  Stir and cook for 5 minutes more then remove from the heat and allow to cool properly.
| 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 it to the pan.  Add the caramel colouring and mix well.  Stir and cook for 5 minutes more then remove from the heat and allow to cool properly.
| Bottle in [[sterilised]] jars, leaving for a month to mature in a cool, dark place.
| Bottle in [[sterilised]] jars, leaving for a month to mature in a cool, dark place.
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You could use [[cornflour]] instead of the [[arrowroot]].  I used the latter only because I had some to hand.
You could use [[cornflour]] instead of the [[arrowroot]].  I used the latter only because I had some to hand.


Use 2 teaspoons of chili powder if you don't have [[Chile de Árbol]].
Use 1 teaspoon 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.
Mix the colouring very well or you will get 'darker' areas in the pickle.
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[[Category:Ingredients]]
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Condiments]]
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[[Category:Accompaniments]]
[[Category:Accompaniments]]
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[[Category:Fruit recipes]]
[[Category:Fruit recipes]]
[[Category:Pickled]]
[[Category:Pickled]]
[[Category:Unusual recipes]]
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Latest revision as of 15:31, 22 July 2024

Branston Pickle is made from a variety of diced vegetables, including turnips,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.

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.

To make preparation for this recipe easy, use the view a printable shopping list for this recipe link, top right, to create your shopping list. Remember this can take more than 3 hours to prepare and cook, so set plenty of time aside first.

This recipe needs advance preparation!

Branston pickle recipe
Electus
Just cooked and the vegetables still retain some colour
Servings:Servings: 133 - Makes enough to fill a 2 litre pickle jar.
Calories per serving:26
Ready in:3 hours 20 minutes
Prep. time:1 hour 20 minutes
Cook time:2 hours
Difficulty:Difficult
Recipe author:Chef
First published:6th June 2013

Best recipe review

Best pickle recipe ever.

5/5

I promise you this tastes like the real thing and it stays great for years. It even looks like Branston.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


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.
  • A very full, very big pot, right at the start

    A very full, very big pot, right at the start

  • The basic ingredients

    The basic ingredients

  • Branston Original

    Branston Original

Method

  1. In a very large pan, mix all of the ingredients apart from the colouring and the thickening. Don't be concerned that there appears to be very little liquid at the start. It doesn't take long for the mixture to amalgamate.
  2. Bring to the boil then reduce to a simmer, partially covered, for about 1.5 to 2 hours or until the harder ingredients, like the turnips, 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 it to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutes more then remove from the heat and allow to cool properly.
  4. Bottle in sterilised jars, leaving for a month to mature in a cool, dark place.


Following comments from a visitor regarding the pickle drying out, it may be an idea to cut circles out of grease-proof paper to lay over the surface of the pickle before finally sealing the bottles.

Chef's notes

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

Use 1 teaspoon 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.

I am not totally convinced that it is necessary to add pickled gherkins to a recipe that is to be pickled - however, it won't do any harm. I added a full 340g jar of small pickled gherkins with vinegar to the most recent batch I made and it tasted perfect. I'll leave it up to you to decide.

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