Best 2 The Almost Original Branston Pickle Recipes
Branston Pickle, a beloved British condiment, has been tantalizing taste buds since the Victorian era. Crafted from a harmonious blend of vegetables, fruits, and spices, this delectable pickle boasts a rich, tangy flavor profile with a hint of sweetness. Traditionally served alongside cold cuts, cheeses, and ploughman's lunch, its versatility extends to enhancing sandwiches, salads, and pies. This article presents a collection of recipes, including the almost-original Branston Pickle recipe, a traditional version that captures the essence of the classic condiment, and a modern rendition that incorporates a unique twist on flavors. Additionally, a Branston Pickle chutney recipe offers a sweet and tangy variation perfect for complementing curries and grilled meats. For those seeking a vegan alternative, a Branston Pickle relish recipe provides a delightful plant-based option bursting with flavors.
Let's cook with our recipes!
BRANSTON PICKLE
Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.
Provided by Millereg
Categories Sauces
Time P21DT1h
Yield 4 pints approximately, 64 serving(s)
Number Of Ingredients 18
Steps:
- Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
- Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
- Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
- Then add the liquid colouring until the colour is dark brown.
- Spoon into warm sterilized jars and seal.
- Leave for at least 3 weeks to let the flavours mature.
NOT QUITE BRANSTON PICKLE (BUT PRETTY GOOD!)
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
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.
Tips:
- Choose the right cucumbers. Gherkins or small pickling cucumbers are best for Branston pickle, as they have a firm texture and a delicate flavor that will absorb the pickling liquid well.
- Use fresh, ripe vegetables. The fresher the vegetables, the better the pickle will taste. Look for vegetables that are free of blemishes and bruises.
- Prepare the vegetables properly. Before pickling the vegetables, they need to be cleaned, peeled, and cut into uniform pieces. This will help them to pickle evenly.
- Use a good quality pickling liquid. The pickling liquid is what gives Branston pickle its characteristic flavor. Use a recipe that uses a combination of vinegar, sugar, and spices.
- Let the pickle age. Branston pickle needs time to develop its full flavor. Allow it to age for at least two weeks before eating.
Conclusion:
Branston pickle is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be used as a sandwich spread, a topping for burgers and hot dogs, or a side dish with roasted meats. It can also be used to make a delicious chutney or relish.
If you're looking for a new and exciting way to enjoy your vegetables, give Branston pickle a try. You won't be disappointed!
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