Branston Pickle is a well known brand of savoury foods in the UK. It was originally made by Crosse & Blackwell in 1922, in the Branston suburb of Burton upon Trent. If making it is a bit of a faff, you can easily order it online.
It's very important to use sterile glass jars for storage and make sure they're hot to avoid the glass cracking.
Ingredients
9 ounces carrots, peeled, cut into small chunks
1 medium swede, peeled, cut into small chunks
4-5 garlic cloves, peeled, finely chopped
5 ounces dates, finely chopped
1 small cauliflower, finely chopped
2 onions, peeled and finely chopped
2 medium apples, unpeeled, finely chopped,
2 medium courgettes, unpeeled, finely chopped
15-20 small gherkins, finely chopped
10 ounces dark brown sugar
1 teaspoon salt
4 tablespoons lemon juice
3/4 pint malt vinegar
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper
Method
- Put all the ingredients in a large saucepan and bring them to the boil.
- Once boiling, reduce the heat to a simmer and cook until the swede is cooked, but still remains firm (takes about 2 hours depending on the size of the chunks).
- Stir well.
- Spoon the mixture into hot, sterile jars and seal them.
- Allow the pickle to age for a few weeks before using.
!Note - This pickle is usually served with cheese, ploughman's lunches, in sandwiches, and with cold cuts and meats. It is also great when added to curries or stews.
Definitions
To boil: To cook a liquid at a temperature of at least 100°C.
To chop: To cut food into small even-sized pieces using a knife or food processor.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.
