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Traditional English Recipe - Branston Pickle
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 It was originally made by Crosse & Blackwell in 1922, in the Branston suburb of Burton upon Trent.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 before you add the pickle, to avoid the glass cracking.
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
- 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.
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.