Almost Original Branston Pickle
Almost Original Branston Pickle
http://www.food.com/recipe/the-almost-original-branston-pickle-recipe-246675
Recipe by French Tart
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
YIELD 4 1 lb Jars
Ingredients
9 ounces carrots, peeled and cut into small chunks
1 medium swede, peeled and cut into small chunks (rutabaga)
4 -5 garlic cloves, peeled and finely chopped
5 ounces dates, finely chopped
1 small cauliflower, finely chopped
2 onions, peeled and finely chopped
2 medium apples, finely chopped, unpeeled
2 medium finely chopped courgettes, unpeeled (zucchini)
15 -20 small cornichons or 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
Directions
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Nutrition Info
Serving Size: 1 (3313 g) Servings Per Recipe: 1
AMOUNT PER SERVING% DAILY VALUE
Calories 583.8
Calories from Fat 18 3%
Total Fat 2 g 3%
Saturated Fat 0.4 g 1%
Cholesterol 0 mg 0%
Sodium 2378.3 mg 99%
Total Carbohydrate 141.3 g 47%
Dietary Fiber 14.7 g 58%
Sugars 117.5 g 470%
Protein 7.1 g 14%
Alternate Version
http://www.pickyourown.org/branstonpickle.htm
This must be stored in the refrigerator, as it has not been lab tested for storage safety outside of the fridge.
For those unfamiliar, Branston Pickle is a spiced vegetable mixture, not like any American relish. It is dark brown in color, sweet, sour and savory. It is traditionally served with "ploughman's" lunches and cheese sandwiches. Some also use it in cooking, typically added to curries, stews and Welsh rarebit.
Yield: 3 pints
Ingredients
3/4 cup malt vinegar (apple cider vinegar will do if you can't get malt)
1 medium carrot, chopped into 1/8 inch cubes
1 cup rutabaga (called a Swede in the UK and Australia), chopped into 1/8 inch cubes. You can use turnips, if you can't find rutabagas.
2 cloves garlic, minced (about 2 teaspoons)
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1 tablespoon Worcestershire sauce
1/4 cup chopped dried apricots
1/4 cup chopped prunes
1/4 cup raisins
1/2 pound dark brown sugar
1 teaspoon salt
1 tablespoon corn starch (aka corn flour)
1/4 cup lemon juice,
caramel coloring (optional)
Directions - How to Make Pickle Relish
Step 1 - Wash and Chop
Wash and chop the vegetables and dried fruits! You can use a food processor!
Step 2 - Combine and bring to a low boil
Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the caramel coloring and cornstarch in a large pot. Heat over low heat; this is a slow process. You may want to use a crock pot (i.e., a slow cooker) on low or medium heat. The mixture should become very thick and viscous as it cooks down, but you can add a little water from time to time to maintain the consistency you desire.
Step 3 - Simmer
Simmer for about 1.5 to 2 hours or until the the rutabaga/swede/turnips are slightly softened.
Step 4 - Add the cornstarch, caramel, remaining vinegar
In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes then remove from the heat and allow to cool to room temperature.
Step 5 - Let flavor develop in the fridge
After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.
http://www.food.com/recipe/the-almost-original-branston-pickle-recipe-246675
Recipe by French Tart
One of the best-known British commercialised pickles or relishes, is that of Branston Pickle, a spiced vegetable mixture - and a staple for all cheese sarnies (sandwiches) and ploughman's lunches! There are many generic brands on the market now, but this is the closest set of ingredients and the most authentic taste, compared with the Original Branston Pickle recipe! Branston Pickle is wonderful when added to curries and stews, and you MUST try it with toasted cheese or Welsh rarebit - delicious!
YIELD 4 1 lb Jars
Ingredients
9 ounces carrots, peeled and cut into small chunks
1 medium swede, peeled and cut into small chunks (rutabaga)
4 -5 garlic cloves, peeled and finely chopped
5 ounces dates, finely chopped
1 small cauliflower, finely chopped
2 onions, peeled and finely chopped
2 medium apples, finely chopped, unpeeled
2 medium finely chopped courgettes, unpeeled (zucchini)
15 -20 small cornichons or 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
Directions
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Nutrition Info
Serving Size: 1 (3313 g) Servings Per Recipe: 1
AMOUNT PER SERVING% DAILY VALUE
Calories 583.8
Calories from Fat 18 3%
Total Fat 2 g 3%
Saturated Fat 0.4 g 1%
Cholesterol 0 mg 0%
Sodium 2378.3 mg 99%
Total Carbohydrate 141.3 g 47%
Dietary Fiber 14.7 g 58%
Sugars 117.5 g 470%
Protein 7.1 g 14%
Alternate Version
http://www.pickyourown.org/branstonpickle.htm
This must be stored in the refrigerator, as it has not been lab tested for storage safety outside of the fridge.
For those unfamiliar, Branston Pickle is a spiced vegetable mixture, not like any American relish. It is dark brown in color, sweet, sour and savory. It is traditionally served with "ploughman's" lunches and cheese sandwiches. Some also use it in cooking, typically added to curries, stews and Welsh rarebit.
Yield: 3 pints
Ingredients
3/4 cup malt vinegar (apple cider vinegar will do if you can't get malt)
1 medium carrot, chopped into 1/8 inch cubes
1 cup rutabaga (called a Swede in the UK and Australia), chopped into 1/8 inch cubes. You can use turnips, if you can't find rutabagas.
2 cloves garlic, minced (about 2 teaspoons)
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1 tablespoon Worcestershire sauce
1/4 cup chopped dried apricots
1/4 cup chopped prunes
1/4 cup raisins
1/2 pound dark brown sugar
1 teaspoon salt
1 tablespoon corn starch (aka corn flour)
1/4 cup lemon juice,
caramel coloring (optional)
Directions - How to Make Pickle Relish
Step 1 - Wash and Chop
Wash and chop the vegetables and dried fruits! You can use a food processor!
Step 2 - Combine and bring to a low boil
Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the caramel coloring and cornstarch in a large pot. Heat over low heat; this is a slow process. You may want to use a crock pot (i.e., a slow cooker) on low or medium heat. The mixture should become very thick and viscous as it cooks down, but you can add a little water from time to time to maintain the consistency you desire.
Step 3 - Simmer
Simmer for about 1.5 to 2 hours or until the the rutabaga/swede/turnips are slightly softened.
Step 4 - Add the cornstarch, caramel, remaining vinegar
In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes then remove from the heat and allow to cool to room temperature.
Step 5 - Let flavor develop in the fridge
After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.