Branston Pickle And Cheese Sandwich Recipes

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THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!



The Almost Original Branston Pickle Recipe! image

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!

Provided by French Tart

Categories     Sauces

Time 2h30m

Yield 4 1 lb Jars

Number Of Ingredients 16

9 ounces carrots, peeled and cut into small chunks
1 medium swede, peeled and cut into small chunks
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
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

Steps:

  • 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.

BRANSTON PICKLE AND CHEESE SANDWICH



Branston Pickle and Cheese Sandwich image

Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices bread, white works best or 1 roll, again white works best
1 tablespoon branston pickle
3 slices medium cheddar, thickly cut or 1/4 cup medium cheddar, grated

Steps:

  • Place the cheese on bread or roll.
  • Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
  • Put top piece of bread on.
  • Cut into a diagonal triangle.
  • Enjoy.

TUNA AND BRANSTON PICKLE MELT



Tuna and Branston Pickle Melt image

Yes, I know that it sounds vile, but try it--it really is quite yummy. Everybody that I have made try it agrees with me! For all of you non-Brits out there..Branston Pickle is a combination of various vegetables in very small chunks pickled in a sweet brown sauce,usually served with salads, cold meats or in sandwiches. It's typically English, but is definitely available here in Australia, so may well be in the U.S. If you ever see it, I recommend you try it, it's good stuff!!

Provided by Noo8820

Categories     Lunch/Snacks

Time 15m

Yield 3 slices

Number Of Ingredients 5

3 slices bread, your choice
3 tablespoons mayonnaise
6 teaspoons branston pickles
3 -6 slices cheddar cheese
185 g tuna

Steps:

  • Drain the tuna and mash well with the mayo until it is really soft.
  • Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of the tuna and cover with the cheese.
  • Place under a grill until the cheese has melted. Mind that you don't burn your mouth on the hot pickle.

Nutrition Facts : Calories 326.2, Fat 18, SaturatedFat 7.6, Cholesterol 56.7, Sodium 482.1, Carbohydrate 16.7, Fiber 0.7, Sugar 2.2, Protein 23.4

NOT BRANSTON PICKLE RELISH (EASY AND DELICIOUS!)



Not Branston Pickle Relish (Easy and Delicious!) image

I was drowning in zucchini last year and after looking at several of the Branston pickle recipes here, I came up with a pickle relish of my own. This recipe is in ratio form and can easily be doubled, tripled, or quadrupled. I often make it in a small batch and put it in the fridge where it keeps well for weeks at a time. It is awesome on sandwiches and meats (as a vegetarian, I love it on a veggie and cheese sandwich). I have also given it as gifts. Let me know if you like it too.

Provided by Honeywine

Categories     Onions

Time 35m

Yield 4 cups, 24 serving(s)

Number Of Ingredients 7

2 cups diced zucchini
1 cup diced bell pepper
1 cup diced onion
1 cup apple cider vinegar
1 cup brown sugar
2 tablespoons lemon juice
1 dash salt

Steps:

  • Mix all ingredients in a stock pot.
  • Bring to a simmer and cook until the vegetables are tender.
  • Can the relish as you would any other or put in a sealed container in the refrigerator.

Nutrition Facts : Calories 42.7, Sodium 12, Carbohydrate 10.4, Fiber 0.3, Sugar 9.5, Protein 0.2

BRANSTON PICKLE



Branston Pickle image

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

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

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.

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