Branston Pickle Recipe Jamie Oliver

SPICY CUCUMBER PICKLE

Steps:

• Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
• Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
• Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
• Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!

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.

EASY HOMEMADE PICKLE

Steps:

• Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
• Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
• Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

BRANSTON PICKLE

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!)

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.