Not Quite Branston Pickle But Pretty Good 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.

NOT QUITE BRANSTON PICKLE (BUT PRETTY GOOD!)



Not Quite Branston Pickle (but pretty good!) image

Trying to recreate the Original with the ingredients given on the label - can't get the colour but it's a fine pickle nonetheless.

Provided by JuicyJu

Time 2h

Yield Makes about 4 x 720g branston jars

Number Of Ingredients 0

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.

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

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