Branston Pickle Balsamic Vinaigrette Recipes

BRANSTON PICKLE BALSAMIC VINAIGRETTE

Steps:

• Add water, vinegar, garlic, oregano, sugar, pepper, and salt ; whisk to combine.
• Whisking constantly, drizzle in oil in slow steady stream until combined.
• (Make-ahead: Refrigerate in airtight container for up to 1 week.

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.

BALSAMIC PICKLED SHALLOTS

Steps:

• Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
• Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

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.

PICKLED SHALLOTS AND GARLIC IN BALSAMIC VINEGAR

Steps:

• Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.
• Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
• Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
• Place the onions and garlic, mixed together, in sterilised bottles or jars.
• In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
• Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.