Not Quite Branston Pickle But Pretty Good Recipes
NOT BRANSTON PICKLE RELISH (EASY AND DELICIOUS!)
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
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
NOT QUITE BRANSTON PICKLE (BUT PRETTY GOOD!)
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.
BRANSTON PICKLE
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
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.
THE ALMOST ORIGINAL BRANSTON PICKLE RECIPE!
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
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.
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