The Almost Original Branston Pickle Recipes

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.

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.

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.