Best Branston Pickle Balsamic Vinaigrette Recipes
BRANSTON PICKLE BALSAMIC VINAIGRETTE
This is a copycat of Boston Pizza's house dressing which is delicious!!!! They said theirs contained sun dried tomatoes but it sure looked and tasted like Branston to me. This is now my signature dressing and is delicious on any green salad or vegetable dish!
Provided by ms.susan
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 667.2, Fat 72.2, SaturatedFat 10, Sodium 1778.7, Carbohydrate 7.4, Fiber 1.4, Sugar 3.9, Protein 0.9
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
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.
PICKLED SHALLOTS AND GARLIC IN BALSAMIC VINEGAR
This recipe combines shallots, garlic and balsamic vinegar to make a flavourful relish, delicious with cheese or cold meats. Time does not include salting and cooling.
Provided by English_Rose
Categories Onions
Time 35m
Yield 1 pound, approx
Number Of Ingredients 8
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.
Nutrition Facts : Calories 451.1, Fat 0.8, SaturatedFat 0.1, Sodium 22227.5, Carbohydrate 105.1, Fiber 1.3, Sugar 9.4, Protein 15.2
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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