Best The Almost Original Branston Pickle Recipes

Sweet Brown Pickle image

Provided by Millereg

Categories Sauces

Time 2h45m

Yield 16 ounces, 12 serving(s)

Number Of Ingredients 18

2 1/2 ounces carrots, cut into 3 mm cubes
1/4 medium swede, cut into 3 mm cubes
1 clove garlic, finely chopped
1 ounce dates, finely chopped
1/4 cauliflower, finely chopped
1/2 onion, finely chopped
1/2 medium apple, finely chopped
1/2 medium unpeeled zucchini, finely chopped
4 sweet gherkins, finely chopped
2 ounces dark brown sugar
1 teaspoon salt
1 tablespoon lemon juice
3 ounces malt vinegar, or cider vinegar
1/4 tablespoon Worcestershire sauce
1/2 teaspoon mustard seeds
1/2 teaspoon ground allspice
1 dash cayenne pepper (optional)
caramel coloring (e.g. liquid browning, as required or desired. The commercial brand of this pickle is dark brown in c)

Steps:

Combine all the ingredients except the caramel colouring in a large saucepan.
Bring to the boil and then reduce the heat to a simmer.
Cook until the swede is cooked through but still firm, about 1½ to 2 hours.
Add the caramel colouring until the colour is dark brown.
Bottle and seal.
The flavour will improve if the pickle is allowed to age for a few weeks before using.

Branston Pickle and Cheese Sandwich image

Provided by Perfect Pixie

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices bread, white works best or 1 roll, again white works best
1 tablespoon branston pickle
3 slices medium cheddar, thickly cut or 1/4 cup medium cheddar, grated

Steps:

Place the cheese on bread or roll.
Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
Put top piece of bread on.
Cut into a diagonal triangle.
Enjoy.

Branston Pickle image

Provided by Millereg

Categories Sauces

Time P21DT1h

Yield 4 pints approximately, 64 serving(s)

Number Of Ingredients 18

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

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.