Branston Pickle Recipe #26952
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.
by Mille® ™
21 days | 1 hour prep
SERVES 64 , 4 pints approximately
- 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
- 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.
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5 stars