Best 4 The Almost Original Branston Pickle Recipes
Branston pickle is a British condiment originally produced by Crosse & Blackwell. It is a sweet and tangy pickle made from a variety of vegetables, including carrots, cauliflower, onions, and gherkins, and flavored with spices and herbs. The almost original Branston pickle is a homemade version of the classic condiment that uses simple pantry ingredients and traditional methods to recreate the unique flavor and texture of the original recipe. This article will provide you with a comprehensive guide to making the almost original Branston pickle, including the necessary ingredients, step-by-step instructions, and tips for achieving the perfect balance of flavors.
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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.
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.
BRANSTON PICKLE AND CHEESE SANDWICH
Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
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.
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.
Tips:
- Choose the right ingredients: Use fresh, high-quality vegetables and fruits. Make sure the spices and herbs are fresh and flavorful.
- Prepare the vegetables and fruits properly: Cut them into uniform pieces so that they cook evenly. Soaking the vegetables in salt water before cooking can help to remove bitterness.
- Use a variety of spices and herbs: This will give the pickle a complex and flavorful taste. Experiment with different combinations until you find one that you like.
- Cook the pickle slowly and gently: This will help to preserve the flavor and texture of the vegetables and fruits.
- Let the pickle mature for at least two weeks before eating: This will allow the flavors to meld and develop. The pickle will continue to improve in flavor over time.
Conclusion:
Branston pickle is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for adding flavor to sandwiches, salads, and burgers. It can also be used as a dipping sauce for vegetables or crackers. With its unique flavor and texture, Branston pickle is a surefire way to add some excitement to your next meal.
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