Brown pickle

Crud title I know... brain has wandered off...

Does anyone have a recipe of how to make pickle like them there Branston peeps do? I love it..

Not tried it myself yet, but thinking about it:

http://www.learnenglish.de/Recipe/branstonpickle.htm

Thanks for that, Spar - I was just thinking the other day that I had a book with a recipe for a Branston type pickle in, but I've obviously been a bit too thorough and passed the book on!

Dandelion wrote:Thanks for that, Spar - I was just thinking the other day that I had a book with a recipe for a Branston type pickle in, but I've obviously been a bit too thorough and passed the book on!

I looked through all my books (& I think I have a fair few with pickle recipes) & that is the one recipe that doesn't appear anywhere so it was one that I had to grab off of the web sometime ago I just haven't got around to trying it yet...

sparhawk wrote:Not tried it myself yet, but thinking about it:

http://www.learnenglish.de/Recipe/branstonpickle.htm

Exellent! Thanks so much

The book was 'Low Cost Living' by John Harrison - I had forgotten that there were some good recipes in it when I went through my last book purge!

Found this recipe on the Great british kitchen website: http://www.greatbritishkitchen.co.uk

One of the best-known commercially available pickles is Branston Pickle, a spiced vegetable mixture. There are several similar products on the market, made by various large manufacturers.

Ingredients:

250g Carrots, cut into 3 mm (1/8 inch) cubes (9 oz)
1 Medium Swede, cut into 3 mm (1/8 inch) cubes
4 Cloves Garlic, finely chopped
125g Dates, finely chopped (4 1/2 oz)
1 Cauliflower, finely chopped
2 Onions, finely chopped
2 Medium Apples, finely chopped
2 Medium Courgettes, finely chopped (unpeeled)
15 Sweet gherkins, finely chopped
225g Dark brown sugar (8 oz)
1 Teaspoon Salt
4 Tablespoon Lemon juice
350 ml Cider vinegar, or malt vinegar (12 fl oz)
1 Tablespoon Worcestershire sauce
2 Teaspoon Mustard seeds
2 Teaspoon Ground allspice
few dashes Cayenne pepper (optional)
Caramel colouring (e.g. liquid browning) as required

Method:
Makes 4 x 500 ml (16 fl oz) jars

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 1 1/2 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.

oooo

I love Branston pickle, but you can only get i in specialist expat shops over here and it costs silly money.

I sense a trial coming on....

Badger wrote:
I sense a trial coming on....

I didn't do it, Guv.. honest... was that uffer fella wot done it...

Bless you, Akuma, my sweetipop, another one for my black book.. you're in it now.....

Didn’t have time to log on yesterday as I was making my “Branston” pickle! The recipe from USA looks like the very long list of ingredients on the real product. My version is based on my garden produce. And one point I considered over the last 4 years of making it is that the original product is brown goo pickle with small cubes of veg in it. So you may be interested in the idea that you cook the “goo” first and reduce and then add the cubed veg that you don’t want to disintegrate.

If any one is interested I just make the chutney with
1kg apple
0.5 kg onion
0.5 kg tomato
2 kg sugar
1 litre vinegar (hold back 0.25 litre just in case you don’t need it)
1 or 2 chilli
40g salt
1 tablespoon ginger
2 tablespoon cinnamon
1 teaspoon mixed spice
this year I added 0.5 kg zwetschgen plums to make a richer sauce and a courgette

The above is all boiled up like any other chutney and reduced.
Then add 1.5kg cubed veg from the list, what ever you have available!
Beetroot, carrot, swede, kohl rabi, celeriac, cauliflower, parsnip

Cook up until veg soft and it looks right. Pot in hot sterilised jars. I let it mature for a couple of months.