branston pickle

**Flummery** · 11-03-2009, 10:23 AM

You need quite a variety of veg, if I remember Branston correctly - small cubes of carrot etc. The problem I have with Branston is I find to too salty.

If I wanted to replicate it I would read the ingredients list and then use a chutney recipe for the correct quantities of vinegar, sugar and fruti/veg. Then substitute the veg on the ingredients list. Remember that the largest ingredient is first - that gives you some idea of quantities.

**JILLY JACKSON** · 11-03-2009, 10:36 AM

Brilliant!!Thanks flum!!Will have a go at end of growing season have already saved lots of jars

**Capsid** · 11-03-2009, 10:40 AM

I made this last year and it's very good!

Branston Pickle Recipe : Recipezaar

**Flummery** · 11-03-2009, 10:42 AM

Well, there you go! Brill Mark.

**scarey55** · 11-03-2009, 11:04 AM

I found this on an American Ex pats website - I've never made it but will give it a try once the "real" stuff has run out (I can't get it here

)

Ingredients:
1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga (swede), cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium courgette, finely chopped
5 sweet gherkins, finely chopped
1/2 pound dark brown sugar
1 teaspoon salt
1 lemon, juiced
1/2 cup apple cider vinegar
caramel colouring or "Kitchen Bouquet" (don't know what this is but if you click on the link and go down the page it tells you what you can substitute and how to make an equivalent - I should think that gravy browning would do)

Directions:

Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until swede is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using.

This recipe from CDKitchen for Branston Pickle serves/makes 1

**JILLY JACKSON** · 11-03-2009, 11:38 AM

Wow!! Looks great,have now got recipes ,so grateful all,oh, whats zuchini?Whats the best way to get the jars sterilised?do i use the original lids?Sorry for this degree of ignorance

**msflocks** · 11-03-2009, 11:51 AM

Zucchini are courgettes and I think a good dishwasher setting is sterilising. Or you can buya pack of cheap sterilising tablets in the baby dept at boots or tesco etc. Just add them to correct amount of water and leave clean jars and lids to soak.

ZF

**Farmer_Gyles** · 11-03-2009, 12:09 PM

ok i'm definitely gonna make pickle this year ......
i will i will i will ...........

**JILLY JACKSON** · 11-03-2009, 12:30 PM

thanks again,googled zuchini and came up with courgettes also Ha Ha.My seed pack said marrow,hence my confusion!

A good pickle will make hubbys heart glad.Have you signed up for this forum yet big sis?

**lettucegrow!** · 11-03-2009, 08:50 PM

A really good book for info. on all this is the WI Best Kept Secrets book on Jams Pickles and Chutneys. I wanted to do more pickling a couple of years ago and invested in this book( didn't tell anyone then, of course, it is a WI book) but it is really informative. I now make my own lemon curd and pickle all the surplus in the autumn.
I think according to the 'rules' you're not supposed to reuse lids, but I do and as long as you clean well and sterilise( hot water, then in hot oven 3/10 mins 325 f) I've had no probs. I like the idea of making branston pickle, might have to have a go at that one later in the year. Good luck!

**JILLY JACKSON** · 11-03-2009, 10:17 PM

Where did you get the book?do you have to go to wi to get it?Do you find that you save money by making your own?Oh dear,so many questions!ha ha.i just want to have a go at everything that looks fun and gives a sense of accomplishment i suppose.

**rogesse** · 11-03-2009, 10:53 PM

Scarry55's recipe looks very much like one I tried last year and it was a triumph- couldn't really taste much difference - infact IMHO mine was much better!

**lettucegrow!** · 12-03-2009, 07:15 AM

I think I bought the book in Waterstones. They'd order it in if they haven't got it in stock.
It does give a great sense of accomplishment making your own food and I think it's cheaper( definitely tastier) as long as you don't go mad and buy fancy jars/labels that can cost the earth and use the fruit/veg that's in season when it's plentiful.
Problem is where to store it all!!

**-pat m** · 17-03-2009, 09:35 PM

Originally posted by Capsid View Post

I made this last year and it's very good!

Branston Pickle Recipe : Recipezaar

Thanks for that

I have saved it in my bookmarks for later in the year�.don�t you love Americans (for their recipes) Ounces!!! I�m only 41 but still feel nostalgic about imperial measurements

Regards

Pat

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