Ingrédients pour Branston Pickle
- 500g carrots
- 500g swede
- 4 garlic cloves
- 200g dates
- 200g cauliflower
- 2 large onions
- 2 large cooking apples
- 2 medium zucchini
- 100g sweet gherkins
- 120ml dark brown sugar
- 2 tbsp salt
- Lemon Juice
- 480ml malt vinegar
- Worcestershire Sauce
- 1 tbsp mustard seeds
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- 1 tsp browning sauce
- 2 tbsp molasses or treacle
- 1 tsp celery seed
- 1 tsp ground ginger
- 1 tsp turmeric
- 170ml white wine vinegar
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Comment préparer Branston Pickle
- Cube 500g carrots and 500g swede into 1cm pieces. Finely chop 4 cloves garlic, 200g pitted dates, 200g cauliflower florets, 2 large onions, 2 large apples (peeled, cored and chopped), 2 medium zucchini (diced), and 100g gherkins.
- In a large saucepan, combine the carrots, swede, garlic, dates, cauliflower, onions, apples, zucchini, and gherkins. Add 170ml malt vinegar, 170ml white wine vinegar, 170g sugar, 1 tbsp mustard powder, 1 tbsp ground ginger, 1 tsp turmeric, 1 tsp celery seed, and 1 tsp salt.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the swede is tender but still holds its shape. Stir occasionally to prevent sticking.
- Stir in 2-3 tbsp of brown food colouring (adjust to achieve desired dark brown colour).
- While the pickle simmers, sterilize jars by washing in hot, soapy water, rinsing well, and drying completely.
- Carefully spoon the hot pickle into the sterilized jars, leaving about 1cm headspace.
- Seal the jars tightly. Let the jars cool completely.
- Leave the sealed jars for at least 3 weeks in a cool, dark place to allow the flavors to mature. The pickle will continue to improve in flavour over several months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
0g
Carbs
3g
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