Branston Pickle Recipe

Name: Branston Pickle
Prep time: 45 min
Cook time: 30300 min
Total time: 30345 min
Yield: Serves 1 or more
Ingredients: 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

Recreate the magic of a classic British ploughman's lunch with this homemade Branston Pickle recipe! This vibrant and tangy vegetable pickle, a UK pub staple, is surprisingly easy to make despite its impressive ingredient list. The result is a deeply flavorful condiment perfect for pairing with cheeses, crackers, and more. Get ready to impress your friends and family with this homemade version of a beloved British classic!

Prep Time 45 mins

Cook Time 30300 mins

Calories 38.5 kcal

Protein 1g

Rating 4.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Carbs

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