Ingredients for The Almost Original Branston Pickle Recipe
- 250g Carrots, peeled and diced
- Swede
- Garlic Cloves
- Dates
- 250g Cauliflower, cut into small florets
- 500g Onions, finely chopped
- 250g Apples (Bramley or similar), peeled, cored and diced
- Courgettes
- Cornichons
- Dark Brown Sugar
- 2 tbsp Salt
- Lemon Juice
- Malt Vinegar
- Mustard Seeds
- Ground Allspice
- Cayenne Pepper
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How to Make The Almost Original Branston Pickle Recipe
- Wash and prepare all vegetables as indicated in the ingredients list.
- In a large, heavy-bottomed pan, combine all the prepared vegetables.
- Add the vinegar, sugar, salt, mustard powder, and spices. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently for 150 minutes, stirring occasionally to prevent sticking. The mixture should thicken and reduce.
- Skim off any foam that rises to the surface during simmering.
- After 150 minutes, carefully transfer the hot Branston Pickle into sterilised jars, leaving a small space at the top.
- Seal the jars tightly and leave to cool completely. The pickle will thicken further as it cools.
- Once completely cool, store the Branston Pickle in a cool, dark place. It will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
470g
Fat
1g
Carbs
47g