Branston Pickle is a popular condiment that originated in the United Kingdom. It was first created in 1922 by Crosse & Blackwell, a British food company. The pickle is named after the town of Branston in Staffordshire, England, where it was initially produced.
Branston Pickle is a tangy and sweet chutney-like relish made from a combination of chopped vegetables, fruit, and spices. The exact recipe and flavors may vary slightly between commercial brands and homemade versions, but the typical ingredients include a mix of finely chopped or grated onions, carrots, apples, and cauliflower, along with dried fruits like dates and apricots. The pickle is seasoned with brown sugar, malt vinegar, mustard seeds, and turmeric, which give it its distinctive flavor.
Branston Pickle is enjoyed as a condiment and is particularly popular in sandwiches and cheese platters. It adds a zesty and sweet element to various dishes and is often paired with cheddar cheese, cold meats, or crusty bread. Some people also use it in recipes like meat pies, sausage rolls, and as a flavor enhancer in savory dishes.
The flavors of Branston Pickle can be described as a combination of tangy, sweet, and slightly spicy. It has a rich and complex taste profile due to the blend of vegetables, fruits, and spices. The sweetness comes from the caramelized brown sugar, while the tanginess comes from the malt vinegar and the combination of vegetables. The mustard seeds add a subtle heat and the turmeric contributes a warm and earthy flavor.
Overall, Branston Pickle offers a unique and versatile flavor that complements a wide range of dishes, making it a beloved condiment in British cuisine.
Branston pickles
Ingredients
- 2 large onions finely chopped
- medium carrots grated
- 2 medium apples peeled, cored, and grated
- 1 small cauliflower cut into small florets
- 7 Oz dried dates chopped
- 7 Oz dried apricots chopped
- 9 Oz brown sugar
- 1 1/4 Cup malt vinegar
- 1 Tbsp mustard seeds
- 1 Tbsp turmeric
- 1 Tbsp cornstarch optional, for thickening
- Salt to taste
Instructions
- Place the onions, carrots, apples, cauliflower, dates, and apricots in a large saucepan or preserving pan.
- Add the brown sugar, malt vinegar, mustard seeds, turmeric, and a pinch of salt to the pan. Stir well to combine all the ingredients.
- Place the pan over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer for about 1 hour, or until the vegetables are tender and the mixture has thickened. Stir occasionally to prevent sticking.
- If you prefer a thicker consistency, you can mix the cornstarch with a little water to form a slurry and add it to the pan. Cook for an additional 5 minutes to allow the mixture to thicken.
- Taste the pickle and adjust the seasoning if needed by adding more salt or sugar according to your preference.
- While the pickle is still hot, transfer it to sterilized jars, leaving a small headspace at the top. Seal the jars tightly.
- Allow the Branston Pickle to cool completely before storing it in a cool, dark place for at least a couple of weeks to allow the flavors to develop. It’s best to leave it for a month or longer for optimal flavor.