History
Branston Pickle, a quintessentially British condiment, was first created in 1922 by the Crosse & Blackwell company in the village of Branston, Staffordshire. Originally developed as a way to preserve vegetables, it quickly became a staple in British households. The recipe has largely remained unchanged, retaining its unique blend of ingredients and distinctive taste.
Flavor Profile
Branston Pickle is known for its tangy, sweet, and savory flavor. It combines chunks of vegetables like carrots, rutabaga, and onions with vinegar, spices, and brown sugar. This mixture creates a rich and complex taste, with a slight crunch from the vegetables. The balance of sweet and sour notes makes it a versatile accompaniment to many dishes.
Popularity and Serving
Popular in the UK, Branston Pickle is a favorite in sandwiches, particularly the classic Ploughman’s Lunch, which pairs it with cheese, bread, and salad. It’s also enjoyed with cold meats and pies. Despite being a traditional British condiment, its appeal has spread internationally, with fans appreciating its distinctive flavor in various culinary contexts. Whether in a simple cheese sandwich or as a side to elevate a meal, Branston Pickle remains a beloved part of British cuisine.
Branston Pickles
Ingredients
- 1 lb onions finely chopped
- 1 lb cauliflower small florets
- 1 lb carrots diced
- 1 lb apples peeled and chopped
- 1 lb rutabaga peeled and diced
- 2 cups malt vinegar
- 1 ½ cups brown sugar
- 1 tbsp mustard seeds
- 1 tbsp ground allspice
- 1 tbsp ground ginger
- 1 tbsp salt
- 1 cup raisins chopped
Instructions
**Prepare Vegetables:**
- – In a large pot, combine onions, cauliflower, carrots, apples, and rutabaga.
- – Add the vinegar and bring to a boil.
**Simmer:**
- – Reduce heat and simmer for about 1 hour until vegetables are tender.
**Add Sugar and Spices:**
- – Stir in the brown sugar, mustard seeds, allspice, ginger, and salt.
- – Cook for another 30 minutes, stirring occasionally.
**Add Raisins:**
- – Stir in the chopped raisins and cook for an additional 10 minutes.
**Cool and Store:**
- – Remove from heat and let cool.
- – Transfer to sterilized jars and seal.
Notes
– **Serving Suggestions:** Serve with cheese, meats, or as part of a ploughman’s lunch.
