Not Quite Branston Pickle But Pretty Good Recipes

BRANSTON PICKLE

Branston Pickle image

Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses.

Provided by Millereg

Categories Sauces

Time P21DT1h

Yield 4 pints approximately, 64 serving(s)

Number Of Ingredients 18

Ingredients

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

Steps:

Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
Then add the liquid colouring until the colour is dark brown.
Spoon into warm sterilized jars and seal.
Leave for at least 3 weeks to let the flavours mature.

A BRITISH CLASSIC - PAN YAN PICKLE

A British Classic - Pan Yan Pickle image

A classic British No-Cook pickle for your sandwiches and cheese board! Remember Pan Yan pickle? It was a firm favourite in our home and my dad loved it slathered on top of cheese on toast! Now sadly discontinued, this fabulous British pickle with the catchy name is easy to make! I have fiddled around and recreated this recipe, and I am delighted with the results even though I say so myself. Lighter and with more "tang" then Branston pickle, I love it in sandwiches. Adjust the curry powder to your own tastes.

Provided by French Tart

Categories Apple

Time P14DT15m

Yield 7 half pound jars

Number Of Ingredients 7

Ingredients

1 lb bramley apple, peeled, cored and minced
1 lb dates, minced
1 lb sultana, minced
3/4 pint malt vinegar
1 lb soft brown sugar
2 -3 teaspoons Madras curry powder
salt and pepper

Steps:

Stir all the ingredients together and leave for 24 hours.
Put in clean and sterilised jars.
Tastes better after 2 weeks storage in a cool dry place and makes about 7 x 1/2 lb jars.

Nutrition Facts : Calories 669.9, Fat 0.7, SaturatedFat 0.1, Sodium 37.9, Carbohydrate 173.2, Fiber 9.5, Sugar 148.9, Protein 4

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