Branston Pickle

Scotch Branston Pickle Recipe | Vegetarian Scottish Food

Region / culture: Scotland | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 10 |

Vegetarian diet

Introduction

Branston Pickle is a classic British condiment, beloved for its tangy, sweet, and slightly spicy flavor profile. This chunky pickle is a staple in many households, often served alongside cheeses, cold meats, and sandwiches, particularly the iconic ploughman's lunch. The recipe provided here offers a homemade take on this cherished store-bought item, allowing you to capture the essence of traditional British cuisine right in your own kitchen. With a mix of vegetables, fruits, and a rich blend of spices and vinegar, this Branston Pickle recipe promises to add a burst of flavor to any meal.

History

The original Branston Pickle was first created in 1922 in the village of Branston, near Burton upon Trent, Staffordshire, England. It was made by Crosse & Blackwell, a leading brand in the British food industry. The pickle quickly became a beloved condiment throughout the United Kingdom, known for its unique combination of vegetables in a thick, sweet, and tangy sauce. Over the years, the recipe has seen various adaptations, but the core ingredients and preparation methods have remained largely consistent, preserving the pickle's distinctive taste and texture.

Ingredients

16 oz (454 g) carrots
16 medium swede (rutabaga)
6 cloves garlic
9 oz (255 g) dates
16 oz (454 g) cauliflower
2 jars pearl onions
3 apples
15 oz (425 g) sweet gherkins
1 lb (454 g) dark brown sugar
1.5 tsp salt
3 fl oz (89 ml) lemon juice
20 fl oz (591 ml) malt vinegar
2 tbsp worcestershire sauce
4 tsp mustard seeds
3 tsp ground allspice
1 tsp cayenne pepper (optional)
0.5 bottle browning sauce, for coloring

How to prepare

Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini, and gherkins.
In a large saucepan, combine all the ingredients except the coloring and bring to a boil. Reduce the heat to a simmer.
Simmer until the swede is cooked through but still firm (about 1.5 to 2 hours).
Then, add the liquid coloring until the color is dark brown.
Spoon the mixture into warm sterilized jars and seal them.
Leave the jars for at least 3 weeks to allow the flavors to mature.

Variations

For a spicier version, increase the amount of cayenne pepper or add chopped chili peppers.
Substitute some of the malt vinegar with apple cider vinegar for a slightly different flavor profile.
Add different vegetables, such as bell peppers or celery, for variation in texture and taste.

Cooking Tips & Tricks

To ensure your homemade Branston Pickle turns out perfectly, consider the following tips:

- Use fresh, high-quality vegetables for the best flavor and texture.

- Cut the vegetables into small, even-sized pieces to ensure they cook uniformly and are easy to spread.

- Simmer the mixture slowly to allow the flavors to meld together beautifully.

- Adjust the amount of browning sauce to achieve the desired color, keeping in mind that the color will deepen over time.

- Sterilize your jars properly to ensure the pickle lasts longer without spoiling.

Serving Suggestions

Branston Pickle is incredibly versatile and can be served in numerous ways:

- As a classic accompaniment to a ploughman's lunch, alongside cheeses, cold meats, and crusty bread.

- Spread over sandwiches and burgers for an extra burst of flavor.

- Mixed into potato salads or coleslaws for a tangy twist.

- As a flavorful addition to cheese boards.

Cooking Techniques

The key cooking technique for this recipe is simmering. Slowly simmering the mixture allows the flavors to develop fully and the vegetables to soften while still retaining some bite, which is characteristic of Branston Pickle.

Ingredient Substitutions

If malt vinegar is not available, apple cider vinegar can be used as a substitute.

- Brown sugar can be replaced with a mix of molasses and white sugar for a similar flavor profile.

- For a vegetarian version, use a vegetarian Worcestershire sauce.

Make Ahead Tips

This Branston Pickle improves with age, so making it ahead of time is recommended. Allow at least 3 weeks for the flavors to mature before opening. The pickle can be made up to several months in advance and stored in a cool, dark place.

Presentation Ideas

Serve your Branston Pickle in a rustic jar or bowl to highlight its homemade quality. Accompany it with a wooden spreader or spoon for an added touch of charm.

Pairing Recommendations

Branston Pickle pairs wonderfully with sharp cheddar cheese, cold cuts, sausage rolls, and pork pies. It also complements grilled meats and can elevate simple sandwiches and salads.

Storage and Reheating Instructions

Store the sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 4 weeks. This pickle is not meant to be reheated, as it is served cold or at room temperature.

Nutrition Information

Calories per serving

A serving of this Branston Pickle is relatively low in calories, making it a guilt-free addition to many dishes. The exact calorie count can vary depending on the serving size, but it is generally considered a low-calorie condiment.

Carbohydrates

This Branston Pickle recipe is relatively high in carbohydrates, primarily due to the natural sugars present in the vegetables and fruits, as well as the added dark brown sugar. The carbohydrates in this recipe come from a mix of simple sugars and dietary fiber, providing a quick source of energy and aiding in digestion.

Fats

This recipe is low in fats, making it a suitable addition to a diet that limits fat intake. The minimal fat content primarily comes from the vegetables and fruits, with no added oils or fats.

Proteins

Branston Pickle contains minimal protein, as it is primarily composed of vegetables and fruits. It is not a significant source of protein but can be paired with protein-rich foods to create a balanced meal.

Vitamins and minerals

The variety of vegetables and fruits in this recipe provides a range of vitamins and minerals, including Vitamin C from the lemon juice and apples, potassium from the swede and carrots, and various antioxidants from the spices and vegetables. These nutrients contribute to overall health and well-being.

Alergens

This recipe contains Worcestershire sauce, which may contain fish, gluten, and soy, making it unsuitable for individuals with allergies to these ingredients. Always check the labels of store-bought ingredients to ensure they meet your dietary needs.

Summary

Overall, this Branston Pickle recipe offers a healthy addition to your diet, being low in fats and calories while providing a good source of vitamins, minerals, and dietary fiber. However, it is relatively high in sugars and contains potential allergens, so consumption should be moderated based on individual dietary needs.

Summary

This homemade Branston Pickle recipe captures the essence of the beloved British condiment with its rich blend of vegetables, fruits, and spices. Whether you're a long-time fan or new to its unique taste, making Branston Pickle from scratch is a rewarding endeavor that adds a flavorful touch to a variety of dishes. With its complex flavors and simple preparation, it's a must-try for any home cook looking to explore traditional British cuisine.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Branston Pickle. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage in the countryside. Margaret was known for her delicious homemade jams and chutneys, and she had a knack for finding the most unique and flavorful recipes.

As we sat in her sunny kitchen sipping tea and catching up, Margaret suddenly jumped up from her chair and disappeared into her pantry. She returned with a dusty old recipe book in hand, a twinkle in her eye. "I have a special recipe to share with you today, my dear," she said with a mischievous grin.

Margaret flipped through the pages of the book until she landed on a worn and stained page. "Here it is, Branston Pickle. A tangy and sweet relish that pairs perfectly with cheese and crackers," she explained as she handed me the book.

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of trying this new recipe. Margaret and I spent the afternoon chopping vegetables, simmering spices, and filling jars with the fragrant mixture. The kitchen was filled with the rich aroma of vinegar, mustard, and brown sugar.

As we waited for the pickle to cool and develop its flavors, Margaret regaled me with stories of how she had learned this recipe from an old friend who had traveled to England and brought it back with her. She had made a few tweaks and additions over the years to make it her own, and now she was passing it on to me.

I left Margaret's cottage that day with a jar of homemade Branston Pickle tucked under my arm, along with a sense of excitement and inspiration. I couldn't wait to share this new recipe with my family and friends, and to make it a staple in my own kitchen.

Over the years, I have continued to make this Branston Pickle recipe, tweaking it here and there to suit my taste and experimenting with different combinations of vegetables and spices. I have shared it with countless people, who have all raved about its unique and addictive flavor.

Each time I make a batch of Branston Pickle, I am transported back to that sunny afternoon in Margaret's kitchen, surrounded by the warmth and love of good food and good friends. It has become a beloved tradition in my family, a recipe that has been passed down through generations and will continue to be cherished for years to come.

I am grateful to Margaret for introducing me to this wonderful recipe, and for inspiring me to be creative and adventurous in the kitchen. The Branston Pickle has become a symbol of friendship, tradition, and the joy of sharing good food with the ones we love. And for that, I am forever grateful.