Let's Make Branston Pickle - It's A British Classic!

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being healthier.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can enhance flavor while brown sugar is often less expensive.

Welcome viewers and introduce the dish as Branston pickle.

Prepare the vegetables: dice 2 carrots, 1 swede (rutabaga), and 1 onion, trying to keep the pieces even in size.

Roughly chop 1/2 courgette (zucchini) into chunky bits, noting that softer vegetables can be larger.

Dice 1 Granny Smith apple, leaving the skin on for health benefits.

Add allspice, cayenne, mustard seeds, and garlic to the mix.

Use Xylitol as a substitute for sugar, along with malt vinegar and a bit of water.

Add prunes for sweetness and color, in addition to the dates typically used in classic recipes.

Incorporate gherkins (cornichons) into the mixture after about 10 minutes of cooking.

Simmer the mixture over medium-low heat for about 30 minutes, stirring occasionally to prevent sticking.

After about an hour, season the mixture, noting that it should be over-seasoned since it will be eaten cold.

Sterilize jars with boiling water from the kettle before filling them with the mixture.

Use a handy contraption to transfer the mixture from the pot into the jars, tapping them down to remove air bubbles.

Cover the jars with wax paper and seal them with lids, then label them.

Let the pickle sit for at least three days before tasting, noting that it will improve over weeks or months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens