Branston Pickle - How to make it at home.

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 back to the kitchen, introducing the need to make Branston pickle due to low supplies.

Gather ingredients: 1/4 cauliflower, 1 apple, 1 onion, 2 cloves garlic, 1 courgette (zucchini), 1 carrot, 1 rutabaga (swede), brown sugar, 2 tomatoes, 2 lemons, malt vinegar, allspice, cayenne pepper, 2 tablespoons molasses, chopped dates, cornflour, and water.

In a large pot, add malt vinegar and brown sugar, then bring to a boil.

Add allspice, cayenne pepper, and 2 tablespoons of molasses to the pot.

Roughly chop the tomatoes and add them to the pot.

Roughly chop the lemons and add them to the pot.

Bring the mixture to a boil, then reduce heat and let it simmer for 15 to 20 minutes until the sugar is caramelized and the tomatoes are tender.

Remove the lemon pieces from the mixture, being careful not to take too much tomato with them.

Use a stick blender to blend the mixture into a sauce.

If the mixture has evaporated too much, add a dash of vinegar.

Add the diced cauliflower, apple, onion, garlic, courgette, carrot, rutabaga, and chopped dates to the blended sauce.

Bring the pot back to a boil, then reduce to a simmer for 1 to 1.5 hours until the vegetables are crunchy but not too hard.

After simmering, mix cornflour with water to create a slurry, then add it to the pot to thicken the mixture for an additional 10 minutes.

Jar the Branston pickle into sterilized jars while still warm, making two batches: one regular and one with Trinidad scorpion chilis for extra spice.

Seal the jars and let them cool to room temperature before storing in a cool, dark place for at least 2 weeks to mature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens