HOW TO MAKE BRANSTON PICKLE

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has a milder flavor.

Place soft brown sugar into a saucepan.

Add dark molasses to the saucepan.

Pour malt vinegar into the pan.

Add allspice, dark mustard seeds, cayenne pepper, and salt to the pan.

Cut tomatoes into small pieces and add to the vinegar mixture.

Slice lemon into four pieces, squeeze juice, and add whole lemon to the pan.

Place saucepan on medium to high heat and bring to a rolling simmer for about 20 minutes.

Remove lemons from the sauce after simmering.

Add half a cup to three-quarters of a cup more malt vinegar and half a teaspoon of salt to the sauce.

Blend the mixture to a smooth sauce using a stick blender or regular blender.

Add diced swede, carrots, courgettes, onions, cauliflower, tart apples, chopped dates, and minced garlic to the sauce.

Stir the mixture and bring it back to the stove to simmer for about an hour and a half.

Check that the swede and carrot are translucent and absorb moisture before removing from heat.

Mix cornstarch with a quarter cup of water to remove lumps and add to the pickle sauce.

Simmer the pickle sauce for another 20 minutes until thickened.

Pour the Branston Pickle into sterilized pint glasses or 500 ml mason jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens