Quick & Easy

Branston-style pickle

This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.
branston-style pickle
6 Cup
1H 30M



1.Stir all ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1½ hours or until mixture is thick. Cool 10 minutes.
2.Blend or process 3 cups of mixture until almost smooth; stir through the remaining mixture.
3.Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold. Store chutney in a cool, dark place for at least 3 weeks before opening. Refrigerate after opening.

Granny Smith apples are best for this recipe.


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