Branston-style pickle

This great British pickle is wonderful served with hamburgers, grilled meats or with cold meats on sandwiches.

  • 1 hr 30 mins cooking
  • Makes 6 Cup
  • Print


Branston-style pickle
  • 500 gram (1 pound) cauliflower, chopped finely
  • 2 medium brown onions (300g), chopped finely
  • 2 medium green-skinned apples (300g), peeled, cored, chopped finely
  • 2 medium carrots (240g), chopped finely
  • 1 medium swede (225g), chopped finely
  • 1 cup (140g) seeded dried dates, chopped coarsely
  • 1/2 cup (80g) finely chopped sweet, spiced gherkins
  • 2 cup (440g) firmly packed dark brown sugar
  • 2 teaspoon coarse cooking salt (kosher salt)
  • 2 teaspoon brown mustard seeds
  • 2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 2 cup (500ml) malt vinegar
  • 1 cup (250ml) water
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon treacle
  • 1 tablespoon worcestershire sauce


Branston-style pickle
  • 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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