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
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Ingredients
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
Method
Branston-style pickle
- 1Stir 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.
- 2Blend or process 3 cups of mixture until almost smooth; stir through the remaining mixture.
- 3Spoon 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.
Notes
Granny Smith apples are best for this recipe.