📝 About This Recipe
A homemade homage to the iconic British Branston Pickle, this dark, tangy, and crunchy relish is the soul of a classic pub lunch. It features a finely diced medley of root vegetables and fruits simmered in a deeply spiced, malty vinegar reduction. Its signature sweet-and-sour profile and chunky texture make it the indispensable companion for sharp cheddars and crusty breads.
🥗 Ingredients
The Vegetable Base
- 2 medium Carrots (peeled and finely diced into 1/4-inch cubes)
- 1 small Rutabaga (Swede) (peeled and finely diced into 1/4-inch cubes)
- 1 cup Cauliflower (broken into very small, pea-sized florets)
- 1 large Onion (finely chopped)
- 1 medium Zucchini (Courgette) (finely diced, seeds removed if very large)
- 6-8 pieces Gherkins (finely chopped)
The Fruit Elements
- 1 large Granny Smith Apple (peeled, cored, and finely diced)
- 1/2 cup Dates (pitted and finely chopped)
- 1/4 cup Raisins (roughly chopped)
The Spiced Vinegar Sauce
- 2 cups Malt Vinegar (authentic British style is essential)
- 1 1/4 cups Dark Brown Sugar (packed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 tablespoons Worcestershire Sauce (adds essential savory depth)
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Allspice (ground)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a slurry)
- 1 teaspoon Salt (or to taste)
👨🍳 Instructions
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1
Begin by meticulously dicing all your vegetables and fruits. The hallmark of a great Branston-style pickle is the uniform, small cubes (roughly 5mm). Take your time here; the texture is the most important part.
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2
Place the diced carrots, rutabaga, cauliflower, onion, and zucchini into a large, heavy-bottomed stainless steel pot.
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3
Add the diced apple, chopped dates, and raisins to the pot with the vegetables.
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4
Pour in 1.5 cups of the malt vinegar (reserving 0.5 cups for later), the lemon juice, and the Worcestershire sauce. Stir well to combine.
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5
Add the dark brown sugar, mustard seeds, ground ginger, allspice, cayenne pepper, and salt. Stir over medium heat until the sugar has completely dissolved.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to soften the harder root vegetables.
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7
Remove the lid and add the finely chopped gherkins. Continue to simmer uncovered for another 40-50 minutes. Stir occasionally to ensure the bottom doesn't scorch as the liquid reduces.
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8
Watch for the liquid to turn a deep, dark mahogany brown and for the vegetables to become translucent but still retain a slight 'snap' or bite.
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9
In a small bowl, whisk the cornstarch with the remaining 0.5 cup of malt vinegar until smooth. Slowly pour this slurry into the simmering pot while stirring constantly.
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10
Simmer for an additional 5 minutes. The sauce should thicken into a glossy, dark syrup that coats the vegetables beautifully.
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11
Perform a taste test. Adjust the salt or sugar if necessary. The flavor should be sharply acidic, sweet, and intensely savory.
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12
Remove from heat and allow to cool slightly. Sterilize your glass jars and lids in boiling water or a hot oven.
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13
Ladle the hot pickle into the sterilized jars, leaving about 1/2 inch of headspace. Seal tightly while still warm.
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14
For the best flavor development, store the jars in a cool, dark place for at least 2 weeks (ideally 4 weeks) before opening. This allows the harshness of the vinegar to mellow and the spices to meld.
💡 Chef's Tips
Consistency is key: ensure all vegetables are diced to the same small size for an even mouthfeel. Don't skip the dates: they provide the natural pectin and sticky sweetness that defines the authentic sauce. Use a non-reactive pot: malt vinegar is highly acidic and can react with aluminum or unlined copper. If the pickle looks too dry during simmering, add a splash of water or more vinegar to keep the vegetables submerged. Always use sterilized jars: this ensures your preserve stays shelf-stable for up to a year.
🍽️ Serving Suggestions
Classic Ploughman’s Lunch: Serve with a thick wedge of sharp Cheddar or Stilton, crusty baguette, and cold ham. The Ultimate Toastie: Add a generous spoonful inside a ham and cheese grilled sandwich. With Pork Pies: The acidity perfectly cuts through the richness of a traditional British pork pie or Scotch egg. British Burger Topping: Use it as a relish on a gourmet beef burger for a tangy twist. Pair with a crisp English Ale or a dry hard cider to complement the vinegar notes.