📝 About This Recipe
A homemade homage to the iconic British Branston Pickle, this dark, chunky, and tangy chutney is the soul of a traditional pub lunch. Featuring a medley of crisp garden vegetables simmered in a rich, spiced date and malt vinegar sauce, it offers a perfect balance of sweet, sour, and savory notes. This preserve is not just a condiment; it is a fermented-style treasure that matures over time to create the ultimate companion for sharp cheddar and crusty bread.
🥗 Ingredients
The Vegetable Base
- 2 medium Carrots (peeled and diced into 1/4-inch cubes)
- 1 small Rutabaga (Swede) (peeled and diced into 1/4-inch cubes)
- 1 small head Cauliflower (broken into tiny, pea-sized florets)
- 2 large Onion (finely diced)
- 1 large Cucumber (peeled, deseeded, and finely diced)
- 100 grams Gherkins (Pickled) (finely chopped)
- 4 cloves Garlic (minced)
The Dark Sauce & Fruit
- 200 grams Dried Dates (pitted and finely chopped)
- 2 large Apple (Granny Smith) (peeled, cored, and finely diced)
- 750 ml Malt Vinegar (authentic dark British malt vinegar)
- 400 grams Dark Brown Muscovado Sugar (packed)
- 3 tablespoons Black Treacle (or Molasses) (for deep color and richness)
- 2 tablespoons Lemon Juice (freshly squeezed)
Spices & Thickener
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 2 tablespoons Cornstarch (mixed with a little vinegar to form a slurry)
- 1 tablespoon Sea Salt
👨🍳 Instructions
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1
Begin by prepping all your vegetables. It is crucial to dice the carrots, rutabaga, onion, and cucumber into very small, uniform cubes (about 1/4 inch) to ensure even cooking and that classic 'small chunk' texture.
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2
Place the diced carrots, rutabaga, cauliflower, and onions into a large, heavy-bottomed stainless steel pot.
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3
Add the finely chopped dates and diced apples to the pot. These will break down during cooking to create the thick, jammy consistency of the sauce.
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4
Pour in 700ml of the malt vinegar (reserve 50ml for the cornstarch slurry later), the lemon juice, and stir in the dark brown sugar and black treacle.
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5
Add the minced garlic, salt, mustard seeds, allspice, ground ginger, and cayenne pepper. Stir well to combine all ingredients.
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6
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar is completely dissolved.
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7
Once boiling, reduce the heat to low. Simmer uncovered for about 1 hour. The vegetables should become tender but still retain a slight bite, and the liquid should reduce significantly.
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8
After 1 hour, stir in the diced cucumber and the chopped gherkins. These are added later to maintain some of their crispness.
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9
In a small bowl, whisk the cornstarch with the reserved 50ml of malt vinegar until smooth. Slowly pour this slurry into the simmering pot while stirring constantly.
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10
Continue to simmer for another 10-15 minutes. The sauce will darken further and thicken into a glossy, rich coating that clings to the vegetables.
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11
Perform a 'spoon test': draw a spoon through the mixture; it should leave a clear path and the sauce should not be runny.
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12
While the pickle is still hot, ladle it into sterilized glass jars, leaving about 1/2 inch of headspace. Wipe the rims and seal tightly.
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13
Allow the jars to cool completely at room temperature. Store in a cool, dark place for at least 2-4 weeks before opening. This 'maturing' phase is essential for the flavors to mellow and develop their characteristic depth.
💡 Chef's Tips
Precision dicing is key; the smaller the vegetable pieces, the more authentic the mouthfeel. Use a non-reactive pot (stainless steel or enamel) to prevent the vinegar from reacting with the metal. If the pickle looks too dry during simmering, add a splash more vinegar or water, but remember it thickens as it cools. Don't skip the dates; they provide the natural pectin and deep sweetness that defines this style of pickle. For the best results, wait a full month before eating; the 'vinegar bite' transforms into a complex tang over time.
🍽️ Serving Suggestions
Serve alongside a thick wedge of Sharp English Cheddar and a crusty baguette for a classic Ploughman's Lunch. Spread a generous layer inside a leftover roast beef sandwich with a dollop of horseradish cream. Pair with savory pork pies or Scotch eggs for the ultimate picnic snack. Mix a tablespoon into a beef stew gravy during the last 10 minutes of cooking for an incredible depth of flavor. Enjoy with a glass of crisp hard cider or a dark British ale to complement the malty vinegar notes.