📝 About This Recipe
A cornerstone of British culinary heritage, this dark, chunky, and tangy relish is the definitive companion to a sharp cheddar cheese. Our version captures that iconic sweet-and-savory balance using a medley of crunchy root vegetables, dates, and a complex spiced malt vinegar reduction. It is the essential element of a traditional Ploughman’s lunch, offering a sophisticated depth of flavor that only improves with age.
🥗 Ingredients
The Vegetable Base
- 2 medium Carrots (peeled and finely diced into 0.5cm cubes)
- 1 small Rutabaga (Swede) (peeled and finely diced into 0.5cm cubes)
- 1/2 head Cauliflower (cut into tiny, pea-sized florets)
- 2 medium Small Onions (finely chopped)
- 1 medium Courgette (Zucchini) (finely diced)
- 100 g Gherkins (finely chopped)
- 3 cloves Garlic (minced)
Sweetness and Body
- 150 g Dried Dates (pitted and finely chopped)
- 1 large Apple (Granny Smith) (peeled, cored, and finely diced)
- 250 g Dark Brown Muscovado Sugar (packed)
- 2 tablespoons Black Treacle (or Molasses) (for deep color and richness)
The Spiced Vinegar Liquid
- 400 ml Malt Vinegar (traditional British style)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 tablespoons Worcestershire Sauce (anchovy-free if vegetarian)
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Ginger
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1/4 teaspoon Cayenne Pepper (adjust for heat)
- 1 tablespoon Cornstarch (mixed with a little water to form a slurry)
👨🍳 Instructions
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1
Begin by meticulously dicing all your vegetables (carrots, rutabaga, onion, courgette, and cauliflower) into very small, uniform cubes, roughly 0.5cm. Consistency is key for the classic Branston texture.
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2
Place the diced carrots, rutabaga, and cauliflower into a large heavy-based stainless steel pot. Add just enough water to cover and a pinch of salt.
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3
Bring to a boil, then simmer for 5-7 minutes until the vegetables are slightly softened but still retain a distinct 'crunch' (al dente). Drain thoroughly.
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4
Return the par-boiled vegetables to the pot and add the finely chopped onions, courgettes, gherkins, apple, and garlic.
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5
Stir in the chopped dates, dark brown sugar, and black treacle. The treacle is essential for achieving that signature dark, glossy finish.
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6
Pour in the malt vinegar, lemon juice, and Worcestershire sauce. Stir well to ensure the sugar begins to dissolve.
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7
Add the spices: allspice, ginger, mustard seeds, and cayenne pepper. Mix thoroughly to distribute the aromatics.
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8
Set the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the sugar from scorching at the bottom.
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9
Reduce the heat to low and let the pickle simmer uncovered for about 45-50 minutes. The liquid should reduce and the vegetables should become translucent and dark.
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10
Taste the mixture. It should be a punchy balance of sweet, sour, and spice. Add a pinch of salt if needed.
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11
Stir in the cornstarch slurry and cook for another 2-3 minutes. This will transform the thin liquid into a thick, syrupy sauce that coats the vegetables beautifully.
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12
While the pickle is still hot, spoon it into sterilized glass jars, leaving about 1cm of headspace at the top. Seal immediately with vinegar-proof lids.
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13
Allow the jars to cool completely at room temperature. For the best flavor, store in a cool, dark place for at least 2 weeks (ideally 4 weeks) to let the flavors mature and mellow.
💡 Chef's Tips
The secret to the perfect texture is the size of the dice; keep them small and uniform so you get a bit of everything in every spoonful. Always use a non-reactive pot (stainless steel or enamel) because the high vinegar content will react with aluminum or copper. If you prefer a smoother 'Small Chunk' style, pulse half the mixture in a food processor briefly before the final thickening step. Don't skip the maturation period; freshly made pickle tastes quite sharp and acidic, but it turns magical after a month in the jar. Ensure your jars are properly sterilized in boiling water or a hot oven to ensure the pickle lasts for up to a year.
🍽️ Serving Suggestions
Serve a generous dollop alongside a thick wedge of Sharp Extra Mature Cheddar and crusty sourdough bread. Spread inside a classic ham and cheese sandwich to add a zesty crunch. Include it on a charcuterie board with pork pies, Scotch eggs, and pickled onions. Pair with a crisp English Ale or a dry hard cider to complement the vinegar tang. Use as a secret ingredient in a beef stew gravy for an incredible depth of umami flavor.