Branston pickle

Here’s another recipe from a commenter at Pharyngula.

If I had a garden for vegetables *** … at this point theophontes bursts into tears. ***, I would be making endless jars of Branston Pickle. The ultimate condiment for ham/bacon (and cheese!) sandwiches:

Branston Pickle


  • 250 Gram Carrots, cut into 3 mm (1/8 inch) cubes (9 oz)
  • 1 Medium Swede, cut into 3 mm (1/8 inch) cubes
  • 4 Cloves Garlic, finely chopped
  • 125 Gram Dates, finely chopped (4 1/2 oz)
  • 1 Cauliflower, finely chopped
  • 2 Onions, finely chopped
  • 2 Medium Apples, finely chopped
  • 2 Medium Courgettes, finely chopped (unpeeled)
  • 15 Sweet gherkins, finely chopped
  • 225 Gram Dark brown sugar (8 oz)
  • 1 Teaspoon Salt
  • 4 Tablespoon Lemon juice
  • 350 ml Malt vinegar or cider vinegar in a pinch (12 fl oz)
  • 1 Tablespoon Worcestershire sauce
  • 2 Teaspoon Mustard seeds
  • 2 Teaspoon Ground allspice
  • few dashes Cayenne pepper (optional)
  • Caramel colouring (e.g. liquid browning) as required


Makes 4 x 500 ml (16 fl oz) jars

  1. Combine all the ingredients except the caramel colouring in a large saucepan.
  2. Bring to the boil and then reduce the heat to a simmer.
  3. Cook until the swede is cooked through but still firm, about 1 1/2 to 2 hours.
  4. Add the caramel colouring until the colour is dark brown.
  5. Bottle and seal. The flavour will improve if the pickle is allowed to age for a few weeks before using.

The recipe above from “The Great British Kitchen“.



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