Branston Pickle
Branston Pickle is a national icon, a classic taste Great Britain. A tradition for generations, it’s inseparable from the cheese sandwich or ploughman’s lunch. This homemade Branston Pickle recipe captures that nostalgic flavor that you know and love!
For a taste of nostalgia, nothing conjures up memories of Great Britain quite like a cheese sandwich with Branston Pickle. It’s a flavor that instantly flashes to life the moment I think of it and I can smell and taste it so clearly in my mind. During the period when I lived in England it became a frequent practice whenever I was out shopping to pop into the local sandwich shop or head to the sandwich section of the grocery store or Boots pharmacy. Favorite sandwiches included the roasted vegetable sandwich on tomato bread, coronation chicken, the French Connection (alas, this bap shop is no more), turkey and coleslaw, and for a timeless British classic: a cheese and pickle sandwich featuring aged English Cheddar and Branston pickle. So simple yet so satisfying. Every time I visit England I bring a jar or two of Branston pickle back with me. Today I’m sharing my copycat recipe with you, because you know when it comes to all things sauces, condiments and seasonings, I simply can’t resist.
- 1 1/2 cups finely diced swede/rutabaga
- 1 1/2 cups finely diced carrots
- 1 cup finely diced cauliflower
- 1 cup finely diced yellow onion
- 1 Granny Smith or other tart apple , peeled and cored
- 3 ounces pitted Medjool dates
- 1 cup dark brown sugar , not packed
- 1 cup malt vinegar
- 2 tablespoons lemon juice
- 1/4 cup spirit vinegar or Essig Essenz
- 1 tablespoon Worcestershire sauce
- 2 teaspoons concentrated tomato paste
- 1 teaspoon black treacle or molasses
- 1 1/2 teaspoons kosher or sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/16 teaspoon ground cloves
- 2 teaspoons Ball Realfruit Classic Pectin or cornstarch