- 1 Parnsip
- 2 Small Swedes
- 2 Medium Brown Onions
- 1 Medium Red Onion
- 2 Courgettes
- 350g Small Gerkins
- 250g Carrots
- 1 Bulb Garlic
- 1 Cup Dried Apricots
- 1 Cup Prunes
- 1 Cup Raisons
- 1 Cauliflower
- 3 Small Apples
- 225 g Soft Dark Brown Sugar
- Juice of 2 lemons
- 1 tsp Salt
- 350ml Cider Vinegar
- 200ml Malt Vinegar
- 1.5 tbsp Worcestershire Sauce
- 2 tsp Mustard Seeds
- 1 tsp Mustard Powder
- 2 tsp Cayenne Pepper
- 1 tsp Ground Allspice
- 1 tsp Ground Black Peppercorns
- 1.5 tbsp Caramel Colouring
- 1 tbsp Cornflour
Schhhh, it’s a bit like the Branston Pickle Recipe
Actually it’s not, or at least we have no idea whether it is. But it tastes and smells like the real deal. So there must be some similarities with the original recipe, right? Actually, this smells better, so probably not.
Anyway, we wanted to make a pickle, a bit like Branston Pickle, for Grandad. We found lots of different recipes. We started with the one on Wikipedia (which seems to have been removed now) and then made some slight changes. We added parsnip, we used swede instead of turnip, used a bit more Worcestershire sauce, added cayenne pepper and used cornflower as the thickener. Why? No idea. But seems right. It works…
How we did it:
- Jess wrote the ingredients down for the recipe (see photo) and we went to the supermarket to buy everything. I had a back up list just in case her’s was difficult to interpret….and it was.
- We then peeled all of the vegetables and peeled and cored the apples. It’s a lot of peeling – Jess disappeared to watch TV and in fact didn’t reappear until the final step. Photo evidence of peel volume provided.
- We chopped all of the vegetables and fruit into small cubes (2-2.5mm). It fills a very deep saucepan if you go for the same quantities.
- We boiled all of the ingredients (other than the cornflower and the caramel colouring) for 2 hours.
- We mixed the cornflower with some of the juice from the main saucepan and then thoroughly mixed it in.
- We added and mixed the caramel colouring in really well. We had no idea what caramel colouring was, but it’s simple to make. There are various sources on the web for the recipe and technique. Be careful how much you use, some people say it is not good for you. We used 1 tbsp, perhaps a bit more – 1.5 tbsp max.
- We let the pickle cool for several hours.
- We sterlised jars, and while hot, filled them with the pickle and sealed them.
- We made some nice labels.
- We met Grandad in the pub, and gave him his jar – this is where Jess re-joined the process.
What we thought of it:
We’re leaving it a few weeks to develop ‘complex flavours’ whatever they are. However, we did have a quick pre-test – all good! We’re hoping grandad will leave comments here in due course as we made it for him.