Many people have asked for a Homemade Branston Pickle recipe, so this is a recipe that I have been promising to do for a very long time.
I can assure you it is worth the wait as nothing beats a great Branston Pickle served with a Mature Cheddar Cheese and some Crusty Bread – Yum Yum 😋

Branston Pickle

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How to make Branston Pickle at Home
Prep Time: 30 minutes
Cook Time: 2 – 2.5 Hours
Store for at least 2 Weeks to allow the flavours to develop.

Ingredients

• 285g / 10oz of Brown Sugar
• 2 tablespoons of Molasses
• 1 teaspoon of Salt
• 1 lemon – cut into pieces
• 375ml / 1.5 cups of Malt Vinegar
• 3 Tomatoes – roughly chopped
• 2 teaspoons of Mustard Seeds
• 2 teaspoons of Ground Allspice
• 1 teaspoon of Cayenne pepper
• 1 Medium Swede – Diced
• 4 Cloves of Garlic- Finely Chopped
• 1 Granny Smith Apple – Diced
• 85g / 3oz of Dates – cut into small pieces
• 1 Onion – Diced
• 1/4 of a Cauliflower – cut into small pieces
• 1 Courguette – Diced
• 1 large or 2 small Carrots – Diced

Extra liquid and seasoning if Required

• 1/2 a cup of Malt Vinegar
• Salt to taste

To thicken the Branston Pickle

• 2 teaspoons of Cornflour / Cornstarch
• 1/4 cup of Water

Buy your Stick Blender Here
For  other products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Place the Sugar, Molasses, Vinegar, Salt, Mustard Seeds, Allspice, Cayenne Pepper, Lemon and Tomatoes into a large pot and bring to the boil. Turn the heat down and simmer for 20 minutes or until the tomatoes are tender and the sugars have started to caramelise.
   Remove from the heat and take out the lemon pieces. If the liquid had evaporated too much add in some extra Malt Vinegar and salt to taste.
   Take a Stick Blender and blend the sauce until it is nice and smooth.
2. Into the sauce now add all of the other fruits and vegetables. Stir everything together and place onto the stove to bring to the boil. Turn the heat down to a simmer and cook for 1 – 1.5 hours until the carrots and swede are cooked through and starting to become translucent. Remove from the heat.
3. Mix the cornstarch with the water and stir into the pickle mixture, return to the heat and cook gently for about 10 minutes to allow the sauce to thicken. Now remove from the heat once more and then place the Branston Pickle into sterilised jars and seal the lids tightly.
4. Store the jars in a cool dark place for at least 2 weeks to allow the pickle to mature. This pickle gets better with age so the longer you keep it the better it can become. Once opened store in the fridge.

Branston Pickle

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