Branston Pickle
Take your taste buds on a journey with this homemade Branston Pickle recipe—a quintessential British condiment bursting with bold, tangy-sweet flavors and a medley of chunky vegetables. Featuring diced carrots, swede, zucchini, cauliflower, onions, and apples, this pickle is simmered in a spiced vinegar blend made with malt vinegar, brown sugar, tomato paste, and warming spices like mustard, allspice, and cloves. Perfect for pairing with cheese boards, cold cuts, or a classic Ploughman’s lunch, this Branston Pickle is a true taste of tradition. Easy to make and packed with hearty chunks in every bite, it’s the ideal homemade pantry addition for lovers of bold, savory spreads. Let it mature for a few weeks to develop its deep, complex flavors, and enjoy handmade perfection!
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Recipe Information
Ingredients
- 250 grams Carrots
- 250 grams Swede (rutabaga)
- 200 grams Zucchini (courgette)
- 200 grams Cauliflower
- 200 grams Onions
- 150 grams Apples (preferably tart, like Granny Smith)
- 500 milliliters White vinegar
- 250 milliliters Malt vinegar
- 250 grams Brown sugar
- 2 tablespoons Treacle (or molasses)
- 2 tablespoons Tomato paste
- 1 teaspoon Mustard powder
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cloves
- 1 teaspoon Ground ginger
- 1 teaspoon Salt
- 2 tablespoons Cornflour (cornstarch)
- 2 tablespoons Cold water
Instructions
1. Begin by preparing all vegetables. Peel the carrots, swede, and apples. Dice the carrots, swede, zucchini, cauliflower, onions, and apples into small 5–10 mm cubes to create the signature chunky texture of Branston Pickle.
2. In a large pot, combine the white vinegar, malt vinegar, and brown sugar. Heat gently over medium-low heat, stirring occasionally until the sugar has fully dissolved.
3. Stir in the treacle, tomato paste, mustard powder, ground allspice, ground cloves, ground ginger, and salt. Mix well to ensure even flavor distribution.
4. Add the diced vegetables and apples into the pot. Stir well to coat all the vegetables in the spiced vinegar mixture. Bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and simmer uncovered for 2 hours, stirring occasionally to prevent sticking. The mixture should become thick and the vegetables should soften but still retain a slight crunch.
6. In a small bowl, mix the cornflour (cornstarch) with cold water to create a smooth slurry. Stir it into the pot during the last 15 minutes of cooking to help thicken the pickle further.
7. Once cooked, remove the pot from the heat and allow the pickle to cool for 10–15 minutes.
8. Spoon the Branston Pickle into sterilized, airtight jars while still warm. Seal the jars immediately. Allow the pickle to mature and develop its flavors for at least 2–4 weeks in a cool, dark place before serving.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 319.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4807 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
