Not Branston Pickle Relish Easy and Delicious
Elevate your condiment game with this "Not Branston Pickle Relish" recipe—an easy and delicious homemade alternative to the classic British favorite. Bursting with vibrant flavors, this tangy-sweet relish combines finely diced carrots, zucchini, cauliflower, tart apple, and gherkins in a spiced malt vinegar base enhanced with dark brown sugar, tomato paste, Dijon mustard, and warm hints of allspice and cinnamon. Perfectly balanced and delightfully textured, it's the ultimate accompaniment for cheese boards, sandwiches, or cured meats. Ready in just an hour and packed with fresh, wholesome ingredients, this relish is simple to make and stays fresh for up to three weeks. Try it today and give your meals a flavorful twist!
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 medium Zucchini
- 100 grams Cauliflower florets
- 1 small Onion
- 100 grams Gherkins
- 1 medium Apple (tart variety, such as Granny Smith)
- 75 grams Dark brown sugar
- 150 milliliters Malt vinegar
- 2 tablespoons Tomato paste
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Finely dice the carrots, zucchini, and cauliflower into small cubes. Keep them as uniform as possible for an even texture.
Peel and finely dice the onion, gherkins, and apple to a similar size as the vegetables.
In a medium-sized pot, combine the dark brown sugar, malt vinegar, tomato paste, Dijon mustard, ground allspice, ground cinnamon, salt, and pepper. Stir well to create a flavorful liquid base.
Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
Add the diced vegetables, onion, gherkins, and apple to the pot. Stir thoroughly to coat all ingredients in the spiced vinegar mixture.
Reduce the heat to low and allow the mixture to simmer gently for about 35–40 minutes, stirring occasionally to ensure nothing sticks to the bottom.
As the mixture cooks, the vegetables will soften, and the liquid will thicken into a relish-like consistency. If the mixture seems too dry, add a tablespoon or two of water to loosen it.
Once the relish has reached your desired consistency, remove the pot from the heat and let it cool slightly before transferring it to sterilized jars.
Seal the jars while the relish is warm. Allow the relish to cool completely before storing it in the refrigerator.
For best flavor, let the relish sit for at least 24 hours before serving. It will keep in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3801 mg | 165% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 96.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1493 mg | 32% | |
*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.
