The Almost Original Branston Pickle Recipe
Capture the essence of traditional British flavor with "The Almost Original Branston Pickle Recipe," a delightful homemade version of the beloved pantry staple. Packed with a colorful medley of diced carrots, rutabaga, cauliflower, zucchini, onions, and apples, this chunky sweet-and-savory pickle bursts with texture and piquant spices like mustard seeds, coriander, and allspice. A rich base of malt vinegar, dark brown sugar, and black treacle creates the signature tangy-sweet balance that makes this condiment so iconic. Perfectly simmered to preserve just the right amount of bite in the vegetables, this Branston-inspired relish is a must-have for upgrading cheese boards, sandwiches, or ploughman's lunches. With its easy-to-follow process and irresistible homemade touch, this pickle is your gateway to timeless British charm right in your kitchen!
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Recipe Information
Ingredients
- 250 grams Carrots
- 250 grams Rutabaga (Swede)
- 200 grams Cauliflower
- 200 grams Zucchini
- 150 grams Onion
- 150 grams Apples (e.g. Bramley)
- 200 grams Dark brown sugar
- 500 milliliters Malt vinegar
- 50 grams Black treacle (molasses)
- 50 grams Tomato paste
- 2 cloves Garlic cloves
- 2 teaspoons Mustard seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cloves
- 1 teaspoon Salt
- 2 tablespoons Cornstarch (optional, for thickening)
- 2 tablespoons Water (if using cornstarch)
Instructions
Peel and dice the carrots, rutabaga, and zucchini into small, pea-sized cubes. Set aside.
Break the cauliflower into small florets and dice the onion and apples in the same size as the other vegetables.
In a large heavy-bottomed pot, combine the dark brown sugar, malt vinegar, black treacle, and tomato paste. Stir over low heat until the sugar and treacle are fully dissolved.
Crush the garlic cloves and add them to the pot along with mustard seeds, coriander seeds, ground allspice, ground cloves, and salt. Bring the mixture to a simmer.
Add all the diced vegetables and apples into the pot. Stir well to coat everything evenly in the spiced vinegar mixture.
Bring the mixture to a boil, then reduce the heat to low. Simmer for about 2 hours, stirring occasionally to prevent sticking. The vegetables should soften but maintain some texture.
If you prefer a thicker consistency, mix the cornstarch with water to make a slurry. Stir it into the simmering mixture during the last 10 minutes of cooking and cook until fully incorporated.
Once cooked, remove the pot from heat and let the pickle cool slightly.
Ladle the hot pickle mixture into sterilized jars, leaving a small headspace. Seal the jars tightly and let them cool completely at room temperature.
Store the jars in a cool, dark place for at least 2 weeks before consuming to allow the flavors to mature. Once opened, refrigerate.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 300.6 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4860 mg | 103% | |
*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.
