Branston-Style Pickle Recipe

Name: Branston-Style Pickle
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 30 servings
Cuisine: British
Ingredients: 250 g swede, peeled and finely diced; 250 g carrots, peeled and finely diced; 200 g cauliflower, cut into tiny florets; 1 onion, finely chopped; 100 g gherkins, finely diced; 1 apple, peeled, cored and finely diced; 100 g stoned dates, finely chopped; 200 g dark muscovado sugar; 400 ml malt vinegar; 1 tbsp tomato purée; 1 tbsp black treacle; 1 tsp mustard seeds; 1 tsp ground allspice; ½ tsp ground ginger; 1 tsp fine salt

Why This Branston-Style Pickle Recipe Works

Branston pickle is one of Britain's most loved condiments, a dark, chunky, sweet and sharp pickle that has been made since 1922, when the company Crosse and Blackwell began producing it in the Staffordshire village of Branston, and that has since become an essential part of the cheese sandwich and the ploughman's lunch. It is a pickle of finely diced vegetables, swede, carrot, cauliflower, onion and gherkin, with apple and dates for sweetness, cooked in malt vinegar with dark sugar and a blend of spices until the vegetables are tender and the liquid has reduced to a thick, glossy, syrupy sauce. Its flavour is the result of that combination of ingredients: the swede gives a mellow earthiness, the dates and sugar give a dark, treacly sweetness, the malt vinegar gives a rounded tang and the spices add warmth. The vegetables are cut very small so that the pickle is spoonable and spreadable, and it is cooked slowly, so that the flavours blend and the pieces become soft but do not lose their identity. It is best left for a few weeks in the jar to mature, and it goes with mature cheddar, pork pie, ham, cold turkey and sausage rolls.

How to Make Branston-Style Pickle

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Heat the oven to 140°C / 275°F. Wash four 350 ml jars and their lids in hot soapy water, rinse, and set them upside down on a tray in the oven for 15 minutes to sterilise.
Put the swede, carrots, cauliflower, onion, gherkins, apple and dates in a large, heavy pan with the sugar, vinegar, tomato purée, treacle, mustard seeds, allspice, ginger and salt.
Heat gently, stirring, until the sugar has dissolved, then bring to the boil.
Reduce the heat and simmer, uncovered, for 55 to 60 minutes, stirring often towards the end, until the vegetables are tender and the pickle is thick, dark and glossy, and a spoon drawn across the base leaves a clear channel.
Spoon the hot pickle into the hot jars, filling them to within 5 mm of the top, and tap to release any air bubbles.
Seal at once with vinegar-proof lids, let the jars cool, then label them and store in a cool, dark place.

Tips for Making Branston-Style Pickle

Dice the vegetables very small and evenly. They cook at the same rate, and the pickle should be spreadable on a sandwich.
Stir often in the last 20 minutes. The sugar catches on the base as it thickens, and a burnt taste spoils the whole batch.
Leave the jars for at least 2 weeks before opening. The sharp vinegar mellows and the flavours join, and the pickle tastes rounder and darker.

What to Serve with Branston-Style Pickle

Mature cheddar
Pork pie
Ham sandwiches

Storing & Reheating Branston-Style Pickle

Unopened jars keep in a cool, dark place for up to 1 year and are best after 2 weeks. Once opened, keep in the fridge and use within 2 months.

Branston-Style Pickle FAQ: Common Questions

How long does Branston-Style Pickle take to make?

About 1 hour 55 minutes in total — 45 minutes of preparation and 1 hour 10 minutes of cooking. The recipe serves 30.

What are the key tips for making Branston-Style Pickle?

Dice the vegetables very small and evenly. They cook at the same rate, and the pickle should be spreadable on a sandwich. Stir often in the last 20 minutes. The sugar catches on the base as it thickens, and a burnt taste spoils the whole batch. Leave the jars for at least 2 weeks before opening. The sharp vinegar mellows and the flavours join, and the pickle tastes rounder and darker.

What should I serve with Branston-Style Pickle?

Mature cheddar; Pork pie; Ham sandwiches.

Is Branston-Style Pickle suitable for a special diet?

This recipe is vegan, vegetarian, dairy-free and low-carb. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.

How many calories are in Branston-Style Pickle?

About 56 kcal per serving, with 1 g protein, 13 g carbohydrate and 0 g fat. The figures are calculated from the ingredient list and are an estimate.

Branston-Style Pickle Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.

56Calories

1gProtein

13gCarbs

0gFat

1gFibre

11gSugar

120mgSodium

Vegan Vegetarian Dairy-Free Low-Carb

Branston-Style Pickle

How to Make Branston-Style Pickle

Tips for Making Branston-Style Pickle

What to Serve with Branston-Style Pickle

Storing & Reheating Branston-Style Pickle

Branston-Style Pickle FAQ: Common Questions

Branston-Style Pickle Nutrition

Reader Reviews

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How to Make Branston-Style Pickle

Tips for Making Branston-Style Pickle

What to Serve with Branston-Style Pickle

Storing & Reheating Branston-Style Pickle

Branston-Style Pickle FAQ: Common Questions

Branston-Style Pickle Nutrition

Reader Reviews

Cooked this? Leave a review

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