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!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

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)

Directions

Step 1

Peel and dice the carrots, rutabaga, and zucchini into small, pea-sized cubes. Set aside.

Step 2

Break the cauliflower into small florets and dice the onion and apples in the same size as the other vegetables.

Step 3

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.

Step 4

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.

Step 5

Add all the diced vegetables and apples into the pot. Stir well to coat everything evenly in the spiced vinegar mixture.

Step 6

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.

Step 7

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.

Step 8

Once cooked, remove the pot from heat and let the pickle cool slightly.

Step 9

Ladle the hot pickle mixture into sterilized jars, leaving a small headspace. Seal the jars tightly and let them cool completely at room temperature.

Step 10

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

Serving size	(2070.2g)

Amount per serving	% Daily Value*
Calories	1612.9

Total Fat 6.0g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4894.9mg	0%
Total Carbohydrate 371.0g	0%
Dietary Fiber 29.2g	0%
Total Sugars 300.6g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 684.8mg	0%
Iron 10.9mg	0%
Potassium 4860.4mg	0%

*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.

Source of Calories

Fat: 3.4%

Protein: 4.5%

Carbs: 92.1%