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Not Quite Branston Pickle (but pretty good!)

By JuicyJu (GoodFood Community)
  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 4 x 720g branston jars
Trying to recreate the Original with the ingredients given on the label - can't get the colour but it's a fine pickle nonetheless.
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Ingredients

  • Approx 1.5 kg skinned & chopped toms
  • 1 celery stick, 2 large onions, 2 med. carrots,
  • half a swede, half a cauliflower, 2 apples,
  • 4 fairly large gherkins, big handful dates or prunes,
  • (All of the above finely chopped)
  • handful of sultanas,
  • generous sprinkle of allspice
  • 200g demerara (you could use more - I don't like it too sweet)
  • 500 ml vinegar ( I used half from my gherkin jar & half cider)
  • 1 dtsp lemon juice
  • generous grindings of salt & black pepper

Method

  • STEP 1
    Add everything to large, heavy bottomed pan and bring to boil - then a high simmer for approx 1 hr 30 mins, skimming the scum off as it forms.
  • STEP 2
    Sterilise jars whilst waiting - I always wash in soapy water, rinse and dry, then put in oven on lowest setting for 30 mins or so.
  • STEP 3
    Decant pickle into jars - cool mixture into cool jars or warm mixture into warm jars. Label & leave for at least a month (I reckon) but better two months.
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    Overall rating

    Rating: 5 out of 5.3 ratings
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