Branston Pickle Recipes

Steps:

• Combine all the ingredients in a large saucepan and bring them to the boil.
• Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
• Stir well to redistribute all of the vegetables.
• Bottle and seal in sterile and hot jars.
• Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
• Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.

Steps:

• Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
• Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
• Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
• Then add the liquid colouring until the colour is dark brown.
• Spoon into warm sterilized jars and seal.
• Leave for at least 3 weeks to let the flavours mature.

Steps:

• 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.
• 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.
• 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.

Steps:

• Place the cheese on bread or roll.
• Spread bread or roll with as much pickle as you desire (has to be Brandeston to get the full effect) the more you add, the better the taste.
• Put top piece of bread on.
• Cut into a diagonal triangle.
• Enjoy.