British Branston Pickle

British Branston Pickle
Thankful for What I Have
I have been asked many times, “What do you miss about England?”. My reply is always the same, “I don’t waste my time thinking about what I haven’t got.  I am too busy being totally amazed at what I have got”. Life here in California is very different to the life I had in England.  Sunshine every day. Happy smiling, friendly people everywhere. The beautiful blue ocean, the mountains, the  desert, the wonderful array of fruits and vegetables available year round.  My own pool! I could have only dreamed of such a plentiful life in England.  I love to visit that quaint, cold, grey skied and very green part of the world, but I love coming home even more.

 

Branston Pickle is one of the most commonly found pickles in Britain.  Found in every kitchen, it is usually served with fresh crusty french bread, salad and cheese.  I make a big batch every year and then enjoy this sweet and tangy accompaniment with many a salad. Here is another traditional British Dish to check out, Yorkshire Pudding.

British Branston Pickle

British Branston Pickle

Branston Pickle

British Branston Pickle
5 from 1 reviews
British Branston Pickle
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 5 oz Dates - Finely Chopped
  • ½ Cauliflower - finely chopped
  • 2 Onions - finely chopped
  • 2 Apples - Finely Chopped -
  • 2 Zucchini - Finely Chopped
  • 15 -20 Cornichon Pickles
  • 10 oz Dark Brown Sugar
  • 4 Tbs Lemon Juice
  • 12 oz Vinegar (Malt, apple cider, red wine and balsamic combo)
  • 2 tsp Mustard Seeds
  • 1 Tbs Cornstarch
  • 2 tsp Allspice
  • 1 tsp Cayenne Pepper
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 4 Cloves Garlic - Crushed
  • 2 Bay Leaves
  • Freshly Ground Sea Salt and black Pepper
Instructions
  1. Boil ingredients gently in a large pan for 2-2½ hours.
  2. Pour your pickle into boiled mason jars, and let the flavors infuse for 2-4 weeks before eating.
  3. Lasts for 6 months in a fridge if you don't use the canning process. If you do use the canning process, cook for just an hour before putting jars into your bath.
 

British Branston pickle
11comments
helen Joyce - October 13, 2013

Hi
I also come from England, Glastonbury Somerset is my old home and LOVE branston pickle!!
Just wondering how long these would last in the mason jars (if they last at all in my house :)
I assume from your directions you are not vaccum sealing the lids so does that mean it is only good for about 2 months? thanks Helen

Reply
    Monica - October 14, 2013

    Hi Helen, I did actually seal a few jars. I just submerged them in boiling water for 20 minutes. They really don’t last very long in this house but I do keep them in my spare fridge,(they would be fine in the cupboard). You are right. If you don’t seal them, 6 months is about how long they last. I suggest you double the recipe and seal some.

    Reply
Oliver - December 8, 2014

I, too, live in California, and I’ve made a Branston pickle very much like this one. I put jam jars in the oven for an hour and boiled the lids before I put the pickle in straight from the boil. I don’t remember exactly how long the pickle lasted, but it was probably a year before I finished the last jar — and they weren’t in the fridge. Tasted delicious just as I remember the Crosse & Blackwell from the UK. The difference mainly in the texture — not as dark, and (with no cornstarch in my recipe) without the viscous liquid.

Reply
    Monica the Cavewoman - December 9, 2014

    Thanks so much for your message. Only brits seem to appreciate BP. It’s not a common side here in CA. It goes so quickly in our house, I have never had to store it for long. All the neighbors are hooked too. Did you see my Bubble and Squeak post? Hope to see you back on Gavewoman Oliver.

    Reply
Annie - August 2, 2015

Hi there — I love Branston pickle and am looking for a great recipe. I tried one I found online before, but the consistency wasn’t “gloopy” enough and the veg pieces kept falling off my open sandwich! What’s the consistency of your recipe like?

Reply
    Monica the Cavewoman - August 3, 2015

    This was pretty close the store bought recipe. Of course it tastes much fresher. I have made this a few times and once it was a little runny. Just make sure you add more cornstarch if it looks too thin. Of course it does also thicken as it cools.

    Reply
natalie - August 6, 2015

hello, thanks so much for this recipe? can I use all white distilled vinegar or apple cider vinegar instead? I can’t have gluten so malt vinegar is out! thanks!

Reply
    Monica the Cavewoman - August 6, 2015

    Hi, I would say apple cider is an even better choice in terms of quality and flavor. What a great suggestion. I am going to change the recipe thanks to you. Monica

    Reply
Bobbie - June 15, 2016

Hi
I made sweet mustard pickles last month and they are a huge success. So now I am wanting to try my hand at Branston Pickles. Your recipe sounds just what I have been looking for. I will definitely try this. Will let you know how it goes .

Reply
    Monica the Cavewoman - June 15, 2016

    I have some advice. Make double!! This pickle is delicious, especially with cheese and everyone will wan t a jar. I even have to supply my Ex husband because he likes it so much. Let me know how it works out for you. It needs a months to fully mature, but we usually get into it as soon as its cold. Thanks for dropping by Bobbie

    Reply
Paul Hilton - December 29, 2017

Hi Monica,

I am late to the game I know, but I have just made a batch of this, for the vinegar ratio I used:
6oz Cyder
3oz Balsamic
3oz Malt
I know the flavours have to mature, but this tastes so good no more shop bought ever again

Reply
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