How to make Branston pickle - made easy, and illustrated!

This month's notes: May 2021: Stored US apples are still  available.  See your state's crop availability calendar for more specific dates of upcoming crops.

Valentine's Day - February 14 - See this website for Valentines Day history, facts and top picks for fast, easy, inexpensive gifts for the man, woman or children in your life!

Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!

And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy  directions

Please tell the farms you found them here - and ask them to update their information! As an Amazon Associate I earn from qualifying purchases.

Subscribe to our: Email alerts;  Follow us on Twitter  Add this page to your favorites! - Email this page to a friend, or to yourself

Making Homemade Branston Pickle Relish

Making and canning your own Branston-style pickle relish is one of the easiest things you can do with your extra cucumbers! Here's how to do it, in easy steps and completely illustrated.  This method is so easy, ANYONE can do this!  It's a great thing to do with your kids!  This must be stored in the refrigerator, as it has not been lab tested for storage safety outside of the fridge.

For those unfamiliar, Branston Pickle is a spiced vegetable mixture, not like any American relish.  It is dark brown in color, sweet, sour and savory. It is traditionally served with "ploughman's" lunches and cheese sandwiches. Some also use it in cooking, typically added to curries, stews and Welsh rarebit.

 

Note: More photos are coming

Ingredients

Yield: About 3 pints

  • 3/4 cup malt vinegar (apple cider vinegar will do if you can't get malt)
  • 1 medium carrot, chopped into 1/8 inch cubes
  • 1 cup rutabaga (called a Swede in the UK and Australia), chopped into 1/8 inch cubes.  You can use turnips, if you can find rutabagas.
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 6 dates, pitted and cut into 1/8 inch cubes
  • 3 cauliflower florets, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium apple, finely chopped
  • 1 medium zucchini, finely chopped
  • 5 sweet gherkins, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped prunes
  • 1/4 cup raisins
  • 1/2 pound dark brown sugar
  • 1 teaspoon salt
  • 1 tablespoon corn starch (aka corn flour)
  • 1/4 cup lemon juice,
  • caramel coloring (optional)

Equipment

 

  • 1 large pot; teflon lined, glass or ceramic.
  • Large spoons and ladles
  • Half pint or pint  jars.
  • Lids and rings

Directions - How to Make Pickle Relish

Step 1 - Wash and Chop

Wash and chop the vegetables an dried fruits!  You can use a food processor!

 

Step 2 - Combine and bring to a low boil

Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the caramel coloring and cornstarch in a large pot.  Heat over low heat; this is a slow process. You may want to use a crock pot (i.e., a slow cooker) on low or medium heat. The mixture should become very thick and viscous as it cooks down, but you can add a little water from time to time to maintain the consistency you desire.

Step 3 - Simmer

Simmer for about 1.5 to 2 hours or until the the rutabaga/swede/turnips are slightly softened.

 

Step 4 - Add the cornstarch, caramel, remaining vinegar

In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes  then remove from the heat and allow to cool to room temperature.

Step 5 - Let flavor develop in the fridge

After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.

 

 

Other Equipment:

From left to right:

  1. Jar lifting tongs 
            to pick up hot jars
  2. Lid lifter 
            - to remove lids from the pot 
            of boiling water (sterilizing )
  3. Lid 
           - disposable - you may only 
           use them once
  4. Ring 
          - holds the lids on the jar until after
          the jars cool - then you don't need them
  5. Canning jar funnel
          - to fill the jars

 
   
This page was updated on

Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!]  [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]

 

 

 

 

 

 

 

 

Illustrated Canning, Freezing, Jam Instructions and Recipes

[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]

Home Canning Kits

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Don't forget the Ball Blue Book!