Make Branston Pickle - the traditional British pickle that everyone loves!
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- Опубліковано 12 чер 2024
- In this video, we're going to show you how to make Branston Pickle - the classic British condiment! Branston Pickle is delicious on sandwiches, as a side dish, or even as a condiment for cocktails!
If you're a fan of British food, then you need to try Branston Pickle! This easy-to-make condiment is perfect for anyone who loves British food! In this video, we'll show you how to make Branston Pickle step-by-step, so you can make it at home and enjoy it for years to come!
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Branston pickle low sugar version
Carrot 1 large
Swede 1/2
Garlic 3-4 cloves
Dates 50g - 1.75oz
Prunes 100g - 3.5oz
Cauliflower 1 small approx
Onion 1 medium
Apple 1
Courgette 1/2
Gherkin 5-6
Xylitol 150g - 5.3oz
Lemon juice 1
Malt vinegar 400ml - 0.75 pint
Mustard seeds 2 tsp
All spice 1 tsp
Cayenne 1 tsp
Water 100ml 4fl oz approx
Salt and pepper to taste
Branston pickle classic version
Carrot 1 large
Swede 1/2
Garlic 3-4 cloves
Dates 50g - 1.75oz
Cauliflower 1 small approx
Onion 1 medium
Apple 1
Courgette 1/2
Gherkin 5-6
Dark brown sugar 250g - 9oz
Lemon juice 1
Malt vinegar 400ml - 0.75 pint
Mustard seeds 2 tsp
All spice 1 tsp
Cayenne 1 tsp
Water 100ml 4fl oz approx
Salt and pepper to taste
Believe it or not, there was a time when people thought you couldn’t improve on the classic cheese sandwich. That all changed in 1922 when the first batch of Branston Pickle hit the shelves.
Made by Crosse & Blackwell in the village of Branston, Staffordshire, the iconic pickle has been a kitchen table staple ever since.
From celebrity chefs to aspiring bakers and the humble sandwich-maker, Branston can help just about anyone be masterful with the food they make.
The Branston reins were handed to vinegar specialists Mizkan Euro in 2013. A privately-owned family company founded over 210 years ago; Branston was in safe hands.
The tangy British favourite didn’t leave our shores however, and is still mixed and bottled in Suffolk’s Bury St Edmunds. Made using the same secret recipe, with the traditional methods that made it so famous, Branston remains a firm family favourite.
Preferred recipes and servings vary, but all our fans agree on one thing; once a Branston eater, a Branston eater forever. - Навчання та стиль
Living in Germany, I love the small chunk because the stuff costs a fortune over here, and you can spread it much thinner and make it go further whilst still having the taste. Problem solved now though, once I start making my own. Thanks, and keep up the good work.
Brit in Pretoria here, we can only get Branston intermittently here - a bit like electricity! So the idea of making my own, makes sense. Will give it a punt.
Thanks!
Was craving cheese and pickle but instead of buying a jar I found and decided to try your recipe as I had to only buy the swede, a carrot and allspice. WOW! Could not believe that to me it tasted the same as the shop-bought version, and is absolutely delicious! I managed to get 4 and a bit jars for a fraction of the cost. Looks like I have a couple of gifts already sewn up for Christmas. Thank you for sharing
Im so happy to read this?!! Making this ASAP!!! Branston Pickle is difficult to find here in the states, and when you do, it's $12.00 for about 10z. 🤪
Gracias 👍🏽🙏🏽✨✨✨
Thanx so much for this and the HP recipe,
I’ve been living in Germany for 30 years and it’s great that I can make the things I miss😉
Keep up the good work mate
It's a shame that it's difficult to find British standards like these condiments. My partner is Polish and there are Polish stores in most towns over here now so she can get here weird stuff!
Joking there some of the things she gets are lovely
Aaaah so its basically a savory, chunky, garden relish. Looks great!
I get confused as to what is a relish or a chutney and so on. It's probably sugar content? With a well known brand like this or say Heinz tomato ketchup for example, people get heavily invested in the wording. I still make this pickle as I prefer it to the original, I did a tomato ketchup a few years ago and I never made it again as it was just too different from the shop bought one. I do recommend that you check out my brown sauce recipe, it's another British classic that you may like?ua-cam.com/video/G6eaq7cHOk0/v-deo.htmlsi=R-Si67ODyUzNIIcp
When I was a nipper, (we're talking 50's - 60's here) you could occasionally find small pearl onions in Branston pickle, sadly missing in the modern version.
I would definitely add these in any recipe for homemade.
I will definitely give this a go! Nice recipe!
I'm sure the new owners will continue to adjust the recipe to save money 💰
Hello Matt! I was absolutely blown away by this recipe ! Who knows you can actually make pickle at home? Not me!! Thank you! Will try it out!
Thank you so much, hope you enjoy it x
How interesting! Bravo :)
I'm glad that I subscribed and I am happy when I watch your videos. Thank you for your service to the UA-cam community. I hope to visit the UK sometime. Really enjoy this one because of the culture behind it.
Thank you
Great channel and content!!
thank you Jeffrey and happy Christmas to you
Can you tell I've just discovered your channel this morning! With Christmas on the way I'll be giving this one a go! I remember as a kid growing up there was always Branston and Piccalilli in the cupboard...and I'm with you, that sandwich alternative is rubbish! Dave
Thanks again and please do binge watch a bit more, it all helps to get me recommended by UA-cam
Great recipe video, like you, Branson is my go to pickle, cannot wait to make a batch
Thanks Paul
Keep percivering yummm recipes
Thank you, I will Bernie
Thanks Mat one of my staples.
I used to have it every day for my packed lunch with corned beef, bloody lovely
Loved this and the Picallili videos and have made it a couple times and very pleased with the results. Just featured this on my own channel because I am so impressed. Thanks Matt.
I know and that's very kind of you, thanks 👍
You've earned a new sub with this one mate - I'll be giving this a go tomorrow. Much love from Ireland - best of luck with the channel!
Thanks for that, hope it turned out well, it also improves with age
I am going to give this one a go, thanks
Thank you, hope you like it
You are looking great Matt! And this recipe looks just delicious and one I have to try, as you can't get Branston out here in Spain!
very kind of you Jim, finding alternatives for the foods I just took for granted that fit into my new lifestyle is a bonus. The summer was easy as all i wanted was salads with meat, fish or cheese.
Don't know about you but my appetite changes completely when it gets colder, so there's a bit more work to be done.
Hoping you and your family are well and looking forwards to a great Christmas
Congratulations!
I'll definitely have a go at this, soon.
Thank you, plenty more videos on my channel also, I'd be grateful if you could check out some of them. 😀
I have been doing so,@@unclemattscookerylessons. FYI, I found you via thatdudecancook.
I love your modest, no-nonsense style PLUS, congratulations on your weight loss over the last few years.
Fantastic recipe will definitely try it. Do you have a picalilli recipe which is my favourite ?
thank you Lesley and as if by magic ua-cam.com/video/zOdBFxllejw/v-deo.html
There's my piccalilli recipe, it really is gorgeous
Greetings from Southern California! I just made this recipe (brown sugar version) and it was extremely delicious. I found it quite spicy from the mustard seed when cooking but not at all once it cooled overnight and I have to say I think I'd like it a little bit spicy. I was unsure if I should have diced the veg smaller but after trying really enjoyed the chunkiness. I have never tasted Branson pickle but I love dill pickle and cheddar sandwich so I thought I'd give this a try. Thanks for sharing, I'll definitely be making this for the rest of my life! And I am looking forward to trying your piccalilli recipe.
Thank you so much for trying out the recipe! I'm glad you enjoyed it and found it delicious. It's always great to hear positive feedback from viewers like you. Keep on cooking and exploring new flavours x
Love your recipe. It's another one I'lll have to try. I never knew there was so much bad feeling about the sandwich style Branston, lol. I prefer it mainly coz I love Branston but I'm not too keen on the crunchiness of the original. Some say you can't have the one without the other but I'm not so sure. Also the larger 'lumps' (sorry Branston for that word) play merry hell with the bread. Knock the sandwich all out of shape. But Branston, either style, is delicious.
You made your defence for the afor mentioned sandwich style Branston pickle very well sir
However, the chunks are absolutely necessary for the real pickle experience.
Maybe we can agree to disagree?
@@unclemattscookerylessons Oh ABSOLUTELY. Im not pretending to be the judge. There are just as many - perhaps more - who love the original.
Congrats on reaching 20K! No longer UA-cam's best kept secret!
I was looking at a jar of Branston pickle here a little while ago and wasn't sure enough to try it yet. After tasting the difference between commercial brown sauce and your recipe, I think I might try your pickle and not bother with the jar that's travelled halfway around the world.
btw, just in case you're not aware, xylitol is extremely toxic to dogs. Not sure if you have one, but if you do, no sharing tidbits of sarnies if they have pickle on them. Even a tiny bit can harm them. It's the one sweetener I never played with because when I was doing keto I had a dog who would come to investigate if I ever dropped anything and I knew that if I spilled some, which was quite likely as I was really sick on keto and got quite clumsy, I would never feel safe and certain that I got every single grain of it. Such a shame as it's apparently really good as a sweetener.
Thanks Monique, and I didn't have a clue about dogs and xylitol so thanks for that. I don't have a dog currently but will be wary of that in the future.
I made some creme brulee recently with xylitol and they were fab, but xylitol doesn't caramelise so they were really baked custard pots which I topped with some berries. I've heard that Stevia and erythitol are other options.
Have you tried either of those by any chance?
@@unclemattscookerylessons Never eat what a Dog does not eat ,Scott of the Antarctic noted that Dogs did not eat Dog liver
I'm going to try and make this for my partner who has a bad allergy to onions and garlic so il probably add something else,! as leaving them out, onions are in pickles and stuff so he can't have anything, this looks great, he's looking forward to it....
such a shame those are my favourite ingredients, does that allergy include leeks and chives? I'm sure that he'll love this pickle without the onions however
Yes leeks and chives too... Haven't managed to do it yet, what with having to look for somewhere else to live! and with rental prices being so high... 😅 . Must make myself do it, probably as a distraction from worry 😏thanks for replying 🙂
Congrats on the 20K subscribers !
I was thinking while watching the videos that your offscreen camera is a bit low or far from your mouth. For sure you're not making tons of money on those videos, but maybe a better mic would help? I hope you'll get to celebrate the 50K subscribers much faster!
I did buy a collar mic recently and have been using it when I talk to camera.
I let the basic camera mic pick up ambient noise when I'm cooking.
I'd love to splash out on some better kit, including camera, lights etc but until I start making a bit more...
Thanks for watching and commenting
Hi Matt why do you not leave veg in salt overnight like piccalilli :)) ty
I hadn't thought about that? 🤔 Keeping some crunch in the veg is preferable and this recipe does cook a bit longer so maybe that would affect.
I need to make another batch soon so I might try that.
Hi, is there a malt vinegar substitute I could use? We don't have that in my country. I've read maybe apple cider vinegar? What do you think? Thanks in advance.
Malt vinegar is actually a really cheap vinegar that we English sprinkle on our chips (fries) for some reason it just seems to work with this pickle. But I'm sure any vinegar will work, as it's quite dark I'd be tempted to use the cider vinegar but maybe a little balsamic for the colour?
@@unclemattscookerylessons thank you so much for your reply!! i miss branston pickle so much since i was last in London, i'm so glad i found this recipe! thanks again!!
I'll make it tomorrow and i let you know the results
hope you're happy with the result
What alternative vinegar could you use for a gluten free option?
Well I just discovered that malt vinegar has gluten? You could replace with any vinegar really, I guess I would chose a red vine vinegar, but a cheap and cheerful one, don't spend a lot of money as you really just need the acidity.
Isn't it supposed to be marrow instead of courgette.
That makes sense, I always thought that courgette was a baby marrow?
I wonder how many viewers remember Pan-Yan pickle. Far superior to Branston. IMO Branston still have to learn how to make pickle.
I'd never heard of that one, just did a quick search and the ingredients are very similar.
I guess Branston was more popular, shame
promo sm ✋
branston pickle NOT INVENTED BY BRANSTON it was 1st made by an Braston housewife, the 1st BRANSTON PICKLE was made at a factory in Branston BURTON UPON TRENT, just like MARMITE and BOVRIL
Thank you
The vegetables in the Branston one have been chemically made to stay crunchy. look at the ingredients and you will see caramelized ammonia whatever the hell that is.
It is a worry that there are so many mysterious ingredients in our food, I think unnecessary as I've got homemade preserves in my fridge that are a year old
I preserve some things and I know without a bunch of chemicals I can have things last a year or more too
I brought some Branston pickle smooth and I have to say it was disgusting. I’m afraid I threw it in the bin. I’m going to have a go at making my own I’ll let you know how I get on have a nice day
Thank you Norman, I'm a traditional guy so when brands mess with a classic recipe my first reaction is to not like it ☺️
ua-cam.com/video/4qMNPDUl0iE/v-deo.html
Marco father of Gordon
A great video and a true homage to his country although he is a bit of a prick… well what chef isn’t 😉nudge nudge wink wink
Love Branson 🎉 I have a jar in the fridge
Can’t have pork pie without it
Hope you’re doing well
Cheers
Dw
Thanks mate
Nothing wrong with small chunk. Smooth is disgusting
Agree to disagree then, I only like the larger chunk option. I just made a fresh batch a few days ago and cooked it for a little less time. The result was much crunchier, I'm very happy with it.
Smooth pickle is sacrilege. Absolutely vile stuff, the texture makes all the difference.
I go in between and get the small chunk. Problem solved.
1) Branston is a "sweet pickle" NOT a chutney
2) Branston is a trademark of a product made by Cross & Blackwell - you CAN NOT make Branston Pickle. Anything you do make is NOT 'BRANSTON'.
3) Branston contains swede, carrots, onions, cauliflower, vinegar, tomato, apple and spices. There is no Courgette in Branston pickle.[
Sorry Dave 😔