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Not quite Branston Pickle (but pretty good!)
Makes about 4 x 720g branston jars
Easy
Prep:
Cook:
This recipe was submitted by Good Food member JuicyJu and has not been tested by our team.
Skip to ingredients
Units:
- Approx 1.5kg tomatoesskinned and chopped
- 1 celery stick
- 2 large onions
- 2 medium carrots
- ½ a swede
- ½ a cauliflower
- 2 apples
- 4 fairly large gherkinsbig handful dates or prunes
- (All of the above finely chopped)
- handful of sultanas
- generous sprinkle of allspice
- 200g demerara sugar(you could use more - I don't like it too sweet)
- 500ml vinegar( I used half from my gherkin jar & half cider)
- 1 tbsp lemon juice
- generous grindings of salt and 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.
