Can I pat myself on the back for a moment? This is truly the only Homemade Branston Pickle copycat recipe you’ll ever need. It’s a spot-on replica of Britain’s iconic sweet and tangy chutney – tasting just like the store-bought classic, only better. You get all that chunky, tangy crunch and the right amount of sweetness with none of the added preservatives. Please try this one; you won’t regret it. Just chop your veggies, throw everything into the pan, and let it work its magic.

Mixed vegetables pickled in a dark sauce

Table of Contents

I first published this original English pickle relish recipe back in 2015, and with just a few minor tweaks over the years, it’s still the absolute best version you’ll find.

If you’ve ever enjoyed a traditional British pub lunch, you know that a sharp, sweet British pub style chutney is the ultimate companion to a slice of sharp cheddar. When it comes to the gold standard of that classic condiment, nothing beats iconic Branston. Today, I’m unlocking the vault so you can make this ultimate copycat version right at home.

Branston Pickle History

First created by Crosse & Blackwell in 1922 and officially trademarked in 1929, this beloved relish actually gets its name from the small village of Branston near Burton upon Trent, Staffordshire. Over a century later, it remains one of England’s most famous store-bought condiments.

While the original chunky version is what we all know and love, the brand has expanded over the years to include options like a smooth puree, a rich & fruity sauce, a line of Piccalilli, and even a small-chunk version in a squeezable bottle for mess-free spreading. But if you ask me, nothing tops the classic chunky texture.

A spoonful of homemade Branston pickle

Why You’ll Love this Homemade Version

I kept my ingredient list as close to the traditional recipe as possible, with just two simple upgrades.

What I Left Out (And Why You Won’t Miss Them)

  • Modified Maize Starch: Store-bought versions use this industrial thickener, but simmering the mixture naturally creates a rich, glossy sauce without it.
    Artificial Colorings: Commercial jars use dark dyes to make everything uniform, but leaving them out lets the vibrant natural colors of the carrots and vegetables shine through.
    Lemon Juice: Full disclosure – I completely forgot to add it once, and quite frankly, you don’t even need it.

While some variations of Homemade Branston Pickle copycat recipes call for cauliflower or zucchini, my absolute favorite combination uses carrots,  swede (rutabaga in the U.S), apple, dates and onions. As they gently simmer in malt vinegar, dark brown sugar, and warm spices, the vegetables turn perfectly tender while holding onto that signature crunch.

A white bowl of chutney

Storage and Maturation Tips

  • In the Fridge: Store your cooled pickle in clean glass jars in the refrigerator for up to 6 weeks.
  • Patience Pays Off: While you can dig in right away, the flavors marry and deepen over time. If you can wait a week or two before opening the jar, the taste becomes even richer and smoother.
  • Storage Note: This is a fresh refrigerator pickle, so no hot-water canning required. Simply ladle it into clean jars and keep it in the fridge. It will stay delicious for up to 4 weeks (if it even lasts that long).
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Homemade Branston Pickle (Copycat Recipe)

Janette
A homemade copycat of the iconic British Branston Pickle. Loaded with crunchy root veggies, date paste, and warm spices, all simmered in a tangy malt vinegar glaze. The ultimate sweet-and-salty spread for strong cheddar sandwiches, and Ploughman’s lunch.
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 0 minutes
Total Time: 1 hour 5 minutes
Servings: 24 servings
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Video

Ingredients
 

  • 1 cup (160 grams) pitted dates, or 1 cup / 260 g prepared date paste
  • ½ cup (60 grams)  carrots, peeled and finely diced and cut in to ¼ inch/½ cm cubes
  • ½ cup (60 grams) rutabaga/swede, peeled and cut in to ¼ inch/½ cm cubes
  • ½ cup (50 grams) cauliflower, cut in to ¼ inch/½ cm cubes
  • ½ cup (75 grams) onion, finely chopped
  • ½ cup (115 grams)  red apple, peeled and grated
  • 1 cup (236 ml) malt vinegar
  • ½ cup (118 ml) clear distilled white vinegar
  • 1 cup (200 grams) dark brown sugar
  • 1 tablespoon (16 grams) tomato puree (paste in the US)
  • 1 tablespoon (8 grams) ground allspice
  • 1 tablespoon (8 grams)  onion powder
  • Salt to taste
  • Optional thickener: 1 teaspoon cornstarch or rice flour mixed with 1 teaspoon cold water (slurry)

Instructions
 

Make the Date Paste:

  • Place the dates in a heatproof bowl and cover with boiling water. Let soak for 10 minutes to soften. Transfer the drained dates to a high-speed blender with 2–3 tablespoons of fresh warm water. Blend until completely smooth, adding a splash more water only if needed.
  • Add all the ingredients – including the date paste and ½ cup (118 ml) water  to a large saucepan. Bring to a gentle simmer over medium heat, then turn the heat to low on. Cook uncovered at a low bubble for about 45 minutes, stirring frequently to prevent sticking. Keep a close eye on the heat as the liquid reduces: as the sauce thickens and turns syrupy, lower the heat to avoid burning the bottom of the pan.The rutabaga and carrot should be tender and the liquid reduced to a thick, glossy syrup. Taste and add salt as needed.
  • The sauce will naturally thicken as it cools and after refrigeration. However, if the sauce still feels too watery after an hour of simmering, stir in your cornstarch slurry. Simmer for another 2 to 3 minutes until glossy and thickened.
  • Storage: Transfer the cooled pickle to clean glass jars, seal tightly, and store in the refrigerator. It will keep fresh for up to 6 to 8 weeks, but it is also delicious to eat right away.

Notes

* Will keep for up to 6 weeks when refrigerated
For canning/preserving
Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.
This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.
Serving: 11, Calories: 45kcal, Carbohydrates: 11g, Protein: 0g, Sodium: 16mg, Sugar: 9g
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