English Pickle Relish
English pickle relish is a copycat of the British Branston pickle. A mix of vegetables, sweet apples, dates, raisins and lots of flavorings. This is a very simple recipe, but the results are a rich, sweet and delicious condiment.
One of Englands most popular condiments, Branston pickle. This sweet chutney is so good in sandwiches, with cheese and crackers, used as a dip or add to recipes.
There are many recipes that use different vegetables like cauliflower and zucchini, but my favorite combination is carrots, rutabaga, apples, dates, raisins and onions. The vegetables are cooked in malt vinegar, sugar and spices until they are tender and a thick sauce develops.
This pickle relish recipe is part 1 of a 3 recipe collection that are all components in a Ploughman’s lunch (pictures above). A Ploughman’s lunch is a picnic-type pub dish consisting of cheeses, bread, pickled onions, ham, radishes, pickle relish and other raw vegetables of choice.
Eating a platter of food in this manner, just like an Italian antipasto, is my favorite way to eat because you get to enjoy a range of flavors and food combinations all on one plate! If you’ve never heard of a Ploughman’s lunch, I hope you try the pickle recipe and make a Ploughman’s lunch for yourself and your friends as you’ll want to share!
If you’ve made this English Pickle Relish or any other recipe, leave a comment below, I love to hear from my readers.
English pickle relish
English pickle relish is a very flavorful mix of vegetables, sweet apples, dates, raisins and lots of flavorings. This is a very simple recipe, but the results are a rich, sweet and delicious condiment.
Ingredients
- 1 cup (256 grams) carrots, peeled and cut into small cubes
- 1/2 cup (118 grams) rutabaga, peeled and cut into small cubes
- 1/2 cup (118 grams) red apples, peeled and cut into small cubes
- 1 cup dates, chopped
- 1 cup (128 grams) raisins
- 1 cup (128 grams) onions, finely chopped
- 1 cup (128 grams) dark brown sugar
- 1 3/4 cups (414 ml) malt vinegar
- 1/4 teaspoon mustard powder
- 1 teaspoon ground allspice
- 1 teaspoon Worcestershire sauce
Instructions
- Add all ingredients to a large saucepan.
- Bring to a simmer and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.
- Preheat oven to 225°F/110°C.
- Wash the jars and lids in hot soapy water and rinse well. Place them on a baking sheet and allow them to dry in the preheated oven for 10 minutes. After 10 minutes, turn off the oven and leave them in there until you are ready to use them.
- Fill the jars with the pickle and seal.
- Refrigerate for 2 weeks, then the pickle is ready to eat. For long term-preservation, see note.
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.
Nutrition Information
Yield
4Serving Size
1/2 cuAmount Per Serving Calories 120Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 32gFiber 4gSugar 26gProtein 1g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
48 Comments on “English Pickle Relish”
Thank you so much for the quick ability to save the recipe instead of just print. I typically like to save a new recipe and this saves me steps. I am excited to try your recipes, a new friend just served a British Pickled Onion recipe with me and it was in grams etc. Thank you for sharing both, it is so helpful for us who only learned ounces, teaspoons.
You’re very welcome. Enjoy.
You’re very welcome. Thank you for the feedback.
Hey, just making this. Very confused by the measurements…I was following the weight. But 1 cup was 256g, then towards the bottom 1 cup was 128g whilst 1/2 cup was 118g. I ended up not knowing what I’d put in and what was right/wrong. Any chance you could update this to the correct weights. Thanks 😊
Cups are measured in volume and grams are measured by weight. For instance a cup of nuts and bolts will weigh much more than a cup of feathers. So in this recipe instance, a cup of carrots weighs more than a cup of raisins as the carrots are more dense and weigh more. I hope I explained it well 😊
Thanks, I may have an excess of dates then 🤣🤣. Will see how it turns out. Next time I’ll stick to the cups, as a Brit living in the US I prefer weight to cups but cups seems easier for this one.
What size jars do you use for this recipe please?
The jars in the photos are just the small flip lid kind for the photos. To store I use regular 16 ounce mason jars with a screw top lid. I’m happy to answer any more questions you have.
Hi
How can it be made shelf stable Also the pickled onions made shelf stable.
Hi just recently found your site and love it, so far have 6 very nice size jars of pickled onions and 10 jars of the English pickle relish. Time to start preparing for a good old ploughmans lunch. Thank you for this wonderful web site. Chris.
Wow, you’ve been busy and I’m so envious. A fine Ploughman’s lunch you will have, enjoy 🙂
Hi can I keep It in the cupboard and will it keep or do I have to put in the fridge when I make it
Per the recipe, it is best to keep this refrigerated.
I made this yesterday and think it’s going to be great. I can’t wait to try it and hope it’s just like bakc home. thank you for sharing.
Enjoy! You have reminded me that I need to make some 🙂
Hello. Is it ok to can this relish using hot bath method so that it can be kept on shelf, not refrigerated?
I’d like to know this too!
I don’t can very often and I haven’t done it with this relish but I don’t see why not.
I made this exactly as written for some Christmas gifts and also kept some for myself. It’s absolutely delicious and will become a staple in our household now. Thank you so much for sharing!
This has made my day, thank you so much for sharing your positive experience. I love the Christmas gift idea.
Yay for Branson pickle. Thiz will go good with extra old cheddar .
PS Im a bit late to the party here.
Hi Rob, I am with you on the Branston pickle with the cheddar. I’ve always wanted to make my own, it turned out really well. Thanks for stopping by.
Bought the ingredients today and will make soon. Will keep you posted. Can’t wait to try.
I can’t wait to see the result. I wish I was making it now, I’m craving it 🙂
how long will this keep in the fridge.
Hi Geri, up to 6 weeks refrigerated. Thank you.
Yum! This sounds absolutely wonderful! Definitely a pickle fan here!
Great photo and recipe Janette! Pinned and shared
Hey, Janette!!! You are right. When I made your pickle recipe my lunch getting to favorable. My family and my friends are also like recipe. One thing I have to say that this is the best way to cook it following your recipe.
I love it, thank you I’m so glad you all liked it 🙂
Looks so flavorful and fun! I am thinking this would make a great hostess gift!
I love the combination of root vegetables and dates and all the ingredients actually. It sounds superb and I agree a plate with textures and flavors is so pleasing to eat.
I have never thought of putting rutabaga into a relish. This is a very flavorful recipe. I have a vague recollection of eating English Pickle Relish with Beans and bread.
Ah yes, that sounds like a very British way to eat them. 🙂
My dad was military and we moved around a lot, i lived in England as a child but do remember a lot of great things including the food and I remember this. My FAVORITE! Thanks for the recipe.
That’s great Kim, let me know if you try it 🙂
This looks really amazing, I could just take the jar and spoon!!
Sounds like a super, flavorful relish!
What a great combination of flavours. I’d love to try it with some sharp cheese and crackers.
I’ve heard of Ploughman’s lunch but never actually knew what it was. I do love your English Pickle Relish recipe. I’m definitely going to give this a try, is sounds very easy and delicious. I love relishes. Pinning/sharing.
O my what a great pickle relish recipe! I could see me using this in multiple ways!!! Pinning to try.
I totally have to give this English version a try. Love the sound of the flavors.
What a fantastic sounding recipe! And that platter of goodies, wow! Looks fantastic!!!
We used to live near the old Branston Pickle factory in Branston, Staffordshire, Janette! I love your homemade version – so much better for you & it sounds more delicious than the original too!
Ok, I’m going to sound a bit naive here. There’s a local pub my hubby and I go to and on the menu they have something called the Ploughman. I never realized it was based on an actual meal! I have ordered this numerous times – often when I’m not super hungry, but want something to nibble on – and it’s fantastic! I never realized that the condiment they were serving was English Pickle Relish! That stuff is awesome! I’m so excited to not only know what it is now, but that I can make it too! Thanks for the post my dear 🙂
Not many people know about a Ploughman’s, but I’m glad you like it.
Thanks for sharing this amazing recipe, would be delicious in sandwiches
Looks so flavorful and delicious Janette! Love it! Pinning!