Homemade Branston Pickle (Copycat Recipe)
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.
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.
Video
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
Serving: 11 | Calories: 45kcal | Carbohydrates: 11g | Protein: 0g | Sodium: 16mg | Sugar: 9g