BRING out the ICONIC Pickle BRANSTON

Ingredients

• 300 g Carrots (peeled and diced to about 0.5 cm cubes)
• 300 g Swede (peeled and diced to about 0.5 cm cubes (known as rutabaga in the US))
• 1 large Onion (finely diced)
• 300 g Cauliflower (cut into very small dice, similar size to other vegetables)
• 250 ml White Vinegar (substitutes the industrial spirit vinegar used in the commercial product)
• 50 ml Lemon Juice (freshly squeezed and used as concentrated lemon juice)
• 100 g Tomato Puree (smooth tomato paste)
• 150 g Dates (pitted) (blended with a little water and rice flour to make a puree)
• 30 g Rice Flour (mixed into the date puree as a thickener)
• 300 g Apple (peeled, cored and blended with water to make apple pulp)
• 80 g Cornflour (modified corn starch) (added at the end to thicken the pickle)
• 20 g Barley Malt Extract (provides colour and malt flavour (optional caramel colour can be used))
• 100 g Granulated Sugar (adds sweetness)
• 15 g Salt (non‑iodized, helps draw out vegetable moisture)
• 0.5 tsp Ground Allspice (warm spice used in the original jar)
• 0.5 tsp Onion Powder
• 0.25 tsp Ground Cloves
• 0.5 tsp Ground Black Pepper
• 0.5 tsp Mustard Powder

Instructions

1. Dice the vegetables

   Peel the carrots, swede and onion. Cut carrots, swede and cauliflower into very small cubes about 0.5 cm on a side. Finely dice the onion.

   Time: PT20M

2. Make date puree

   Remove pits from dates, blend them with a splash of water and the rice flour until smooth.

   Time: PT10M

3. Prepare apple pulp

   Peel and core the apples, then blend with a little water to a smooth pulp.

   Time: PT10M

4. Cook vegetables

   Place all diced vegetables in a large pot, add 800 ml water and 15 g salt. Bring to a gentle boil and simmer for 5 minutes.

   Time: PT15M

   Temperature: 100°C

5. Add liquids and sweeteners

   Stir in white vinegar, lemon juice, tomato puree, barley malt extract, sugar, date puree and apple pulp.

   Time: PT5M

6. Season the pickle

   Add ground allspice, onion powder, ground cloves, black pepper and mustard powder. Stir well.

   Time: PT2M

7. Simmer

   Let the mixture simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: 100°C

8. Thicken with cornflour

   Mix cornflour with a little cold water to form a slurry, then stir it into the hot pickle. Simmer for another 10 minutes until the sauce coats the vegetables.

   Time: PT10M

   Temperature: 100°C

9. Final seasoning and cool

   Check the balance of sweet, sour and salt. Remove from heat and let the pickle cool slightly.

   Time: PT5M

10. Sterilize jars and lids

    Place clean jars and lids in a large pot of boiling water for 10 minutes.

    Time: PT10M

    Temperature: 100°C

11. Fill and process jars

    Using a funnel, ladle the hot pickle into the sterilized jars, leaving 0.5 cm headspace. Seal with lids and process in the boiling water bath for another 10 minutes.

    Time: PT10M

    Temperature: 100°C

12. Cool and store

    Remove jars, set them on a towel and let cool completely (about 30 minutes). Store in a cool, dark place for at least 48 hours before using.

    Time: PT30M

Nutrition Facts

Calories

140

Protein

1 g

Carbohydrates

30 g

Fat

0 g

Fiber

2 g