Branston pickle recipe

Ingredients

250 g carrots, peeled
3 small white turnips, peeled
10 big cloves of Garlic, peeled and crushed
1 cup dried apricots, chopped
1 cup prunes, chopped
1 cup raisins
1 medium cauliflower
2 large onions, peeled
2 apples, peeled and cored
2 courgettes, unpeeled
15 small cocktail gherkins, see Chef's notes
225 g dark muscovado sugar, brown sugar or jaggery
1 teaspoon sea salt
60 ml lemon juice
350 ml cider vinegar
200 ml Malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons black mustard seeds
4 small dried Chile de Árbol powdered in a coffee grinder or 1 scant tablespoon of mustard powder (see recipe notes)
1 heaped teaspoon ground allspice
A big grind of black pepper
1 to 2 tablespoons of caramel colouring - see comments page
1 tablespoon of arrowroot powder

Mise en place

Chop all of the ingredients into 2.5 mm (1/8”) cubes. This is a job for your mandoline if you have one. A good one will slice and julienne in one go.

Method

In a large pan, mix all of the ingredients apart from the colouring and the thickening. Don't be concerned that there appears to be very little liquid at the start. It doesn't take long for the mixture to amalgamate.

Bring to the boil then reduce to a simmer for about 1.5 to 2 hours or until the harder ingredients, like the turnips, have softened to your liking.

Take a ladle or so of vinegar from the pan and add to a small bowl containing the arrowroot and mix to a paste, then return it to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutes more then remove from the heat and allow to cool properly.

Bottle in sterilised jars, leaving for a month to mature in a cool, dark place.