In this video, we're going to show you how to make Branston Pickle - the classic British condiment! Branston Pickle is delicious on sandwiches, as a side dish, or even as a condiment for cocktails!
If you're a fan of British food, then you need to try Branston Pickle! This easy-to-make condiment is perfect for anyone who loves British food! In this video, we'll show you how to make Branston Pickle step-by-step, so you can make it at home and enjoy it for years to come!
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Branston pickle low sugar version
Carrot 1 large
Swede 1/2
Garlic 3-4 cloves
Dates 50g - 1.75oz
Prunes 100g - 3.5oz
Cauliflower 1 small approx
Onion 1 medium
Apple 1
Courgette 1/2
Gherkin 5-6
Xylitol 150g - 5.3oz
Lemon juice 1
Malt vinegar 400ml - 0.75 pint
Mustard seeds 2 tsp
All spice 1 tsp
Cayenne 1 tsp
Water 100ml 4fl oz approx
Salt and pepper to taste
Branston pickle classic version
Carrot 1 large
Swede 1/2
Garlic 3-4 cloves
Dates 50g - 1.75oz
Cauliflower 1 small approx
Onion 1 medium
Apple 1
Courgette 1/2
Gherkin 5-6
Dark brown sugar 250g - 9oz
Lemon juice 1
Malt vinegar 400ml - 0.75 pint
Mustard seeds 2 tsp
All spice 1 tsp
Cayenne 1 tsp
Water 100ml 4fl oz approx
Salt and pepper to taste
Believe it or not, there was a time when people thought you couldn’t improve on the classic cheese sandwich. That all changed in 1922 when the first batch of Branston Pickle hit the shelves.
Made by Crosse & Blackwell in the village of Branston, Staffordshire, the iconic pickle has been a kitchen table staple ever since.
From celebrity chefs to aspiring bakers and the humble sandwich-maker, Branston can help just about anyone be masterful with the food they make.
The Branston reins were handed to vinegar specialists Mizkan Euro in 2013. A privately-owned family company founded over 210 years ago; Branston was in safe hands.
The tangy British favourite didn’t leave our shores however, and is still mixed and bottled in Suffolk’s Bury St Edmunds. Made using the same secret recipe, with the traditional methods that made it so famous, Branston remains a firm family favourite.
Preferred recipes and servings vary, but all our fans agree on one thing; once a Branston eater, a Branston eater forever.