Branston Pickle
mike cregan
you would send it to me.
many thks mikec
Ian Wright
wrote:
>Does anyone have a recepie for Branston Pickle?I would appreciate it if
>you would send it to me.
>many thks mikec
>
Easy,
1, Go to supermarket.
2, Buy Branston pickle.
Ok, ok, sorry, but it is just a commercial brown pickle-cum
chutney.
Get the fine cut grade for sandwiches, too lumpy otherwise!
Ian Wright. UK.
"Patience" Vertue 203
"Ignoranti. quem portum petat,
nullus suus venus est"
HELEN PEAGRAM
changed until it fit with a real Brits idea of Branston.... My Hubby. I
hate the stuff so I was no good at tasting.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Branston Type Pickle
Categories: Relishes, Pickles
Yield: 8 Servings
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
2 md Carrot, cut in
1/8 inch dice
2 c Rutabaga, cut in
1/8 Inch dice
4 md Cloves garlic, minced
16 Dates, pitted and cut in
1/8 inch dice
6 md Cauliflower florets, finely
Chopped
2 md Yellow onion, finely
Chopped
2 md Apple, finely chopped
2 md Zucchini, finely chopped
10 Sweet gherkins, finely
Chopped
1 1/2 lb Brown sugar
3 ts Salt
3 Lemons juiced
3 c Malt vinegar
Browning
3 ts Worcestershire sauce
2 ts Mustard seed
2 ts Allspice
I found this recipe in a magazine called "Britannia" published out of
Toronto. It was submitted by a Muriel Shaw from Rohnert Park,
California, formerly of County Durham, Ire
Combine all ingredients except caramel colouring in a saucepan,
placing spices in cheesecloth for easy removal later.
Heat to boiling; reduce heat to a simmer and cook until rutabaga is
cooked but still slightly crunchy. Add enough browning colouring
until colour is dark brown. Bottle and seal.
I suspect the flavour will improve if aged for a few weeks before
using.
Enjoy! Robin
We tried this recipe and altered it to fit our taste on Sept 9/96.
It is very close to the real thing! HMP
Altered the recipe again September/98 and is as close as you can get
now.
MMMMM
--
The Mom at hpea...@attcanada.net
mike cregan wrote in message <36B1DD54...@total.net>...
Compaq
mike cregan <mcr...@total.net> wrote in article
<36B1DD54...@total.net>...
> Does anyone have a recepie for Branston Pickle?I would appreciate it if
> you would send it to me.
> many thks mikec
>
Howdy
I would love this recipe also, my hubby loves them, so if anyone does have
a recipe for them could they please post it???
Thanks :)
Andrea
kejori One
Compaq wrote in message <01be4c37$9e46b9a0$051165cb@default>...
Hello
As you may be aware Branston Pickle is a branded chutney sold in England by
Crosse & Blackwell (part of Nestle group)
The label states the ingredients are :
Vegetables in various proportions.... Carrots, Cauliflower, Gherkins,
Marrows, Onions, Rutabaga, Tomatoes, Sugar, Vinegar, Dates, Salt, Apple,
Modified Starch, Lemon Juice, Colour (Caramel), Spices, Garlic Extract.
Best of luck with that lot
Keith Riley
kejori One
Compaq wrote in message <01be4c37$9e46b9a0$051165cb@default>...
>
>
>mike cregan <mcr...@total.net> wrote in article
><36B1DD54...@total.net>...
>> Does anyone have a recepie for Branston Pickle?I would appreciate it if
>> you would send it to me.
>> many thks mikec
>>
>Howdy
>
>I would love this recipe also, my hubby loves them, so if anyone does have
>a recipe for them could they please post it???
>
>Thanks :)
>Andrea
Second reply re Branston Pickle
This is a recipe which when matured tastes almost exactly like Branston
Pickle, so I'm told. Anyway the people who told me about it can hardly leave
it alone once made..... so here goes:
Pineapple Chutney
Matures after 3 months if you can wait that long
250ml (8fl oz) white wine vinegar
250gm (8oz) sugar
2 teaspoons salt
1½ tablespoons finely chopped fresh ginger
1 teaspoon ground cinnamon
2 chillies (or to taste)
2 cloves garlic, finely chopped
250gm (8oz) diced fresh pineapple
2 Granny Smith apples (or equivalent, if in the colonies) peeled and cut
into pieces
90gm (3oz) raisins
Put the vinegar,sugar,salt,ginger,cinnamon,chillies and garlic in a saucepan
and bring to the boil. Add the pineapple, apples and raisins. Boil slowly,
stirring often, until the apple is broken up and the chutney is thick. The
pineapple will remain in pieces. Pour into warm jars and seal.
Hope it satisfies the Branston taste
See thee
Keith Riley
HELEN PEAGRAM
Title: Jim's Branston Pickle
Categories: Relishes, Pickles
Yield: 8 Servings
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
2 md Carrot, cut in
1/8 inch dice
2 c Rutabaga, cut in
1/8 Inch dice
4 md Garlic cloves, minced
16 Dates, pitted and cut in
1/8 inch dice
6 md Cauliflower florets, finely
Chopped
2 md Yellow onion, fine chopped
2 md Apple, finely chopped
2 md Zucchini, finely chopped
10 Sweet gherkins, finely
Chopped
1 1/2 lb Brown sugar
3 ts Salt
3 Lemons juiced
3 c Malt vinegar
Browning (kitchen Bouquet)
-as needed
3 ts Worcestershire sauce
2 ts Mustard seed
2 ts Allspice
Combine all ingredients except browning sauce in a saucepan, placing
spices in cheesecloth for easy removal later.
Heat to boiling; reduce heat to a simmer and cook until rutabaga is
cooked but still slightly crunchy. Add enough browning colouring
until colour is dark brown. Bottle and seal.
Flavour will improve if aged for a few weeks before using.
Recipe altered it to fit our taste on Sept 9/96. It is very close to
the real thing! HMP Altered the recipe again September/98 and is as
close as you can get now.
MMMMM
--
The Mom at hpea...@attcanada.net
kejori One wrote in message <79iop9$10r$1...@nclient1-gui.server.virgin.net>...
>
>Compaq wrote in message <01be4c37$9e46b9a0$051165cb@default>...
>>
>>
>>mike cregan <mcr...@total.net> wrote in article
>><36B1DD54...@total.net>...
>>> Does anyone have a recepie for Branston Pickle?I would appreciate it if
>>> you would send it to me.
>>> many thks mikec
>>>
>>Howdy
>>
>>I would love this recipe also, my hubby loves them, so if anyone does have
>>a recipe for them could they please post it???
>>
>>Thanks :)
>>Andrea
>