Thank you for the great recipe! You have a great way to explain it and a very pleasant voice to listen to. :) I love pickle, but here in the German countryside, a jar of Branston Plougman's has to be ordered online and costs about 6 Euro, so it's an extremely rare treat. I will definitely try to do it myself, but first I have to figure out where to find the first vegetable you used, that looks like a giant kohlrabi. I've never seen that before. :D
That vegetable is what is called a Steckrübe in German, and I think it's also known as Erdkohlrabi, although it's very different from regular Kohlrabi. When I first came to Germany many years ago I couldn't find them in the shops, and people told me they were only grown to as pig feed 😅These days you can get them in most supermarkets.
I'm going to give this a try! I was interested to learn recently that the Branston brand (as well as Sarson's) now belongs to the Japanese concern Mizkan. I must admit I had never even heard of them before. Still, you live and learn, as they say.
Yum yum, when I make a sausage casserole, I always add a couple of table spoons of Banston small chunk pickle to it - tastes divine :o) Best shut up now and get my gardening done.
My first ploughmans was in the deep Austrian Alps when i was 6 - raw meat, gherkins, sauerkraut, roll-mop herrings, hard bread and homemade cheese. It was awful, but it has left a legacy - I still like Gherkins, herrings & sauerkraut lol
It's a shame this isn't more widely known in the US. It tastes a good deal like French onion soup, something which is quite popular here in the States, so I think many would enjoy it.
I know this is years out of date but just seen it! How about some tamarind juice/water to add the dark colouring and a slight sour under one? Great video thanks!
This Canadian gal just bought a jar of Branson's. (haven't tried it yet) Do you have any other suggestions what to eat it with besides cheese? Would it go with any meat ?
@@Keefcooks thanks! I'll give it a try and sorry, I have to correct my spelling of BransTon's. If I like it, I'll try your homemade version - I prefer homemade anywat
And, I bought the crystal clear Sous Vide fish tank with lid'. £85 for a bit of acrylic material is a little steep, but so much more space than my stock pot!
I bought some in Tesco -- I guess it must've been about five years ago. Since I'll never run out, I've never looked for it again. :-) But Tesco online sell it, as does UK Amazon.
Must make this Keef looks, fab mate. I live in the jungle of Thailand so I cannot get swede so I will seek an alternative. For the browniness, I will use tamarind for colour. I hope it comes out as good as yours looked.
Never seen it done, but I don't see why not - some root veg gets pickled - beetroot, especially, and I've seen carrot pickled. I think I might have to try a little experiment!
Going to try this later on today - looks good! Also, would you ever consider making a video to show how to make different types of beef jerky, but with stuff just about everyone in the UK has in the kitchen (ie. no gadgets or suchlike!)?
I am not a breakfast person, I just watch your videos Keef - brilliant as usual, thanks :o) This video brings back funny memories again. When I moved to Cornwall 23 years ago, I worked one summer at a trout farm near Tintagel and also did a bit of cheffing at the adjoined Restaurant. A German lady ordered a Ploughman's Lunch and tried her very hardest to pronounce it right, but when she came up with 'flock man', I just cracked up :oD And, an American chap told me that I miss-spelled plough on the menu, it should say plow, I didn't comment on that ;o)
Hello Keef, Did you get the info I left for you on Adams page about help with DaVinci Resolve video editor? Your Ploughman's Pickle looks nummy. Cheers Keef
Mr K - yes thanks. I downloaded it from another source and this morning I was trying to edit a vid with it. Still a few glitches - are you an expert on this? Can I pick your brainzzzz?
Were cooks making the ploughman’s pickle before Branston’s got into the act? The Branston pickle seems to be a cousin to piccalilli and the sweet chutneys in a jar like Major Grey.
I wonder what the linguistic explanation behind the whole "corgette/zucchini" thing is. I'll have to try making this or something like it once things in the garden start picking up. I did a basic refrigerator pickle for my carrots last year that came out good, but this seems like it would be a different flavor altogether but something I'd probably like.
Greetings Keef! I've been watching for a while and I love the videos- my favourite meal is the Mancunian end-of-night classic rice n' three curries- I'd love to see your take on this or if not, a shoutout! thanks!
Before watching ... I ate a wonderful sandwich called a bloomer. It included pickles. What are the defining criteria of a bloomer (is pickles always included in one)? And what was the origin of the word?
Ah, good question. A 'bloomer' is a loaf baked without a tin. So-called because it 'blooms'. So it doesn't actually refer to the sandwich or its contents, it's just the type of bread.
Can't get Branston pickle here in the middle of USA so I ordered a jar from Amazon...was too expensive and of course the jar broke in shipment.....I Don't know why I didn't check with Keef first and make my own....less expensive and taste's better.
Well I gave this a go, and somewhere I may have gone wrong. As it tasted an awful lot like a cold stew! Maybe used too much water, but the swede overpowered it all, and sadly it had to go. Thank you anyway yours looked more palatable. Enjoyable watching though.
Shame about your views and likes, there should be thousands :oD But you have a nice little hard core fan community here. I am trying my best to advertise you on a regular basis on my Facebook page, hope it will do something, you deserve it!
So last week we went to a tea room in Chattanooga, Tn. My grandson had a Ploughman's lunch with consisted of Steak soup, a hard roll, several pieces of cheese and a salad. On the side were 2 little things of pickles, one they said was Branston pickle and the other Piccalilli. The Branston must have come from a jar and to me it tasted like mince filling with vinegar in it. Not bad but not too good either. The other was inedible sourness. I might try this recipe because it looks like fun with bigger chunks and looks like it would go well with meat and cheese on the side or in a sandwich. Thanks for the great demo. I realize you can't get good English food in Tennessee.
Hello Keef,. While I agree that the peels can be used, with success, for making compost, have you ever saved them in a plastic bag in the freezer until you have enough to make stock? Also, throw in any chicken or beef bones but not pork. Put the frozen things into a pot, cover with water and simmer them for 1-1 1/2 hours, strain a couple of times and all done. Can be frozen or kept in the refrigerator. If put into sterilised jars the stock does not have to be frozen or refrigerated. plamuk aka travellingchef
First pork bones, like pork, are very fatty and do not make good stock. Second, pork is an "unclean" meat and has been known to cause food poisoning - but that is a different story. Third, as the bones have a high-fat content they tend to make the stock fatty and cloud the liquid, which is undesirable. Actually, if you make stock, the left over residue of ingredients can be added and mixed into the compost heap although I let mine drain for about 4-5 hours before doing so, stirring or shaking from time to time to remove as much liquid as possible. As an alternative, the left over wet materials can be turned into liquid compost "tea" which can be sprayed onto plants and soil. I make a similar pickle but also put in small florets of cauliflower and small/silver pickled onions, yellow mustard seeds, and Worcestershire Sauce, all of which add some flavour,. May I further suggest making 0.312 mm/1/4" cubes of the ingredients as the size you recommend may be a little large. Keep up the good work of espousing how, as you have advocated, better English food is that many claim it to be. From my travels, most of such nay sayers have never eaten our "good nosh" only things like fish and chips, etc. and have never even been to England Also, they are not aware that F@C were a godsend during WWII and were one of the only foods we could buy without ration coupons. 'nuf sed. plamuk aka travellingchef
swede mate ... its a swede.. allspice ... has to be all spice...brown sugar and black treacle or molasses, leave for at least 2 weeks before eating it.has to mature .nice try though bit to chunky for my liking
How are you in my brain sir! first the long scotch egg.. now the pickle, I can only get the marinade version locally (not chunky enough for my tastes) and have beem wanting to make my own. will be making this soon for a lovely cheese sandwich!
Another culinary master class! Never heard of this pickle before (I'm not of the UK), would it be something like a chutney? Definitely looks like something I'll have to make. (Don't know about sweet/sour on a cheese sandwich, though - maybe alongside a porkchop or hamsteak?)
I'll have to try it, but not before August. I'm about to go on vacation. I'll spend the next 3 weeks swimming in the Ionian sea and eating the local sea life.
KeefCooks No confusión. You simply don't know what you are talking about, and as you say, don't care, despite making food based videos. Piss poor attitude.
@@vespadavidson2315 Yes, you're right, it's a swede, although when I grew up it was called a turnip (mam from Durham). Turnips are smaller and the flesh is orange. That's what I get for trying to be funny, but I really don't care about turnips and swedes, I loathe the taste of both of them. But I do care passionately about most food, as you'll find out if you watch some of my other videos.
ploughmans...the joys of culinary youtube cultural learnings. i am awfully much aware of british cuisine. ploughmans lunch, that whole "ploughmans" thing is said to be hundreds of years old, but truth is, ploughmans lunch was invented in the 60s by the dairy / cheese industry to encourage consumption and the sales of, yes, cheese.
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As a fan who was born and bred in the village of Branston, I can say you've made us proud!
lovely Keef..A crusty roll, some corned Beef and this pickle, would be epic mate..
Cheers Scott - you're not wrong!
Yum, thanks Keef. I'm going to make some at the weekend.
Ive been looking for a recipe for this for a while thank you!
There was a time when pickle making was a common sight in most kitchens.
looks fantastic, away to make a cheese pickle sandwich
Mate it even looks like Branstones. One of my fav's. Genius Keef. Cheers Moose.
Thanks Moose!
hey keef! I love you're awesome personality, and I hope you keep making videos. I don't even cook and here I am still watching your videos. lol
Thanks Lawliet - I'm very happy for non-cooks to watch my videos!
Looks great! Mouth watering!!!!!!
Very interesting. I love cheese and pickle sandwiches!! I always wondered how to make Branston pickle.
Now you know!
Thank you for the great recipe! You have a great way to explain it and a very pleasant voice to listen to. :)
I love pickle, but here in the German countryside, a jar of Branston Plougman's has to be ordered online and costs about 6 Euro, so it's an extremely rare treat. I will definitely try to do it myself, but first I have to figure out where to find the first vegetable you used, that looks like a giant kohlrabi. I've never seen that before. :D
That vegetable is what is called a Steckrübe in German, and I think it's also known as Erdkohlrabi, although it's very different from regular Kohlrabi. When I first came to Germany many years ago I couldn't find them in the shops, and people told me they were only grown to as pig feed 😅These days you can get them in most supermarkets.
you made it look so easy. Definitely trying this, thanks Keef :-).
Wow, I have never heard of anything like this. Thank you, we aer going to have to try it.
I'm going to give this a try! I was interested to learn recently that the Branston brand (as well as Sarson's) now belongs to the Japanese concern Mizkan. I must admit I had never even heard of them before. Still, you live and learn, as they say.
looks fantastic
Omg omg 😍🙆 got to give this a go right away xxxxx thank you 😃
Wayhay!
Channeling your inner Ken Dodd ? 😃 I wonder I he still plunders the jam butty mines in knotty ash ?
Yum yum, when I make a sausage casserole, I always add a couple of table spoons of Banston small chunk pickle to it - tastes divine :o) Best shut up now and get my gardening done.
My first ploughmans was in the deep Austrian Alps when i was 6 - raw meat, gherkins, sauerkraut, roll-mop herrings, hard bread and homemade cheese. It was awful, but it has left a legacy - I still like Gherkins, herrings & sauerkraut lol
LOL - pretty much all of that is wrong!
It's a shame this isn't more widely known in the US. It tastes a good deal like French onion soup, something which is quite popular here in the States, so I think many would enjoy it.
Oh wow ! I just found your channel! im going to try to make this as were in lockdown and have just used the last of the Branston!
Hope you enjoy
@@Keefcooks thanks, it looks great but the waiting is killing me! lol
very impressive, i will try this
I know this is years out of date but just seen it! How about some tamarind juice/water to add the dark colouring and a slight sour under one? Great video thanks!
yummy yum!!!!! Going to give this a go - looks amazing :D
I look forward to more videos.Keep it up!
This Canadian gal just bought a jar of Branson's. (haven't tried it yet) Do you have any other suggestions what to eat it with besides cheese? Would it go with any meat ?
It goes well with any cold meat, and with pork pies, scotch eggs etc.
@@Keefcooks thanks! I'll give it a try and sorry, I have to correct my spelling of BransTon's. If I like it, I'll try your homemade version - I prefer homemade anywat
Growing up in Barnsley I only liked Non Brewed Condiment vinegar.
And, I bought the crystal clear Sous Vide fish tank with lid'. £85 for a bit of acrylic material is a little steep, but so much more space than my stock pot!
85 quid? Ouch!
Yes, but it looks great and I can watch the food bubble under water :o)
To get the rich brown colour, you probably need to add some gravy browning (aka caramel colour, E150).
Yeah I was thinking of that, but you never see it in shops any more
asda sell gravy browning
I bought some in Tesco -- I guess it must've been about five years ago. Since I'll never run out, I've never looked for it again. :-) But Tesco online sell it, as does UK Amazon.
Must make this Keef looks, fab mate. I live in the jungle of Thailand so I cannot get swede so I will seek an alternative. For the browniness, I will use tamarind for colour. I hope it comes out as good as yours looked.
No swede - lucky you!
ooooh i have to try! my fiance doesnt have in his country, i need to make for him
Go for it Zia!
That looks very good! Does it come in injectable form, for when the stomach is full?
If you puree it!
WOW. can't wait to try it. This is probably a dumb question but......could you recycle the peel into a vegetable broth?
If it was clean and you were mad keen, yes.
Jan Theriot or veggy crisps....😰
Nice one Keef! Will have a crack at this next week :)
You're welcome!
Hello Keef, where I live malt vinegar is hard to come by, but for some reason I have a gallon of white vinegar. Any thoughts on this as a substitute?
Yeah, that would be OK
Keef, can you pickle potato's? Just wondered if it was possible as most other veg seems to work but you never see pickled tatties.
Never seen it done, but I don't see why not - some root veg gets pickled - beetroot, especially, and I've seen carrot pickled. I think I might have to try a little experiment!
Going to try this later on today - looks good! Also, would you ever consider making a video to show how to make different types of beef jerky, but with stuff just about everyone in the UK has in the kitchen (ie. no gadgets or suchlike!)?
Unlikely - I'm not keen on the stuff!
Shame - I love the stuff but it's so expensive in the shops!
I was raised with a variety of this - called it "bread and butter pickle".
Hmmm
I'm afraid a bread and butter pickle tastes nothing like Branston pickle.
I am not a breakfast person, I just watch your videos Keef - brilliant as usual, thanks :o) This video brings back funny memories again. When I moved to Cornwall 23 years ago, I worked one summer at a trout farm near Tintagel and also did a bit of cheffing at the adjoined Restaurant. A German lady ordered a Ploughman's Lunch and tried her very hardest to pronounce it right, but when she came up with 'flock man', I just cracked up :oD And, an American chap told me that I miss-spelled plough on the menu, it should say plow, I didn't comment on that ;o)
LOL - look up 'ghoti' on the interwebs - it's pronounced 'fish'.
Hello Keef, Did you get the info I left for you on Adams page about help with DaVinci Resolve video editor? Your Ploughman's Pickle looks nummy. Cheers Keef
Mr K - yes thanks. I downloaded it from another source and this morning I was trying to edit a vid with it. Still a few glitches - are you an expert on this? Can I pick your brainzzzz?
I have DaVinci Resolve but i am using it on Linux and am still getting up to speed with Resolve myself. Wish i could be of more help, Cheers Keef.
We're in the Year of "Jubilation and Pickle"
Not sure about jubilation but 2020 is definately the year of pickle ;)
Were cooks making the ploughman’s pickle before Branston’s got into the act? The Branston pickle seems to be a cousin to piccalilli and the sweet chutneys in a jar like Major Grey.
I'm sure they were, but they probably wouldn't have called it that. Branston started doing this in 1922.
I wonder what the linguistic explanation behind the whole "corgette/zucchini" thing is. I'll have to try making this or something like it once things in the garden start picking up. I did a basic refrigerator pickle for my carrots last year that came out good, but this seems like it would be a different flavor altogether but something I'd probably like.
Yeah the etymology is puzzling! Good luck with the pickle
Have you done piccalilli ?
Nope
Greetings Keef! I've been watching for a while and I love the videos- my favourite meal is the Mancunian end-of-night classic rice n' three curries- I'd love to see your take on this or if not, a shoutout! thanks!
I think a shoutout is easier!
Can this be stored on the shelf?
If your jars are sterile it should be ok, but I generally keep it in the fridge.
What about Pan Yan Pickle please?
I don't know - it's not something I remember ever having, and they don't make it any more.
Exactly keef love your vids. Thank you.
You need a jam funnel Keef.
LOL - I make jam about twice a century, I don't think a jam funnel would be a good investment, whatever it is!
@@Keefcooks
Also handy for stuffing black pudding into synthetic case, the spout is about 2" and the top about 5".
I’ve always thought that this kind of pickle is not far off from the mild, fruity chutneys sold in jars.
Before watching ... I ate a wonderful sandwich called a bloomer.
It included pickles.
What are the defining criteria of a bloomer (is pickles always included in one)?
And what was the origin of the word?
Ah, good question. A 'bloomer' is a loaf baked without a tin. So-called because it 'blooms'. So it doesn't actually refer to the sandwich or its contents, it's just the type of bread.
Ah, ok!
Thank you very much! Precisely as in France certain sandwiches are sold as "suédois" when they are using what in Sweden we call Norrlandsbröd!
Can't get Branston pickle here in the middle of USA so I ordered a jar from Amazon...was too expensive and of course the jar broke in shipment.....I Don't know why I didn't check with Keef first and make my own....less expensive and taste's better.
Well I gave this a go, and somewhere I may have gone wrong. As it tasted an awful lot like a cold stew! Maybe used too much water, but the swede overpowered it all, and sadly it had to go. Thank you anyway yours looked more palatable. Enjoyable watching though.
Cut the swede then use a peeler on it, less waste than cutting the peel off with a knife!
I'm very cool about wasting swede - hate the stuff!
@@Keefcooks Lol
Shame about your views and likes, there should be thousands :oD But you have a nice little hard core fan community here. I am trying my best to advertise you on a regular basis on my Facebook page, hope it will do something, you deserve it!
Cheers George. It's not as easy as it once was to conquer TH-cam, but I'm working on it!
So last week we went to a tea room in Chattanooga, Tn. My grandson had a Ploughman's lunch with consisted of Steak soup, a hard roll, several pieces of cheese and a salad. On the side were 2 little things of pickles, one they said was Branston pickle and the other Piccalilli. The Branston must have come from a jar and to me it tasted like mince filling with vinegar in it. Not bad but not too good either. The other was inedible sourness. I might try this recipe because it looks like fun with bigger chunks and looks like it would go well with meat and cheese on the side or in a sandwich. Thanks for the great demo. I realize you can't get good English food in Tennessee.
Steak soup?!
If I had made it I'd have called it beef stew. Haha
Hello Keef,. While I agree that the peels can be used, with success, for making compost, have you ever saved them in a plastic bag in the freezer until you have enough to make stock? Also, throw in any chicken or beef bones but not pork.
Put the frozen things into a pot, cover with water and simmer them for 1-1 1/2 hours, strain a couple of times and all done. Can be frozen or kept in the refrigerator. If put into sterilised jars the stock does not have to be frozen or refrigerated.
plamuk aka travellingchef
Our need for compost is greater than for stock at the moment, but thanks for the tip. Why not pork bones?
First pork bones, like pork, are very fatty and do not make good stock. Second, pork is an "unclean" meat and has been known to cause food poisoning - but that is a different story. Third, as the bones have a high-fat content they tend to make the stock fatty and cloud the liquid, which is undesirable. Actually, if you make stock, the left over residue of ingredients can be added and mixed into the compost heap although I let mine drain for about 4-5 hours before doing so, stirring or shaking from time to time to remove as much liquid as possible. As an alternative, the left over wet materials can be turned into liquid compost "tea" which can be sprayed onto plants and soil.
I make a similar pickle but also put in small florets of cauliflower and small/silver pickled onions, yellow mustard seeds, and Worcestershire Sauce, all of which add some flavour,.
May I further suggest making 0.312 mm/1/4" cubes of the ingredients as the size you recommend may be a little large.
Keep up the good work of espousing how, as you have advocated, better English food is that many claim it to be. From my travels, most of such nay sayers have never eaten our "good nosh" only things like fish and chips, etc. and have never even been to England Also, they are not aware that F@C were a godsend during WWII and were one of the only foods we could buy without ration coupons.
'nuf sed. plamuk aka travellingchef
swede mate ... its a swede.. allspice ... has to be all spice...brown sugar and black treacle or molasses, leave for at least 2 weeks before eating it.has to mature .nice try though bit to chunky for my liking
How are you in my brain sir! first the long scotch egg.. now the pickle, I can only get the marinade version locally (not chunky enough for my tastes) and have beem wanting to make my own. will be making this soon for a lovely cheese sandwich!
Nomnom
The only thing missing was a crate of stella..........Shit thats me Hey Ho nice work Dad😉
Tha wants proper real ale wi' this boy!
I live in Austria and miss this can I use cider vinegar cause no malt available here
I reckon any type of vinegar would work.
I reckon any type of vinegar would work.
Another culinary master class! Never heard of this pickle before (I'm not of the UK), would it be something like a chutney? Definitely looks like something I'll have to make. (Don't know about sweet/sour on a cheese sandwich, though - maybe alongside a porkchop or hamsteak?)
Yes, it's like a chutney. And definitely great with cheese :-)
Richard Branston will not be happy about this Keef
What about Richard Branson?
@@Keefcooks He makes very good Pickles on his time off
keef, pretty please could me and my friend Fitz have a shoutout in your next video, much love and carry on the great work :)
Yep. I actually did it the other day, but then abandoned the video, so it'll be next week.
Love you keef :)
Never heard of Branston pickle. I'm more into the naturally-fermented-in-brine type of pickles rather than the cooked ones.
Ah, but it's lovely!
I'll have to try it, but not before August. I'm about to go on vacation. I'll spend the next 3 weeks swimming in the Ionian sea and eating the local sea life.
Mate...That was never a turnip. That is a Swede.
LOL - there is confusion wherever you go. It doesn't bother me much, I hate them both!
KeefCooks No confusión. You simply don't know what you are talking about, and as you say, don't care, despite making food based videos. Piss poor attitude.
@@vespadavidson2315 Yes, you're right, it's a swede, although when I grew up it was called a turnip (mam from Durham). Turnips are smaller and the flesh is orange. That's what I get for trying to be funny, but I really don't care about turnips and swedes, I loathe the taste of both of them. But I do care passionately about most food, as you'll find out if you watch some of my other videos.
This has to be the worst homemade chutney I have seen in a long time.
Constructive criticism is always appreciated.
Needs tamarinds.
LOL - was going to add tamarinds paste but I've rub out!
ploughmans...the joys of culinary youtube cultural learnings. i am awfully much aware of british cuisine. ploughmans lunch, that whole "ploughmans" thing is said to be hundreds of years old, but truth is, ploughmans lunch was invented in the 60s by the dairy / cheese industry to encourage consumption and the sales of, yes, cheese.
I know - good innit! Just like Prince Albert invented most of our Christmas 'traditions' - which actually are traditions now.
isnt that the proof - if you can sell it right and the people can love it....thats all it takes.