BRING out the ICONIC Pickle BRANSTON
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- เผยแพร่เมื่อ 17 พ.ย. 2024
- Branston Pickle is an iconic British condiment known for its chunky texture and sweet, tangy flavour. It's made from a mix of diced vegetables, such as carrots, rutabaga, cauliflower, and onions, preserved in a spiced vinegar-based sauce. The pickle is beloved for its deep, rich taste and is a staple in ploughman’s lunches, sandwiches, and cheese.
Our homemade version comes incredibly close to replicating the original. With its perfectly balanced mix of vegetables, sweet and savoury flavours, and just the right amount of tang, it's an almost perfect copy of the Branston Pickle found on store shelves. It’s a classic condiment that brings that same familiar taste to your table!
I WILL NOT make any excuses for a lengthy video this time-there is quite a lot of work involved in replicating this iconic pickle to do it justice. There is NO other video making this pickle using the ingredients listed on the jar-all the different videos are willy-nilly put together without consideration of the ingredients given.
This will help those like me who cannot buy this pickle WORLDWIDE.
👇 RECIPE BELOW
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Jar ingredient list:
Vegetables in Variable Proportions (52%) (Carrot, Rutabaga, Onion, Cauliflower), Sugar, Barley Malt Vinegar, Water, Spirit Vinegar, Tomato Purée, Date Paste (Dates, Rice Flour), Salt, Apple Pulp, Modified Maize Starch, Colour (Sulphite Ammonia Caramel), Onion Powder, Concentrated Lemon Juice, Spices, Colouring Food (Roasted Barley Malt Extract), Herb, Spice Extracts
Vegetables (4.8kg total):
Carrots - 1.6kg (56oz)
Rutabaga (Swede) - 1.6kg (56oz)
Onion - 800g (28oz)
Cauliflower - 800g (28oz)
Other Ingredients:
Sugar - 1.6kg (56oz or about 8 cups)
Barley Malt Vinegar - 1.6 litres (1.7 quarts or 54 fl oz)
Water - 800ml (3.4 cups or 27 fl oz)
Spirit Vinegar - 400ml (1.7 cups or 13.5 fl oz)
Tomato Purée - 400g (14oz or 1.75 cups)
Date Paste - 800g (28oz or about 3 cups)(or blend 800g dates with 4 tsp rice flour)
Salt - 8 tbsp (120g or 4.2oz)
Apple Pulp - 800g (28oz or about 3 1/2 cups of finely chopped apples)
Modified Maize Starch (or Cornstarch) - 16 tbsp (about 120g or 4oz)
Sulphite Ammonia Caramel (optional for colour) - 8 tsp (about 40g or 1.4oz)
Onion Powder - 8 tsp (about 16g or 0.5oz)
Concentrated Lemon Juice - 16 tbsp (240ml or 8 fl oz)
Spices:
Ground Allspice - 8 tsp (16g or 0.56oz)
Ground Cloves - 4 tsp (8g or 0.28oz)
Roasted Barley Malt Extract (optional for colour) - 8 tsp (about 40g or 1.4oz)
Herb and Spice Extracts:
Black Pepper - 4 tsp (about 8g or 0.28oz)
Mustard Powder - 4 tsp (about 8g or 0.28oz)
This will make 24 jars.
#backyardchef #branstonpickle #branston
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I WILL NOT make any excuses for a lengthy video this time-there is quite a lot of work involved in replicating this iconic pickle to do it justice. There is NO other video making this pickle using the ingredients listed on the jar-all the different videos are willy-nilly put together without consideration of the ingredients given.
This will help those like me who cannot buy this pickle WORLDWIDE.
Lengthy videos spoil us. 👍
Never thought of making this, have pickled lots of veg and eggs, might give it a go!
@@Ejuicey Hope you enjoy. Thank you. Best, Rik
@@Ejuicey Only occasionally. Thank you. Best, Rik
I really will have to look out if I can find here in Vienna! If not I will give your recipe a try a try - thanks for your effort Rik!👍👌
Many years ago I was given this recipe. This was the recipe prior to Cross and Blackwell acquiring the pickle. I think Heinz own it now. This is just for comparison.
285g of Brown Sugar 2 tablespoons of Molasses1 teaspoon of Salt 1 lemon 375ml of Vinegar 3 Tomatoes 2 teaspoons of Mustard Seeds 2 teaspoons of Ground Allspice 1 teaspoon of Cayenne pepper 1 Medium Swede Diced 4 Cloves of Garlic Finely Chopped 85g Dates cut into small pieces 1/4 of a Cauliflower cut into small pieces 1 Onion Diced 1 Granny Smith Apple Diced 1 Courgette Diced 1 large or 2 small Carrots Diced
Extra liquid and seasoning if Required
1/2 a cup of Malt Vinegar
Salt to taste
2 teaspoons of Cornflour
1/4 cup of Water
Thank you for sharing. Sounds amazing! Best, Rik
The dark colour of the veg is because it is steam cooked first, then, a sugar salt and caramel solution is circulated warm for 2 and a half hours! All the rest of the ingredients are for the sauce, which was made separately. You missed small silver skin onions. How do I know? I worked at the pickle factory in east London for 14 years! It was owned by Nestle’s then, but when they closed the factory in the mid 80’s, it was made in Scotland for a while, then nestle’s sold off the cross and Blackwell brand. The pickle today is slightly different from what was made then, but I still love it. Full marks for having a go at reproducing it!
Was it Nestle's or Nestle
Thank you. Appreciated - Best, Rik
I worked there from 1992 to late 1983. They also put in gherkins, and marrow, but your right the Scottish Cranston wasn't the same recipe. We must know each other?
Nestles
I worked there from 1972 to late 1983. We must know each other?
Brilliant, Rick. I thank you deeply for being different !! You teach as you're cooking. I like the way you explain the reasons for what you are doing. Branston pickle ( my wife"s family lived only a couple of miles from the branston factory ), seen it and smelled it for years and years. It is iconic to me, but what you have done here is unique imo. My wife and I moved to Australia for a while (22years ago) and have converted many friends to Branston Pickle and to see how you've used your pro skills to disect how the process works is excellent. After 74 years of life it's still good to learn about things we take for granted. Thanks for a great video Rick and well done my friend.
Wow! Appreciated. Thank you. Best, Rik
Mad scientist at work! I am Making this for Christmas gifts
Good on you. Thank you. Best. Rik
5:14 ..I tried to dice that fast once...now I use my nose to type on TH-cam..😂
Thank you. Best, Rik
OMG, the really made me cry from laughing. You made my day.
😂😂😂😂
I have never heard of this dish. I only know "mixed pickles". So - thanks for showing. In Germany, however, rutabagas do not have a good reputation due to historical reasons. From Wiki:
"Since rutabagas were unpopular among the population despite the poor food situation, the Reich Potato Office still had about 80 million hundredweights of rutabagas left at the end of the winter of 1917, which had not been distributed. They were processed into dried vegetables and beet flour. This flour was then mixed with potato flour and Maggi soup cubes and sold as a "complete food", whereby each family had to buy a certain amount in order to be able to buy other foodstuffs."
Thank you. Best, Rik
That looks outstanding Rik , a cream cracker some sharp cheddar topped with pickle , can’t beat it as a snack , I love it thank you 👍Amanda xx
Agreed! 100% Thank you. Best, Rik
I love Branston but here in US it’s quite expensive because imported. There is no American equivalent, so your video is great! I can make a lot abd even give some as gifts.
Yes indeed and I will tell you - you will not be disappointed with this. Thank you. Best, Rik
I have made so-called Branston pickle recipe before. It was rubbish. I will definitely be making this. Picallili next please. 🎉
Rik, after this episode I think you are justified in calling yourself an Alchemist !! It truly is so impressive what you just did in real time in front of all of us. What a fantastic effort, WELL DONE YOU !!!! Luckily, we can get Branston easily in all of our supermarkets in Western Australia, but if we couldnt, I would be trying this. I bet yours works out a lot cheaper too !!
Thank You. Appreciated. Nothing hidden on this channel and no second takes its all cooked as is. Best, Rik
Eaten Branston for as long as I can remember. This is a great piece if "reverse engineering". Good job Rik!
Thank you. Best, Rik
I enjoyed every minute, the pen ticks and the smack smack tongue testing, the sour faces etc.
Thank you. Best, Rik
Always my second favourite extra 👍 Piccalilli is my first. Never seen anyone try to replicate Branston. You're a genius
Wow, thanks! Thank you. Best, Rik
Oh my-I love Branston Pickle but it's so expensive on my side of the pond. The lowest price for a 360g jar is $10 (7.50 Pound Sterling) so I don't buy it very often. This is going to be one of my next projects. Thank you so much for 'cracking the code' and posting. Very much appreciated!
My Pleasure. Thank you. Best, Rik
Try salting the veg first and par cooking the veg in the salted extracted juice and drain, retaining the cooking liquid for later, then combine veg with the hot sauce. I made it a few years ago based on the jar list too, as its also very expensive here in NZ. I used dark drown sugar and molasses to get nearer to the deep colour and canned apple puree. The key I found was to keep liquids away as you can always add that cooking juice to get the required consistency before finishing. Ill try again using some of Rik's recipe. Good luck.
@@peter_peter_pumpkin_eater That sounds like a great idea for the veg, thank you. I was wondering about subs for the malt extract, although I can get it. And I was planning to cheat and use applesauce and blend that with the dates.
Thanks so much for the suggestions-it's appreciated. Hope your next batch goes well, too.
Canning (which is really bottling) is popular here in eastern Canada, so the shops sell pickling vinegar which is stronger than ordinary white vinegar (maybe 7% vs 5%). That might make the difference.
Thank you. Best, Rik
Takes a lot of skill to reproduce something like this. I admire that skill.
Being in the USA, never heard of the product before this video. In the USA, nutrition labels hide as much as they legally can so others can't reproduce the over priced product. I've seen labels in other countries that least ingredients by percentage of product and standardized to 100gr portions, very helpful info.
The interesting take away for me, would be to make some local variation using inexpensive local produce/ingredients. Keeping the sweet, sour and chunky aspects. Some of the industrial ingredients are expensive on the consumer level. I just don't have a pot nearly as large as the one you used :)
Thank you. British labels and looking online at supermarket listed ingredients for the product gives away most of it. Best, Rik
@@BackyardChef Thanks for the tip Rik.
Was able to look up the Branston label at a UK online store. It listed the percentage for the main vegetable ingredient only. I recently bought some Mae Ploy Brand Thai curry paste and found a label listing(country unknown) that showed the percent for each ingredient and thought how useful this would be here in the USA. And how it would never happen here either.....
This helped me sort out which Thai curry paste to buy as the others available locally used cheap non-thai ingredients (and not things like lemongrass, galandal and kefir lime) looking forward to making curry soon.
Still searching for the country which requires all percentages to be listed as a way to help me recreate foods like you did with this pickle recipe.
now THIS, I cant wait to try !
Thank you. Best, Rik
You're a champion, Rik! I have tried copies over the years and not really come close, ( they were nice enough, but not what I was aiming for) so I'm delighted to see this production of yours. Thankyou, thankyou.
I won't lie this is incredible. Its the only recipe on the net using the ingredients listed on their jar - which already makes it. You will not be disappointed with this one. Thank you. Best, Rik
Great job as always Rik, and I never mind a longer video as your enthusiasm is so infectious. Just as a thought, I use dark brown sugar instead of white sugar, which helps with the colour, and replace ground cloves (which I don't like), with a little ground ginger.
Thank you. Good choices. Best, Rik
This was so extra entertaining on so many levels! I'm giving you a $10 coffee money just for the fabulous faces you made in the tasting! Love you Master Chef!😎
Thank you. Appreciated. All natural - ha ha ha. Best, Rik
You have too! Thank you for your kindness. Best, Rik
I have wanted a recipe for Branton Pickle for the longest time. Thank you from South Africa. It is only found in one store but very seldom.
Thank you. Best, Rik
Wow, Rik! You have done an amazing job recreating Branston Pickle!! I love it but it is so expensive here in the States. It is good to know I can make it myself with easy to find ingredients. Thanks!!
Thank you. Best, Rik
Thanks for this big man, not been back home in a few years and can't get this anywhere, will do perfect with toast and cheese.
Will be making this later tonight hopefully.
Top job! This is a cracking recipe. Thank you. Best, Rik
I'm forever getting hollered at for buying, "Another jar of PICKLES!?" These look awesome, maybe worth yet another chewing out! Thanks for all the great ideas, Rik!
Ha ha ha. Can't say anything to that. Thank you. Best, Rik
Great video. You've inspired me to give the Jar to recipe another go as when I tried I just missed the mark too. Its expensive here in NZ and not always available. Id love you to do a piccalilli copy from a UK top seller too for us expats, we just don't get that anywhere here.
Thank you. Best, Rik
That was extremely enjoyable to watch.
Wow! Thank you - appreciated - Thank you. Best, Rik
Oh this is amazing!!! I love Branston but it is expensive. I am going to watch this and absorb the process so I can honestly see if this is something I could make and store. This is fantastic Rik x
Thank you. Best, Rik
Wow what a mountain of veg very enjoyable video and interesting loved watching looks like a great copy of this famous pickle.
I loved Branston pickle on corned beef sarnies and of course cheese too a nice mature cheddar 😋
So nice of you. Yes I do too! Thank You. Best, Rik
That’s a nice looking pickle, well done.
Cheers, Alan. Thank you. Best, Rik
Top notch ! I looked up caramel colour (aka. lab concoction E150) on Wikipedia.....let's just say I reckon your pickle is far better off without it :) Great video....great job....worth every minute ! All the best 👍
Oh wow! Thank you. Best, Rik
How many jars did you fill? Whether it came close to the Branston brand or not, you still made a great pickle.
You will not get any closer than this - Truthfully! 24. Thank you. Best, Rik
Hi Rik great video. Rice floor is used to keep chopped dates from merging into each other. Check any packet at the supermarket. I think it's a by product of where Branston their ingredients from.
Also you might find it easier to blend the dates with hot water instead of cold/room temp.
Defo making this recipe!
Thank you. Appreciated. Best, Rik
Great show again.
Also, It's good to see you reply to so many comments.
Well in.
Thank you. Appreciated. I try to. Best, Rik
Another excellent video, thank you so much for all the effort and for sharing your know-how. I really look forward to your postings 🇨🇦
Thank you very much! Best, Rik
Many moons ago 1979 we visited Bury St Edmunds Branston factory on a school trip. The vegetables where steamed in honking great rotating stainless steel drums/Vats.
Yes indeed can't do that at home. Thank you. Best, Rik
I LOVED your presentation!
Thank you. Best, Rik
Thank you Rik, your channel is so unique. I didn’t think I’d like this video but it might be my favourite - so interesting, funny and informative. Keep doing what you’re doing! ❤
Thank you. Appreciated. Best, Rik
THANK you chef Rik for sharing with us 👌🥰
Thank you. Best, Rik
Yours is better :) Thanks for this deconstruction of how to make this at home, for those of us that cant get Branston's reasonably where we are. T: Finland.
Thank you. Hope you can make some - this is fantastic - I've been eating it on cheese sandwiches and it is just incredible. Best. Rik
Well done, that pickle was well, worth all your time and efforts. I cracked up at the look on your face at the taste test...lol I've been making pickles and chutneys for years but never thought to try this. Thanks Rik
Thank you. Appreciated. Best, Rik
great job rick looks lush mate well done 👏 ❤
Thank you. Best, Rik
I love learning about new and delicious recipes
I'm so glad! Thank you. Best, Rik
It is truly amazing to watch you pull together a recipe from brands you are missing from home. You always leave me in awe. Have a great one, friend. 😊
Thank you. Appreciated. Best, Rik
I make pickle at this time of the year and am 100% going to make this. Thanks for doing to work on this one Rik!
Pleasure, mate. I like this sort of understanding the ingredients on the jars. Thank you. Best, Rik
All I need is the barley extract! It is on my shopping list! I love that you have made it so simple to follow and I was able to divide the recipe exactly by 8 to make a more manageable portion (24 jars a bit much for our house😂) I can’t wait to try it, love anything pickled along with chutneys….Great that it is an immediate result and don’t have to let it sit for a few weeks until ready! Having friends around in a few weeks would love to produce this with some cheese at the end of the meal! Thanks again. Thumbs up! Ps any chance you can do the yellow picallili😊
Thank you. Best, Rik
You can also use other root vegetables in making a Branston-style pickle. I’ve used turnips, celeriac, parsnip and taro.
Thank you. Best, Rik
Oh, my goodness…now I am so hungry for a cheese and pickle sandwich! Well-done, Rik!
Thank you. Best, Rik
Well you learn something new every day, I had no idea that Branston pickle had swede in it , definitely going to have a go at this 😊
Thank you. It clearly says on the jar. Forming part of the 52% of the veg in there. Best, Rik
lol your face mate as you did the taste test 😂😂😂
Aye - Thank you. Best, Rik
Rik I'm hoping you are putting together a Ploughmans Lunch with the saltedn and seasoned pork as well as your curd cheese. Delicious
Great idea. Thank you. Best, Rik
Wasn’t there a famous ad with that famous brand… it came out especially around Christmas time? Sorry I get flash backs of my childhood and teenage tv😂. Nostalgic moments. 😄
There was indeed every year. Thank you. Best, Rik
Absolutely perfect, well done.
Thank you. Best, Rik
I love making my jam, chutneys and now I think I will try your pickle, though on a smaller scale! Looks great Rik and it was SO interesting watching you do it and listening to your presentation. I love Branston pickle though, and depending on the result I may still buy it.. and have 2 pickles to choose from! LOL ❤❤❤❤
Thank you. Sounds like a plan. Best, Rik
Well done! Something else to try…..can’t wait to get started. Thanks!
Have fun! Thank you. Best, Rik
Well done Rik 👍❤️
Thank you. Best, Rik
Rik. Very interesting recipe. In the USA, we call that 'Vegan Mincemeat'. I made it last year and canned it for winter pies and cookies. Thank you for the British version!
No not this - you are thinking of sweet mincemeat - this cannot be used for cookies. Thank you. Best. Rik
@@BackyardChef The Golden Syrup is sweet. Right?
Correction... the SUGAR in the recipe is sweet. Right?
I love Branston pickle. Yours looks awesome.
Thank you. Best, Rik
I would sell my soul for swedes! They used to be available in South Africa but now they’re not! We can only get the small turnips. I guess they will have to do. I made onion marmalade by using the ingredients listed on a jar from Woolworths. I’m going to see how close I can get to the ingredients you gave.
Thank you. Turnips will work. Best, Rik
lovely. i like to use branston pickle instead of brown sauce quite often.
Yes good choice. Thank you. Best. Rik
In the USA, at least where I'm from, we have the similar Italian Giardiniera available everywhere and commonly consumed. Essentially the same thing, less the rutabaga and usually white vinegar & salt (savory) based brines. The ingredients and your description of the Branston brine makes me think very much of the A1 steak sauce we have over here.
Thank you. Best, Rik
Well done Rik a great video always wondered how branston was made and I think you’ve done a great job and will taste delicious I am sure!
Thank you. I'm eating away. Best, Rik
Very enjoyable video. Another great recipe! If I make this pickle ( which I want to ) I will have to reduce the ingredients. 24 jars is way more than I would need. You’ve given so many great recipes to cook this Autumn and winter. I’m excited to start! Thank you Rik. 💕
Thank you. Best, Rik
Oh nice, I love Branston Pickle, can't wait to make some, thanks so much Rik😊
You are so welcome. Thank you. Best, Rik
Thank you!❤ Will try!😊
Thank you. Best, Rik
Home made pickle has to be better! due to the freshness and quality of the ingredients. And the milder vinegar. That’s my humble opinion. ☺️.
Agreed! Thank you. Best, Rik
It was very clever of Branston's doing a traditional and a sandwich version with a smaller dice. I'm not sure if they had a sieve that sorted the two from one chop, making two batches.
A smart company that has been around a long time. I've eaten my share. Thank you. Best, Rik
I prefer the latter.
Well done Rik, I went off Branston pickle about 5 years ago the taste didnt seem the same as it used to. but I DONT MISS IT, i do miss Sharwoods peach chutney, cant get it anymore it was ace stuff. Thanks for the effort.
Thank you. Best, Rik
Thankyou Rik, awesome recipe i will give it a go. Lots of Apples to be used up in Autumn.
Thank you. Best, Rik
Thank you. Great video.
Thank you. Appreciated. Best, Rik
That is so much vegetables!
It is indeed! Thank you. Best, Rik
I’m amazed at your palate I could never pick out all the spices. Recipe looks amazing chef ❤❤
Been doing this for a couple of days. Thank you. Best, Rik
Thank you!! I will be trying this very soon. Yours looks so good!
Thank you. Best, Rik
Thank you!! Cant wait to try this. acheese sandwich isnt right without it.
Agreed! Thank you. Best, Rik
Never have had this pickle, what we call relish in the US. It sounds delicious.
It's fabulous with cheese or cold meats.
Thank you. Best, Rik
Agreed! Thank you. Best, Rik
Well done Rick, excellent recipe, now you need a few thousand jars..❤️❤️😂😂
Thank you. Best, Rik
This stuff is great on cheese on toast🤤😋 or for the americans among us...a grilled cheese sandwich. I look forward to this 30 minute special Rikmeister
Its a long one mate - but you do see it all. Covering the ingredients listed on their jar. Thank you. Best, Rik
A grilled cheese sandwich is not the same as cheese on toast in both America and the UK.
Now all your friends know what they are getting for Christmas !!
Thank you. Best, Rik
I love Branston pickle and I don’t mind paying import prices to have it on my ham sandwiches in the USA! I’d love to be able to make it!
Hope you enjoy. Thank you. Best, Rik
Wow, never heard of this, but looks delicious😋😍. I have to look for Barley malt vinegar and barley malt etract, if i can find them here in Finland. If i do find them, i will do this❤
Good luck and hope you enjoy. Thank you. Best, Rik
You will find the malt in CityMarket or Prisma in a carton. Malt vinegar as well - but only in small bottles and quite expensive unfortunately.
I used to eat Branson all the time then I tried the Tesco sandwich pickle which is sweeter and has smaller pieces, I buy it all the time, and I bet yours will be as sweet as Tescos, good vid.
Thank you. Best, Rik
I tried so darn hard to like branston pickle when I first visited the UK many years ago. I failed.
Thank you. Best, Rik
I remember Pan-Yan pickle brand as well but lovely either way delicious on cheese!!❤❤ I have a veggie cuber 😂
Modified corn starch does not break down Rik. I’ve been making and steam canning after jarring my pickles for safety and storage. Piccalilli next ??
Thank you. Best, Rik
@@BackyardChef morning Rik 😊
@@brendarigdonsbrensden.8350 Morning. Thank you. Best, Rik
I once made Nigella Lawsons pickle and was astonished with the final product, it was exactly like Branston pickle. I have really enjoyed being on this journey with you today - it was fun. Please make more of these. Maybe you could do a Haywood picallilli. Haywood have stopped making it after being taken over and its a childhood Xmas boxing day memory of mine - haywood picallilli turkey rissoles and bread and butter. Nothing comes close.
Thank you. Good memories there. Best, Rik
Iv made this for the last 10 years Rik. I leave mine for about 6 weeks before openining the jar and it's nicer than the Branston pickle x
Agreed! Thank you. Best, Rik
Loved it first time I ever had
Thank you. Best, Rik
I would really like to buy one off you please 👍 i don't eat that much of it and I can't chop lot's of stuff because of pain but would like to try it.💚💛❤️
Thank you. Best, Rik
My goodness Rik, what are you going to do with all that pickle? lol. Well done at the quest. Looks good.
Thank you. Enjoy it! Best, Rik
Never heard of this. It looks great, I love these kinds of pickle/relishes. I'll be making this one, with my own tweaks of course, thanks Rik. When you make a big cauldron of food, it seems more like an accomplishment, than just making dinner :) I do this a lot with things like minestrone etc. and freeze it up or can it :) Also, dates are often overlooked. They are fantastic sweeteners; I keep a bag or two in the freezer always. This is a great vid :) Give me this and a wiener/sausage and bun and look out! Pork chops...even corned beef...I could keep going lol. PS. The only Branston I ever heard of is a town in Missouri :)
Thank you. It's definitely an accomplishment. Sounds like you have it all cracked over there - good on you. Best, Rik
Isn't that Branson rather than Branston? Home of the Petersens.
@@dolvaran your right! :)
Will be putting this down for sure a good winter addition. QUESTION Do you know the size of your kettle? may have to borrow one.
Made the UK brown sauce I found and used some at the Scottish Games. Yummy also.😜
As most Brits, we were brought up with Branson Pickle, but since I’ve been making my own pickles, I no longer buy it. The pickles always come out the same brown, and have a similar taste to Branston.
Good for you. Thank you. Best, Rik
Fantastic job ♥️. I was wondering what you had in the jars at the back lol. Do you think you'll be doing piccalilli in the future? I know my old dad did it a few years ago bu didn't see how 🥴. He passed away seven years ago😢. Looking forward to seeing what you'll be doing next👍🤗🇬🇧
Thank you. We made piccalilli months ago and cannot find the footage - We are still looking for it. Best, Rik
Sorry, I thought I'd looked through. Thanks for looking👍
Well done x Elaine
Thank you. Best, Rik
This is a very interesting recipe. I hope I can try to make a smaller batch than yours sometime. How would you serve it? Can it be substituted for or used kind of like a chutney?
Yes you can! Thank you. Best, Rik
It looks delicious 😋🙂
Thank you. Best, Rik
The pectin from the apples help set the pickle when cooled.
It probably gets a bit more sour in time also ?
Tip / Bang the side of the lid on the table to break the seal if its hard to open
Thank you. Best, Rik
Thank you. Best, Rik
Thank you. Best, Rik
Some things are worth the effort!
Due to financial constraints I am having to make most basic ingredients myself, including apple cider vinegar, various spice & herb mixes, various baking mixes, sauces, jams & breads, biscuits & cakes etc. While I do save quite a bit, it is very labour intensive - so I have a schedule.
One of my favourite sauces is peach chutney - also uses a mix of vinegar, sugar & spices.
I am looking for a mushroom preserve recipe to add as part of a veg stock (things like miso & tamari are way out of my budget!) - I'm not sure if I should do pickle mushrooms or something more like a mushroom jam / chutney.
I have a Umami paste coming up soon. Its scheduled that might be worth a watch. It this week I think. Thank you. Best, Rik
nice pickle Rik i love branston pickle
Thank you. Best, Rik
I bet you'll get a better idea of whether you like it better than the store bought version or not when you use it this fall. Would love to hear a follow up we're definitely trying this but maybe with less sugar..... Oh oh just watched the ending. Maybe keep it as it!😅
Thank you. Best, Rik
Before making this, I purchased 2 jars. It seemed very salty and the veggies seemed hard. I've done lots of relishes over the years, but that was new to me. I'm assuming making it myself, I would be able to salt to taste and cook until tender.😊
Of course. Thank you. Best, Rik
Very entertaining. I love Branstons but by golly its expensive here so it's a treat. Your taste test had me amused from your sour face. Well done Rik
Glad you enjoyed it! Yes sour when not chucked on some cheese or ham. Thank you. Best, Rik
Mad that it's expensive over there.