Branston Pickle

What his Piles are in special sealed plastic for freshness !!!

LOL

Could someone give directions to get to this oasis of farang delights as I need a BP fix

You do a U turn just before the friendship bridge on the road from immigration then take first left into the line of businesses and it is first left turn. Should be open from 9am.

Not been there since Jim passed away. Is his wife still running the place or has she closed it down/sold it ?

pompui wrote:You do a U turn just before the friendship bridge on the road from immigration then take first left into the line of businesses and it is first left turn. Should be open from 9am.

Thanks geezer !!

Ok Jim passed away but his friends are still running it, just before you go just to make sure they have the goodies you want why not ring them on 042467757.Normal opening hours, then when you go you can be sure of success.
Seems daft to drive therre and find they are out of stock.

It won't be the same without Jim putting the World (Thailand/Lao) to rights over a couple of Beer Lao Darks

I just made a batch of pickles this week-end. No reason you can't make Branston taste-alikes, making substitutions for locally available ingredients.

Ingredients

* 9 ounces carrots
* 1 medium swede (rutabaga)
* 4 garlic cloves
* 4 1/2 ounces dates
* 1 medium cauliflower
* 2 onions
* 2 apples
* 2 unpeeled zucchini
* 15 sweet gherkins
* 1/2 lb dark brown sugar
* 1 teaspoon salt
* 2 fluid ounces lemon juice
* 12 fluid ounces malt vinegar
* 1 tablespoon worcestershire sauce
* 2 teaspoons mustard seeds
* 2 teaspoons ground allspice
* 1 teaspoon cayenne pepper (optional)
* 3 dashes kitchen bouquet browning sauce, for colouring

Directions

1. Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.

2. Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.

3. Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).

4. Then add the liquid colouring until the colour is dark brown.

5. Spoon into warm sterilized jars and seal.

6. Leave for at least 3 weeks to let the flavours mature.

Easy as that.

rickfarang wrote:I just made a batch of pickles this week-end. No reason you can't make Branston taste-alikes, making substitutions for locally available ingredients.

Ingredients

* 9 ounces carrots
* 1 medium swede (rutabaga)
* 4 garlic cloves
* 4 1/2 ounces dates
* 1 medium cauliflower
* 2 onions
* 2 apples
* 2 unpeeled zucchini
* 15 sweet gherkins
* 1/2 lb dark brown sugar
* 1 teaspoon salt
* 2 fluid ounces lemon juice
* 12 fluid ounces malt vinegar
* 1 tablespoon worcestershire sauce
* 2 teaspoons mustard seeds
* 2 teaspoons ground allspice
* 1 teaspoon cayenne pepper (optional)
* 3 dashes kitchen bouquet browning sauce, for colouring

have you just made this rickf..? as this sounds similar to the Branston recipe on the jar.

Must be a bloody big label on the jar!

maybe they made it a big label for the visually impaired , i know i cant read labels without my glasses anymore.

I made a batch of this (same recipe) But had to substitute some items.Suppose to be (Branston pickle copy) It aint!
For a start,Where the hell do you get Swede,Zucchini(whatever that is!)and I managed find gherkins in a jar but tastes awful.
I have still got 4 jars left.Edible,but nothing whatsoever like branston!

No, I didn't make this recipe. I made pickles from my own recipe.

You can get zuccini wrapped in cellophane at Tops and/or Big C and/or Tesco. I think I have also seen swede as well at one of those places. Not really sure because I don't have any use for it.

In any case, you can make a batch of pickles pretty easily, and with some experimentation and a little luck, you can hit on the taste and texture you are after.

Ree shared some dills she made at last month NM meeting!I relly enjoyed them!

Will you lot stop talking about BRANSTON .......... this is the second time i've been reading this thread in the last couple of days. Both times i've had this unsatiable urge to go down stairs and make a cheese & Branston sani ........ I'm now getting near to opening my last bottle