One of Englands most popular condiments, Branston pickle. This sweet chutney is so good in sandwiches, with cheese and crackers, used as a dip or add to recipes. There are many recipes that use different vegetables like cauliflower and zucchini, but my favorite combination is carrots, rutabaga, apples, dates, raisins and onions. The vegetables are cooked in malt vinegar, sugar and spices until they are tender and a thick sauce develops. This pickle relish recipe is part 1 of a 3 recipe collection that are all components in a Ploughman’s lunch (pictures above). A Ploughman’s lunch is a picnic-type pub dish consisting of cheeses, bread, pickled onions, ham, radishes, pickle relish and other raw vegetables of choice. Eating a platter of food in this manner, just like an Italian antipasto, is my favorite way to eat because you get to enjoy a range of flavors and food combinations all on one plate! If you’ve never heard of a Ploughman’s lunch, I hope you try the pickle recipe and make a Ploughman’s lunch for yourself and your friends as you’ll want to share! If you’ve made this English Pickle Relish or any other recipe, leave a comment below, I love to hear from my readers.
- Will keep for up to 6 weeks when refrigerated For canning/preserving Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.
