Well, there seems to be a bit of a discussion about Pam’s plan to re-sell Pickle to neighbourhood businesses. I don’t know if Pam can guarantee the pickle is good, but I would be willing to pick up a jar.
Branston Pickle is a key ingredient in a Ploughman’s lunch, which also happens to be one of my favourite meals. Pickle is sweet and tangy and a wonderful compliment to a hunk of cheddar cheese (or hunka hunka a burnin’ love after a long day on the farm). Combine the pickle and cheese with a crust of bread, and some greens, maybe a boiled egg and a beetroot and it s a meal fit for royalty.
I have managed to locate Branston Pickle is some finer shops in Toronto. I had no luck in Montreal.
For those of you willing to try to make it at home, here is a recipe from recipezaar.com I found after some minimal internet based research:
* 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
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.
Branston Pickle – try some today