Branston style pickle (sweet brown pickle, plough mans style)

[Lou Kelly]

Thought I'd have a go at making Branston style pickle as it is so pricy in Australia. I trawled the recipes on the net and compared them to a jar of the stuff. I kept notes of what I did, as I had to make some adjustments for some of the ingredients for Australia. I've ended up with around 3 litres so used the thermomix for all the chopping but then cooked it off in a large pan.
250g carrots
220 g swede (1)
250g onions
250 g cauliflower
390 g zucchini (it was a large one)
15 gherkins or cornichons
250 g dark or light brown sugar
Some water
500 ml malt vinegar
175 g dates (11)
1 teaspoon salt
2 large apples (350g)
1 tablespoon corn flour
4 tablespoons tomato paste
2 tablespoon Queens Parisienne Essence
Juice 1 lemon (60 ml)
5 cloves garlic
1 scant tablespoon mustard powder
1 teaspoon coriander powder
1 teaspoon pepper
4 cloves or 1/2 teaspoon ground
1/2 teaspoon cayenne
1/2 teaspoon nutmeg powder
1 tablespoon cornflour
1 teaspoon allspice powder
1/2 teaspoon cinnamon

Directions
Use the Thermomix to cut all the vegetables to small but not mushy bits. Do this in batches. Proceed carefully as easy to over process. Branston does have texture. Throw all the veg into a large pan and add the spices and vinegar. Do not add the cornflour or browning essence yet. Bring it all to a boil and simmer for 1 to 2 hours.  Sterilise your jars and keep warm for filling.Test the vegetables are soft to eat before adding the cornflour and Parisienne essence. This will turn it brown and thick. Use a ladle to fill the jars and remove splashes with a dry kitchen towel. Allow to cool and store for a least a month before using. It needs to mature!

Let me know how you go.

[Cornish Cream]

Thanks LK for the recipe
 "Queens Parisienne Essence" was a new ingredient for me but after Mr.Google helping me out I realize it's our equivalent name for "Gravy Browning"

[achookwoman]

Lou ,  thanks for this recipe.  Looks great.  Will make .  My mum used always keep a bottle of Parisienne Essence to add to gravy if too pale. 

[Cuilidh]

Welcome to the forum, Lou and what an amazing recipe to introduce yourself with!  You have obviously done a lot of 'homework' on this one and I am sure many of us will give it a go.

[judydawn]

Welcome to the forum with your first recipe LK, how long have you had your Thermomix?

[cookie1]

Welcome Lou Kelly. What an interesting recipe to post as your first. Thanks.

[jeninwa]

Great recipe thanks Lou.
Parisienne Essence didn't think you could still buy it, my mum use to use it.

[vonkad]

I would like to make this, but I'm going to halve the quantities and make it all in my Thermie. Two questions about the ingredients - you have cornflour mentioned twice, and also, about how much water should be added?

[judydawn]

Lou Kelly hasn't been an active forum member Vonkad so may not answer your question.  I would think the double lot of cornflour is a mistake though.

[vonkad]

Oh, YUM! I've made two batches of this so far, using half the quantity and cooking in the TM. I used half a cup of water where it says "some" water for my half batch, and cooked for 1 and a half hours at 100 deg, sp 1 with the basket inset on the lid instead of MC. If it was bubbling too much I would turn down to 90 for a while.

[Cornish Cream]

So glad you had success with the recipe and are enjoying the pickle Vonkad.