I found this recipe on the cookipedia site. The amounts could be halved or even quartered, and all ingredients chopped in the TM. Could anyone advise on the cooking time, temperature and speed?
Many thanks, Sue
Branston pickle recipe - about this recipe
This is a Branston pickle-type recipe. I have adjusted the ingredient list from the common 'Internet' recipe, that seems to exist everywhere. My version is below and I can vouch for its success. Although it has chillies in it, they do not make it hot, they just add a little bite.
The preparation for this recipe can easily take an hour or so, so put your music on first!
Servings
Makes enough to fill a 2 litre pickle jar.
Ingredients
250 g carrots, peeled
3 small white turnips, peeled
6 big cloves of garlic, peeled and crushed
1 cup dried apricots, chopped
1 cup raisins
1 medium cauliflower
2 large onions, peeled
2 apples, peeled and cored
2 courgettes, unpeeled
15 small cocktail gherkins
225 g dark brown sugar or jaggery
1 teaspoon sea salt
60 ml lemon juice
350 ml cider vinegar
200 ml Malt vinegar
1 tbsp Worcestershire sauce
2 teaspoons black mustard seeds
6 dried Chile de Árbol powdered in a coffee grinder
2 heaped teaspoons ground allspice
A big grind of black pepper
1 to 2 tablespoons of caramel colouring
1 tablespoon of arrowroot powder
Mise en place
Chop all of the ingredients into 2.5 mm (1/8”) cubes. This is a job for your mandoline if you have one. A good one will slice and julienne in one go.
Method
1.Mix everything apart from the colouring into a large pan
2.Bring to the boil then reduce to a simmer for about 1.5 to 2 hours or until the harder ingredients, like the swede have softened to your liking.
3.Take a ladle or so of vinegar from the pan and add to a small bowl containing the arrowroot and mix to a paste then return to the pan. Add the caramel colouring and mix well. Stir and cook for 5 minutes more then remove from the heat and allow cool properly.
Bottle in sterilised jars, leaving for a month to mature in a cool, dark place.
Chef's notes
You could use cornflour instead of the arrowroot. I used it only because I had some to hand.
Use 1 tablespoon of chili powder if you don't have Chile de Árbol.
Mix the colouring very well or you will get 'darker' areas in the pickle.
