How to Make Branston Pickle – A Classic British Favourite

 Published by foodie Parmod.

Branston Pickle is a household name in the UK and a much-loved addition to sandwiches, cheese boards, and ploughman’s lunches. This chunky, sweet-and-savoury relish has a unique flavour that combines pickled vegetables with a rich, spiced sauce. While the original recipe is a closely guarded secret, making a homemade version is easier than you think—and just as delicious.

If you’ve ever wanted to create your own Branston-style pickle at home, this step-by-step guide will walk you through the process using British ingredients and methods.

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What Is Branston Pickle?

Invented in 1922 in the village of Branston near Burton upon Trent, Branston Pickle is a type of sweet chutney made with diced vegetables such as carrots, swedes, onions, and cauliflower, cooked in a sauce of vinegar, sugar, and spices.

It’s known for its chunky texture and complex taste, which makes it a perfect match for strong cheeses like Cheddar, cold meats, or spread thickly in a hearty sandwich.

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Ingredients (Makes 3–4 medium jars)

1 large carrot, diced small

1/2 swede, peeled and diced

1 courgette, diced

1 small cauliflower, finely chopped

1 onion, finely chopped

300ml malt vinegar

200ml apple cider vinegar

200g dark brown sugar

1 tbsp black treacle (or molasses)

2 tsp mustard powder

1 tsp ground allspice

1 tsp ground cinnamon

1/2 tsp ground cloves

2 tbsp cornflour, mixed with a little water to form a paste

Salt, to taste

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Equipment

Large saucepan

Wooden spoon

Chopping board & knife

Sterilised glass jars with lids

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Method

1. Prepare the vegetables

Dice all the vegetables into small, uniform pieces. The key to replicating Branston’s famous texture is keeping the veg chunky but evenly sized.

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2. Cook the base

In a large saucepan, add the vinegars, brown sugar, black treacle, and spices. Stir over low heat until the sugar has dissolved completely and the mixture begins to simmer.

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3. Add vegetables

Tip all the prepared vegetables into the pan. Stir well to coat everything in the spiced vinegar mixture. Bring to the boil, then reduce heat and simmer gently for 45–60 minutes, stirring occasionally, until the vegetables are tender but retain a slight crunch.

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4. Thicken the pickle

Stir in the cornflour paste to thicken the sauce slightly. Let it cook for another 5–10 minutes until the mixture becomes thick and glossy.

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5. Taste and season

Taste your pickle and adjust salt or sweetness to your preference. If you like a more vinegary kick, you can add a splash more cider vinegar at this stage.

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6. Jar it up

Transfer the hot pickle into sterilised jars, seal tightly, and allow to cool. Label and store in a cool, dark place.

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7. Let it mature

For best flavour, allow your Branston-style pickle to mature for at least 2 weeks, though a month or more will deepen the taste even further.

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Serving Suggestions

Cheese and Pickle Sandwich – A classic British lunchbox favourite

Ploughman’s Lunch – Pair with crusty bread, Cheddar, and pickled onions

Burger Topping – Adds a sweet and savoury crunch

Pork Pie Partner – Spoon it onto the side of a cold meat platter

Jacket Potatoes – A tangy topping for baked spuds with cheese

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Storage

Unopened jars will keep for up to 6 months in a cupboard.

Once opened, store in the fridge and consume within 8 weeks.

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Tips for Success

Use dark brown sugar and treacle for a rich, authentic colour and depth.

Don’t overcook the vegetables—they should remain slightly crunchy, not mushy.

Always use clean utensils when scooping from the jar to extend shelf life.

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Final Thoughts

Making your own Branston-style pickle is incredibly satisfying and allows you to tailor it to your taste—whether you like it a little sweeter, spicier, or chunkier. It’s a brilliant way to preserve a glut of vegetables and bring a touch of tradition to your table.

Perfect for gifting or enjoying at home, this homemade pickle is a true British classic that never goes out of style.

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--- write ✍️ by foodie Parmod.