BRING out the ICONIC Pickle BRANSTON

Branston Pickle is an iconic British condiment known for its chunky texture and sweet, tangy flavour. It's made from a mix of diced vegetables, such as carrots, rutabaga, cauliflower, and onions, preserved in a spiced vinegar-based sauce. The pickle is beloved for its deep, rich taste and is a staple in ploughman’s lunches, sandwiches, and cheese.
Our homemade version comes incredibly close to replicating the original. With its perfectly balanced mix of vegetables, sweet and savoury flavours, and just the right amount of tang, it's an almost perfect copy of the Branston Pickle found on store shelves. It’s a classic condiment that brings that same familiar taste to your table!
I WILL NOT make any excuses for a lengthy video this time-there is quite a lot of work involved in replicating this iconic pickle to do it justice. There is NO other video making this pickle using the ingredients listed on the jar-all the different videos are willy-nilly put together without consideration of the ingredients given.
This will help those like me who cannot buy this pickle WORLDWIDE.
👇 RECIPE BELOW
❤️Hello, viewers! Don't forget to hit the subscribe button and share the video if you like it!
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos
🙏 SUPPORT OUR CHANNEL 🙏
I want to say thank you for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️
Mamalil
Stephanie
Malcolm Peacock
John Baird
Franz Domurath
Kim Kayoda
Richard Harris
Don Jackson
John
Clinton Marriage
Chrissy Kana
Sherri Wilson
Ken Oldham
Stephen Short
Glenn Kelly
Wayne Taylor
Adrian Bartoli
Joanne Brown
Elizabeth e.behrendt
Adam Conolly
Mary Palmer
Patricia Dooley
Mary Eaton
Sharon Wills
Christopher Beattie
Carol Andrew
Eve Adams
Bobbi Nan Rinker
Heather Torrey
Kathe Mayer
Dmitry Stillermann
Vanessa Walker
Dana Fringer
Derrick Lewis
Budgieboy
Jeana
Dana Fringer
Kathleen Hayes
John Kennington
John Baldwin
Sharla Hulsey
Doug & Sunny Olsen
Debbie Evans
Jean Buckley
Julie Rimmer-Hunter
Harry Bond
Chris Matheson
Back the Blue
Tez Brennan
Mary F
If you would like, Support my little channel on Patreon (only if you want :) / backyard_chef
MY BUY ME A COFFEE PAGE: www.buymeacoff...
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
www.amazon.co....
NEW FACEBOOK PAGE - / backyardchefscasualkit...
NOTE: You have to answer all membership questions to join it's fully automated
Jar ingredient list:
Vegetables in Variable Proportions (52%) (Carrot, Rutabaga, Onion, Cauliflower), Sugar, Barley Malt Vinegar, Water, Spirit Vinegar, Tomato Purée, Date Paste (Dates, Rice Flour), Salt, Apple Pulp, Modified Maize Starch, Colour (Sulphite Ammonia Caramel), Onion Powder, Concentrated Lemon Juice, Spices, Colouring Food (Roasted Barley Malt Extract), Herb, Spice Extracts
Vegetables (4.8kg total):
- Carrots - 1.6kg (56oz)
- Rutabaga (Swede) - 1.6kg (56oz)
- Onion - 800g (28oz)
- Cauliflower - 800g (28oz)
Other Ingredients:
- Sugar - 1.6kg (56oz or about 8 cups)
- Barley Malt Vinegar - 1.6 litres (1.7 quarts or 54 fl oz)
- Water - 800ml (3.4 cups or 27 fl oz)
- Spirit Vinegar - 400ml (1.7 cups or 13.5 fl oz)
- Tomato Purée - 400g (14oz or 1.75 cups)
- Date Paste - 800g (28oz or about 3 cups)(or blend 800g dates with 4 tsp rice flour)
- Salt - 8 tbsp (120g or 4.2oz)
- Apple Pulp - 800g (28oz or about 3 1/2 cups of finely chopped apples)
- Modified Maize Starch (or Cornstarch) - 16 tbsp (about 120g or 4oz)
- Sulphite Ammonia Caramel (optional for colour) - 8 tsp (about 40g or 1.4oz)
- Onion Powder - 8 tsp (about 16g or 0.5oz)
- Concentrated Lemon Juice - 16 tbsp (240ml or 8 fl oz)
- Spices:
- Ground Allspice - 8 tsp (16g or 0.56oz)
- Ground Cloves - 4 tsp (8g or 0.28oz)
- Roasted Barley Malt Extract (optional for colour) - 8 tsp (about 40g or 1.4oz)
- Herb and Spice Extracts:
- Black Pepper - 4 tsp (about 8g or 0.28oz)
- Mustard Powder - 4 tsp (about 8g or 0.28oz)
This will make 24 jars.
#backyardchef #branstonpickle #branston
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.

[@BackyardChef]

I WILL NOT make any excuses for a lengthy video this time-there is quite a lot of work involved in replicating this iconic pickle to do it justice. There is NO other video making this pickle using the ingredients listed on the jar-all the different videos are willy-nilly put together without consideration of the ingredients given. This will help those like me who cannot buy this pickle WORLDWIDE.

[@Ejuicey]

Lengthy videos spoil us. 👍

[@Ejuicey]

Never thought of making this, have pickled lots of veg and eggs, might give it a go!

[@BackyardChef]

@@Ejuicey Hope you enjoy. Thank you. Best, Rik

[@BackyardChef]

@@Ejuicey Only occasionally. Thank you. Best, Rik

[@mermaida.3999]

I really will have to look out if I can find here in Vienna! If not I will give your recipe a try a try - thanks for your effort Rik!👍👌

[@JanisBerglund-qu4br]

I love Branston but here in US it’s quite expensive because imported. There is no American equivalent, so your video is great! I can make a lot abd even give some as gifts.

[@BackyardChef]

Yes indeed and I will tell you - you will not be disappointed with this. Thank you. Best, Rik

[@belindagreen3870]

I have made so-called Branston pickle recipe before. It was rubbish. I will definitely be making this. Picallili next please. 🎉

[@fredlenz4743]

Many years ago I was given this recipe. This was the recipe prior to Cross and Blackwell acquiring the pickle. I think Heinz own it now. This is just for comparison. 285g of Brown Sugar 2 tablespoons of Molasses1 teaspoon of Salt 1 lemon 375ml of Vinegar 3 Tomatoes 2 teaspoons of Mustard Seeds 2 teaspoons of Ground Allspice 1 teaspoon of Cayenne pepper 1 Medium Swede Diced 4 Cloves of Garlic Finely Chopped 85g Dates cut into small pieces 1/4 of a Cauliflower cut into small pieces 1 Onion Diced 1 Granny Smith Apple Diced 1 Courgette Diced 1 large or 2 small Carrots Diced Extra liquid and seasoning if Required 1/2 a cup of Malt Vinegar Salt to taste 2 teaspoons of Cornflour 1/4 cup of Water

[@BackyardChef]

Thank you for sharing. Sounds amazing! Best, Rik

[@shanegahan4341]

5:14 ..I tried to dice that fast once...now I use my nose to type on KZbin..😂

[@BackyardChef]

Thank you. Best, Rik

[@Annienutberry1956]

The dark colour of the veg is because it is steam cooked first, then, a sugar salt and caramel solution is circulated warm for 2 and a half hours! All the rest of the ingredients are for the sauce, which was made separately. You missed small silver skin onions. How do I know? I worked at the pickle factory in east London for 14 years! It was owned by Nestle’s then, but when they closed the factory in the mid 80’s, it was made in Scotland for a while, then nestle’s sold off the cross and Blackwell brand. The pickle today is slightly different from what was made then, but I still love it. Full marks for having a go at reproducing it!

[@tonyboy6202]

Was it Nestle's or Nestle

[@BackyardChef]

Thank you. Appreciated - Best, Rik

[@louiseharper7850]

I worked there from 1992 to late 1983. They also put in gherkins, and marrow, but your right the Scottish Cranston wasn't the same recipe. We must know each other?

[@louiseharper7850]

Nestles

[@louiseharper7850]

I worked there from 1972 to late 1983. We must know each other?

[@hossenfeffer8383]

Another excellent video, thank you so much for all the effort and for sharing your know-how. I really look forward to your postings 🇨🇦

[@BackyardChef]

Thank you very much! Best, Rik

[@amandah4834]

That looks outstanding Rik , a cream cracker some sharp cheddar topped with pickle , can’t beat it as a snack , I love it thank you 👍Amanda xx

[@BackyardChef]

Agreed! 100% Thank you. Best, Rik

[@loum2785]

Brilliant, Rick. I thank you deeply for being different !! You teach as you're cooking. I like the way you explain the reasons for what you are doing. Branston pickle ( my wife"s family lived only a couple of miles from the branston factory ), seen it and smelled it for years and years. It is iconic to me, but what you have done here is unique imo. My wife and I moved to Australia for a while (22years ago) and have converted many friends to Branston Pickle and to see how you've used your pro skills to disect how the process works is excellent. After 74 years of life it's still good to learn about things we take for granted. Thanks for a great video Rick and well done my friend.

[@BackyardChef]

Wow! Appreciated. Thank you. Best, Rik

[@hansdampf4055]

I have never heard of this dish. I only know "mixed pickles". So - thanks for showing. In Germany, however, rutabagas do not have a good reputation due to historical reasons. From Wiki: "Since rutabagas were unpopular among the population despite the poor food situation, the Reich Potato Office still had about 80 million hundredweights of rutabagas left at the end of the winter of 1917, which had not been distributed. They were processed into dried vegetables and beet flour. This flour was then mixed with potato flour and Maggi soup cubes and sold as a "complete food", whereby each family had to buy a certain amount in order to be able to buy other foodstuffs."

[@BackyardChef]

Thank you. Best, Rik

[@TerrySmith1953]

Eaten Branston for as long as I can remember. This is a great piece if "reverse engineering". Good job Rik!

[@BackyardChef]

Thank you. Best, Rik

[@Lonesomelane]

How many jars did you fill? Whether it came close to the Branston brand or not, you still made a great pickle.

[@BackyardChef]

You will not get any closer than this - Truthfully! 24. Thank you. Best, Rik

[@martinkirton9608]

now THIS, I cant wait to try !

[@BackyardChef]

Thank you. Best, Rik

[@valerieslater-t1v]

Rik, after this episode I think you are justified in calling yourself an Alchemist !! It truly is so impressive what you just did in real time in front of all of us. What a fantastic effort, WELL DONE YOU !!!! Luckily, we can get Branston easily in all of our supermarkets in Western Australia, but if we couldnt, I would be trying this. I bet yours works out a lot cheaper too !!

[@BackyardChef]

Thank You. Appreciated. Nothing hidden on this channel and no second takes its all cooked as is. Best, Rik

[@samanthafox2664]

Great job as always Rik, and I never mind a longer video as your enthusiasm is so infectious. Just as a thought, I use dark brown sugar instead of white sugar, which helps with the colour, and replace ground cloves (which I don't like), with a little ground ginger.

[@BackyardChef]

Thank you. Good choices. Best, Rik

[@mrdangiles90]

This stuff is great on cheese on toast🤤😋 or for the americans among us...a grilled cheese sandwich. I look forward to this 30 minute special Rikmeister

[@BackyardChef]

Its a long one mate - but you do see it all. Covering the ingredients listed on their jar. Thank you. Best, Rik

[@gmo4250]

A grilled cheese sandwich is not the same as cheese on toast in both America and the UK.

[@dianeladico1769]

Oh my-I love Branston Pickle but it's so expensive on my side of the pond. The lowest price for a 360g jar is $10 (7.50 Pound Sterling) so I don't buy it very often. This is going to be one of my next projects. Thank you so much for 'cracking the code' and posting. Very much appreciated!

[@BackyardChef]

My Pleasure. Thank you. Best, Rik

[@lilliankeane5731]

Wasn’t there a famous ad with that famous brand… it came out especially around Christmas time? Sorry I get flash backs of my childhood and teenage tv😂. Nostalgic moments. 😄

[@BackyardChef]

There was indeed every year. Thank you. Best, Rik

[@pigmango]

That was extremely enjoyable to watch.

[@BackyardChef]

Wow! Thank you - appreciated - Thank you. Best, Rik

[@mattylad388]

Great show again. Also, It's good to see you reply to so many comments. Well in.

[@BackyardChef]

Thank you. Appreciated. I try to. Best, Rik

[@alandavis2380]

That’s a nice looking pickle, well done.

[@BackyardChef]

Cheers, Alan. Thank you. Best, Rik

[@lilliankeane5731]

Home made pickle has to be better! due to the freshness and quality of the ingredients. And the milder vinegar. That’s my humble opinion. ☺️.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@carolclearwater9405]

You're a champion, Rik! I have tried copies over the years and not really come close, ( they were nice enough, but not what I was aiming for) so I'm delighted to see this production of yours. Thankyou, thankyou.

[@BackyardChef]

I won't lie this is incredible. Its the only recipe on the net using the ingredients listed on their jar - which already makes it. You will not be disappointed with this one. Thank you. Best, Rik

[@itsthehumidityyall8303]

I love Branston pickle and I don’t mind paying import prices to have it on my ham sandwiches in the USA! I’d love to be able to make it!

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@anonscot-qi3rk]

Thanks for this big man, not been back home in a few years and can't get this anywhere, will do perfect with toast and cheese. Will be making this later tonight hopefully.

[@BackyardChef]

Top job! This is a cracking recipe. Thank you. Best, Rik

[@crismaks]

I LOVED your presentation!

[@BackyardChef]

Thank you. Best, Rik

[@TBrl8]

lol your face mate as you did the taste test 😂😂😂

[@BackyardChef]

Aye - Thank you. Best, Rik

[@rastaralph7154]

I would really like to buy one off you please 👍 i don't eat that much of it and I can't chop lot's of stuff because of pain but would like to try it.💚💛❤️

[@BackyardChef]

Thank you. Best, Rik

[@maryschermerhorn3893]

Will be putting this down for sure a good winter addition. QUESTION Do you know the size of your kettle? may have to borrow one. Made the UK brown sauce I found and used some at the Scottish Games. Yummy also.😜

[@MsSonja123456]

Omg missed this soo much!! But this recepe is such a load of jars, too much for a single person and no one else in my family likes it. Sigh.

[@BackyardChef]

Thank you. Best, Rik

[@dianeladico1769]

You can easily cut the recipe down. Math-wise 1/4 recipe is pretty straightforward. That's what I'm planning to do.

[@MsSonja123456]

@@dianeladico1769 thought exactly the same.

[@debbiekeay181]

That is so much vegetables!

[@BackyardChef]

It is indeed! Thank you. Best, Rik

[@ladymeringue9870]

Thank you Rik, your channel is so unique. I didn’t think I’d like this video but it might be my favourite - so interesting, funny and informative. Keep doing what you’re doing! ❤

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@ramibudeiri9975]

Hi Rik great video. Rice floor is used to keep chopped dates from merging into each other. Check any packet at the supermarket. I think it's a by product of where Branston their ingredients from. Also you might find it easier to blend the dates with hot water instead of cold/room temp. Defo making this recipe!

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@thelifeofjools8384]

Top notch ! I looked up caramel colour (aka. lab concoction E150) on Wikipedia.....let's just say I reckon your pickle is far better off without it :) Great video....great job....worth every minute ! All the best 👍

[@BackyardChef]

Oh wow! Thank you. Best, Rik

[@AZ-Sharon]

This was so extra entertaining on so many levels! I'm giving you a $10 coffee money just for the fabulous faces you made in the tasting! Love you Master Chef!😎

[@BackyardChef]

Thank you. Appreciated. All natural - ha ha ha. Best, Rik

[@BackyardChef]

You have too! Thank you for your kindness. Best, Rik

[@kirstifitzpatrick]

Wow what a mountain of veg very enjoyable video and interesting loved watching looks like a great copy of this famous pickle. I loved Branston pickle on corned beef sarnies and of course cheese too a nice mature cheddar 😋

[@BackyardChef]

So nice of you. Yes I do too! Thank You. Best, Rik

[@Chris-ut6eq]

Takes a lot of skill to reproduce something like this. I admire that skill. Being in the USA, never heard of the product before this video. In the USA, nutrition labels hide as much as they legally can so others can't reproduce the over priced product. I've seen labels in other countries that least ingredients by percentage of product and standardized to 100gr portions, very helpful info. The interesting take away for me, would be to make some local variation using inexpensive local produce/ingredients. Keeping the sweet, sour and chunky aspects. Some of the industrial ingredients are expensive on the consumer level. I just don't have a pot nearly as large as the one you used :)

[@BackyardChef]

Thank you. British labels and looking online at supermarket listed ingredients for the product gives away most of it. Best, Rik

[@Chris-ut6eq]

@@BackyardChef Thanks for the tip Rik. Was able to look up the Branston label at a UK online store. It listed the percentage for the main vegetable ingredient only. I recently bought some Mae Ploy Brand Thai curry paste and found a label listing(country unknown) that showed the percent for each ingredient and thought how useful this would be here in the USA. And how it would never happen here either..... This helped me sort out which Thai curry paste to buy as the others available locally used cheap non-thai ingredients (and not things like lemongrass, galandal and kefir lime) looking forward to making curry soon. Still searching for the country which requires all percentages to be listed as a way to help me recreate foods like you did with this pickle recipe.

[@DovidM]

You can also use other root vegetables in making a Branston-style pickle. I’ve used turnips, celeriac, parsnip and taro.

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan349]

My favourite. We get it here but so expensivw

[@BackyardChef]

Thank you. Very costly here as an import. Best, Rik

[@deirdrelewis1454]

I would sell my soul for swedes! They used to be available in South Africa but now they’re not! We can only get the small turnips. I guess they will have to do. I made onion marmalade by using the ingredients listed on a jar from Woolworths. I’m going to see how close I can get to the ingredients you gave.

[@BackyardChef]

Thank you. Turnips will work. Best, Rik

[@jonhoyles714]

great job rick looks lush mate well done 👏 ❤

[@BackyardChef]

Thank you. Best, Rik

[@HaleyEthengain]

I love learning about new and delicious recipes

[@BackyardChef]

I'm so glad! Thank you. Best, Rik

[@richardprescott6322]

Piccalilli - the right sharp stuff in a cheese sarnie The stuff in the shops now is not the same as full of weird sweeteners just like chocolate bars. I will be making my own - any ideas matie

[@BackyardChef]

Thank you. Best, Rik

[@PaoloBanke]

Well I recall asking for few pickles and you cant do much better than a Branston and a sweeter Branston at that :). I have a mandolin that will do slices and juliennes so half my battle done if I want to have ago at this one :).

[@BackyardChef]

This is well worth it - If you can get hold of the ingredient there - I'm sure you can - Thank you. Best, Rik

[@johnbaldwin143]

I make pickle at this time of the year and am 100% going to make this. Thanks for doing to work on this one Rik!

[@BackyardChef]

Pleasure, mate. I like this sort of understanding the ingredients on the jars. Thank you. Best, Rik

[@stacierichardson4475]

Oh nice, I love Branston Pickle, can't wait to make some, thanks so much Rik😊

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@catswambo9706]

I enjoyed every minute, the pen ticks and the smack smack tongue testing, the sour faces etc.

[@BackyardChef]

Thank you. Best, Rik

[@jaynesenior7603]

Well you learn something new every day, I had no idea that Branston pickle had swede in it , definitely going to have a go at this 😊

[@BackyardChef]

Thank you. It clearly says on the jar. Forming part of the 52% of the veg in there. Best, Rik

[@wendydawe3874]

Well done! Something else to try…..can’t wait to get started. Thanks!

[@BackyardChef]

Have fun! Thank you. Best, Rik

[@drmoss_ca]

Canning (which is really bottling) is popular here in eastern Canada, so the shops sell pickling vinegar which is stronger than ordinary white vinegar (maybe 7% vs 5%). That might make the difference.

[@BackyardChef]

Thank you. Best, Rik

[@icemanknobby]

Hi Rik, how long did it take you to cut all the veggies up:-)?

[@BackyardChef]

Long job mate - worth it though. You know how much it is out here -. Thank you. Best, Rik

[@Ann-nv5sm]

Yes please, on cheese & crackers 😋, brilliant, always in my cupboard,❤

[@sharonwilliams2757]

THANK you chef Rik for sharing with us 👌🥰

[@BackyardChef]

Thank you. Best, Rik

[@chucky2316]

Just need the rest of the ingredients for a ploughman's

[@BackyardChef]

Yes agreed! Thank you. Best, Rik

[@Kelly-ro6xx]

Never have had this pickle, what we call relish in the US. It sounds delicious.

[@ftumschk]

It's fabulous with cheese or cold meats.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@kirsiselei8703]

Wow, never heard of this, but looks delicious😋😍. I have to look for Barley malt vinegar and barley malt etract, if i can find them here in Finland. If i do find them, i will do this❤

[@BackyardChef]

Good luck and hope you enjoy. Thank you. Best, Rik

[@MjaHap]

You will find the malt in CityMarket or Prisma in a carton. Malt vinegar as well - but only in small bottles and quite expensive unfortunately.

[@NirmalaU-s9t]

Im watching your video from SriLanka .Please tell me,won't the vinegar react with the steel of the saucepan? Thankyou .🎉🌹💐❤

[@BackyardChef]

Nonsense its not staying in the pan any length of time its cooked and taken out. Thank you. Best, Rik

[@NirmalaU-s9t]

@@BackyardChef ❤🌹💐👍

[@wwsuwannee7993]

Never heard of this. It looks great, I love these kinds of pickle/relishes. I'll be making this one, with my own tweaks of course, thanks Rik. When you make a big cauldron of food, it seems more like an accomplishment, than just making dinner :) I do this a lot with things like minestrone etc. and freeze it up or can it :) Also, dates are often overlooked. They are fantastic sweeteners; I keep a bag or two in the freezer always. This is a great vid :) Give me this and a wiener/sausage and bun and look out! Pork chops...even corned beef...I could keep going lol. PS. The only Branston I ever heard of is a town in Missouri :)

[@BackyardChef]

Thank you. It's definitely an accomplishment. Sounds like you have it all cracked over there - good on you. Best, Rik

[@safetyamsv3515]

Hi Rik... as a Barnsley Boy, we didn't call this "Swede" but rather a "Turnip" (well liked at Halloween for making an alternative to pumpkin lanterns) 😃

[@grahamturner5963]

Always my second favourite extra 👍 Piccalilli is my first. Never seen anyone try to replicate Branston. You're a genius

[@BackyardChef]

Wow, thanks! Thank you. Best, Rik

[@countesscable]

As most Brits, we were brought up with Branson Pickle, but since I’ve been making my own pickles, I no longer buy it. The pickles always come out the same brown, and have a similar taste to Branston.

[@BackyardChef]

Good for you. Thank you. Best, Rik

[@JMN-n2j3EBE777]

I love making my jam, chutneys and now I think I will try your pickle, though on a smaller scale! Looks great Rik and it was SO interesting watching you do it and listening to your presentation. I love Branston pickle though, and depending on the result I may still buy it.. and have 2 pickles to choose from! LOL ❤❤❤❤

[@BackyardChef]

Thank you. Sounds like a plan. Best, Rik

[@marylynas5223]

Well done Rik 👍❤️

[@BackyardChef]

Thank you. Best, Rik

[@paulhumphries3795]

Well done Rick, excellent recipe, now you need a few thousand jars..❤️❤️😂😂

[@BackyardChef]

Thank you. Best, Rik

[@belindagordon8847]

I once made Nigella Lawsons pickle and was astonished with the final product, it was exactly like Branston pickle. I have really enjoyed being on this journey with you today - it was fun. Please make more of these. Maybe you could do a Haywood picallilli. Haywood have stopped making it after being taken over and its a childhood Xmas boxing day memory of mine - haywood picallilli turkey rissoles and bread and butter. Nothing comes close.

[@BackyardChef]

Thank you. Good memories there. Best, Rik

[@pinkmarshmallow352]

Very enjoyable video. Another great recipe! If I make this pickle ( which I want to ) I will have to reduce the ingredients. 24 jars is way more than I would need. You’ve given so many great recipes to cook this Autumn and winter. I’m excited to start! Thank you Rik. 💕

[@BackyardChef]

Thank you. Best, Rik

[@chalkiememe4183]

Right I’m just hang on, cauliflower and swede?( turnip as I’m Scottish) what the heck. Would they use the stem of the cauliflower Rik so it stayed cubed? I’ve loved branston since I first left Scotland to live in England as a teenager looking for those pavements made from gold many years ago. All those years I never looked at the ingredients properly, just salt and sugar when on another mad diet. Goodness knows what I thought I was eating 😂. Absolutely going to give this a bash. Nice one Rik.

[@BackyardChef]

Thank you. You got this. Made like this its incredible. Best, Rik

[@CitiesForTheFuture2030]

Some things are worth the effort! Due to financial constraints I am having to make most basic ingredients myself, including apple cider vinegar, various spice & herb mixes, various baking mixes, sauces, jams & breads, biscuits & cakes etc. While I do save quite a bit, it is very labour intensive - so I have a schedule. One of my favourite sauces is peach chutney - also uses a mix of vinegar, sugar & spices. I am looking for a mushroom preserve recipe to add as part of a veg stock (things like miso & tamari are way out of my budget!) - I'm not sure if I should do pickle mushrooms or something more like a mushroom jam / chutney.

[@BackyardChef]

I have a Umami paste coming up soon. Its scheduled that might be worth a watch. It this week I think. Thank you. Best, Rik

[@susanamer7904]

Hi Rick, new subscriber here, love all your recipes, i am really enjoying your channel. Maybe the cauliflower is cut so small that its reduced down during cooking 🤔 and cauliflower can be quite crumbly so its probably just flavoured. 😉 Xx

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@tammyharris8264]

It is truly amazing to watch you pull together a recipe from brands you are missing from home. You always leave me in awe. Have a great one, friend. 😊

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@allenbrown8158]

Well done Rik, I went off Branston pickle about 5 years ago the taste didnt seem the same as it used to. but I DONT MISS IT, i do miss Sharwoods peach chutney, cant get it anymore it was ace stuff. Thanks for the effort.

[@BackyardChef]

Thank you. Best, Rik

[@TheRattyBiker]

To be fair, on a lot of products I often prefer the close copy than the brand. Good examples are yeast extract and some Branston knock offs. I imagine mustard is a nice addition - if Branston had it, it would be listed as a allergen.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@andrealencione9298]

This is a very interesting recipe. I hope I can try to make a smaller batch than yours sometime. How would you serve it? Can it be substituted for or used kind of like a chutney?

[@BackyardChef]

Yes you can! Thank you. Best, Rik

[@janelloyd4332]

Well done, that pickle was well, worth all your time and efforts. I cracked up at the look on your face at the taste test...lol I've been making pickles and chutneys for years but never thought to try this. Thanks Rik

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@anamascarenhas7702]

Hello Chef, we do not get swede in Portugal, do you think we can use turnip instead, or wouldn't it work? Best regards.

[@BackyardChef]

I'm certain it would work - its not the listed ingredients that's all. Thank You. Best, Rik

[@dee2251]

Swede is thus named because it originated in Sweden. It’s a cross between a turnip and a cabbage. I love Branston & did give someone else’s recipe a go but it didn’t taste anything like Branston, so I’m hoping this is a good copycat recipe. You could’ve put some gravy browning in to get a deeper colour 👍

[@BackyardChef]

No I couldn't its NOT listed on their jar - this is about making the pickle form the ingredients listed. Thank you. Best, Rik

[@wendyburston3132]

I bet you'll get a better idea of whether you like it better than the store bought version or not when you use it this fall. Would love to hear a follow up we're definitely trying this but maybe with less sugar..... Oh oh just watched the ending. Maybe keep it as it!😅

[@BackyardChef]

Thank you. Best, Rik

[@ahambrahmasmi-qk9ui]

Where do you get your jars and lids in 🇬🇧 Rik. I can only find kilner jars and don't know how long you can use the their rubber rings ? Thank you master chef !

[@rosa2266]

in UK, Hobbycraft sell glass jars for Jams/chutnies or new Kilner rubbers can be bought

[@BackyardChef]

Hobbycraft and online. Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@megfreeth4377]

I’m amazed at your palate I could never pick out all the spices. Recipe looks amazing chef ❤❤

[@BackyardChef]

Been doing this for a couple of days. Thank you. Best, Rik

[@lyndseybeaumont7301]

My goodness Rik, what are you going to do with all that pickle? lol. Well done at the quest. Looks good.

[@BackyardChef]

Thank you. Enjoy it! Best, Rik

[@HKFunster]

The pectin from the apples help set the pickle when cooled.

[@ahambrahmasmi-qk9ui]

It probably gets a bit more sour in time also ?

[@ahambrahmasmi-qk9ui]

Tip / Bang the side of the lid on the table to break the seal if its hard to open

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@rosa2266]

Thankyou Rik, awesome recipe i will give it a go. Lots of Apples to be used up in Autumn.

[@BackyardChef]

Thank you. Best, Rik

[@alejandrayalanbowman367]

When I was a kid in the 40s/50s we used to make green tomato chutney and that was fairly close to a sweet Pan Yan pickle.

[@BackyardChef]

Thank you. Best, Rik

[@williamjp7352]

Next week: Pan Yan pickle. C'mon Rik, if anyone can do it, it's you :- )

[@sylviachristie7507]

I so miss Pan Yang.

[@BackyardChef]

The original recipe was lost in a factory fire in 2004. Will have a crack at it. Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@keithcoateswalker5094]

Rick how about doing PanYan pickle next?

[@BackyardChef]

You know the original PanYan recipe was lost in a factory fire in 2004. I will have a crack at it. Thank you. Best, Rik

[@keithcoateswalker5094]

@@BackyardChef Yes I did know that, but if anyone can resurrect it, my money is on you😀....are you originally from Leeds by any chance?

[@DovidM]

I find that the Branston-style pickle I make is sharp tasting. It needs a week or two to mellow.

[@BackyardChef]

Thank you. Best, Rik

[@geoffsullivan4063]

Hands up anyone who went to the fridge and had a spoon of Branston and looked at the ingredients after watching this. 😋

[@BackyardChef]

Love that! Thank you. Best, Rik

[@The411]

We Expats salute you sir.

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@stephanygates6491]

It's as if you could see my eyebrows rising as you poured the vinegar! 😄

[@BackyardChef]

Thank you. Best, Rik

[@jeff3175]

Rik I'm hoping you are putting together a Ploughmans Lunch with the saltedn and seasoned pork as well as your curd cheese. Delicious

[@nancya.nelson5810]

Thank you!! Cant wait to try this. acheese sandwich isnt right without it.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@davidbandler]

In the USA, at least where I'm from, we have the similar Italian Giardiniera available everywhere and commonly consumed. Essentially the same thing, less the rutabaga and usually white vinegar & salt (savory) based brines. The ingredients and your description of the Branston brine makes me think very much of the A1 steak sauce we have over here.

[@lauraellen189]

Wow, Rik! You have done an amazing job recreating Branston Pickle!! I love it but it is so expensive here in the States. It is good to know I can make it myself with easy to find ingredients. Thanks!!

[@drumchapelboy]

I used to eat Branson all the time then I tried the Tesco sandwich pickle which is sweeter and has smaller pieces, I buy it all the time, and I bet yours will be as sweet as Tescos, good vid.

[@carolvenables3970]

Oh yes, I'd have to sit down to cut all that veg tho x

[@BackyardChef]

I needed a lie down after cutting it! Ha ha ha - joking. Thank you. Best, Rik

[@carolvenables3970]

@@BackyardChef 🤣🤣🤣

[@tellitlikeitis-rg4ny]

I used to love branston , but it tastes awful now has a chemical after taste , asdas and lidles are much better

[@BackyardChef]

Thank you. Best, Rik

[@rogerparkin843]

Very enjoyable episode. I have never seen a sweede here (of the vegetable kind)

[@BackyardChef]

Many down here mate - Makro and Go Wholesale have an abundance - all from Australia. Thank you. Best, Rik

[@tydanum]

I think ruterbaga is German for swede x

[@BackyardChef]

Thank you. Best, Rik

[@jeepstergal4043]

I thought it looked like what we call rutabaga in the States. But now I am wondering how one carves a swede/rutabaga into a Jack-o-lantern.

[@dee2251]

I believe it was called Swede because the vegetable originated in Sweden

[@DovidM]

The Swedish name for the “Swedish turnip” is rotabagge. The German word for it is Steckrübe. This means plug turnip.

[@vickif.4645]

Oh, my goodness…now I am so hungry for a cheese and pickle sandwich! Well-done, Rik!

[@annesoper911]

I will make this but I will cook the dates and apples to make a pulp.

[@BackyardChef]

Thank you. Best, Rik

[@jackieadams8005]

I love Branston pickle. Yours looks awesome.

[@BackyardChef]

Thank you. Best, Rik

[@joniangelsrreal6262]

👁👁 😳 looks wonderful… Master Chef 👨🏼‍🍳

[@BackyardChef]

Thank you. Best, Rik