Slow Cooked Pickle, Pickle!

Gluten Free – Egg Free – Diary Free – Nut Free – Vegan

My son Ted who is now 4 years old loves a cheese and pickle sandwich. Yes, he’s enjoyed this meal since he was about 2. However, mummy has always been conscious of using the shop bought pickles as these contain refined sugar. I believe this is junk in your trunk for children and adults.

Recently there have been a lot of studies that now suggest the rise in obesity may be caused by refined sugars in processed foods. So after a lot of thought and reading plenty of pickle jar labels in the supermarket I finally think I’ve got a delicious recipe that my family enjoys. The pickle that my pickle, Ted I mean, used to love is called Branston.

Branston is a British food that is made from a variety of diced vegetables including, carrots, swede, onions, rutabaga and cauliflower. These vegetables are then pickled in a sauce made from dates, vinegar, tomato, apple and spices. The pickle is sweet and spicy with a chutney-like consistency.

It is commonly served as part of a traditional ploughman’s lunch or it can be served with cheddar cheese in sandwiches. Many sandwich shops and supermarkets offer cheese and pickle sandwiches. It’s a fantastic condiment with cheese and it really gives a plain cheese sandwich a bit of zing. I totally understand why my son loves it and he would tell you, mummy’s pickle is well worth a try.

The hob version is available below as well.

Makes 2 large Jars

Equipment needed

• Sharp knife
• Chopping board
• Slow cooker or large saucepan
• Teaspoon
• Stirring spoon

Ingredients

• Onions x 2 medium
• Carrots x 4 large
• Courgettes x 4 medium
• Swede x 1 medium
• Cauliflower x 1 small
• Apples x 2 medium
• Garlic x 4 cloves
• Medjool dates x 10 – 12
• Maple syrup x 150mls
• Apple cider x 300mls
• Lemon x 1 juice
• Mixed spice x 2 tsp
• Cayenne pepper x 1/2 tsp
• Salt x 1 tsp

Method for slow cooker

• Start by peeling the swede, carrots, onions and garlic.
• Next chop all the vegetables into small chunks and slice the garlic.
• Put these into the slow cooker.
• Chop the apple, remove the core, cut into small pieces and add to the slow cooker.
• Now remove the stones from the dates and chop into small chunks too.
• Put these into the slow cooker as well.
• Pour in the cider vinegar and maple syrup.
• Then sprinkle over the mixed spice, cayenne pepper and salt.
• Stir with a spoon until the vegetables have been covered with the liquids.
• Finally put on a low heat for 8 hours or a high heat for 4.
• Once the cooking time is over leave in the slow cooker until cooled.
• Then put into a sterilized jar and store in the fridge.
  • We found the taste was better when we left the pickle for a week.
• Now put the pickle on that cheese sandwich and enjoy.

Method for hob

• Start by peeling the swede, carrots, onions and garlic.
• Next chop all the vegetables into small chunks and slice the garlic.
• Put these into the large saucepan.
• Chop the apple, remove the core, cut into small pieces and add to the pan.
• Now remove the stones from the dates and chop into small chunks too.
• Put these into the large saucepan as well.
• Pour in the cider vinegar and maple syrup.
• Then sprinkle over the mixed spice, cayenne pepper and salt.
• Stir with a spoon until the vegetables have been covered with the liquids.
• Put on a high heat and bring to the boil.
• Turn the heat down to low and leave to simmer for 35 – 40 minutes.
• Once the cooking time is over leave in the large pan until cooled.
• Then put into a sterilized jar and store in the fridge.
  • We found the taste was better when we left the pickle for a week.
• Now put the pickle on that cheese sandwich and enjoy.

The pickle is delicious and it has been very well received in our house. My son, I don’t think, can’t tell the difference between my pickle and the shop bought version. I could be wrong but personally I think he just loves pickle. It’s also great because it stores forever. The cider vinegar is a preservative and will help the pickle to keep. As I mentioned earlier, after leaving it for a week it became sweeter and we couldn’t taste the vinegar as much. Also, I made the slow cooker version overnight. I put the cooker on a low heat for eight hours, then we went to bed and in the morning it was like someone else had made this pickle. Plus I might make this for friends and relatives as Christmas presents this year. Shh, don’t tell them though. However you decide to enjoy this recipe, as always, enjoy.

What are your favourite sandwich fillings? I would love to know. Let me know in the comments below.