Sophia_S

...sorry guys, another recipe one!...found a Branston Pickle recipe online @
www.CDKitchen.com
thought it would be awful...but it turned out great! I doubled everything and made the equivalent of about three small jars for just about $5 (when my local World Market does have it in stock,it's usually a little more than $5 for one small jar,which lasts us about five minutes!my USC husband loves it!)...the prep. took a while,but the result was well worth the effort!...Sophia (IL)

Rushman

Great, now how about finding a good recipe for lime pickle

Bob

cool site...saved that one for the missus

have to say, ingredients makes it sound a bit nasty though *l*

tony126

What size is medium. I have just purchased a jar from World Market, expensive in my book.

Sophia_S

I'm pretty sure the size they sell in World Market is the small one,I think it's expensive as well!,and they're sold out more often than they have it!,as I said, the preperation of all the ingredients takes a while, but the result is definately worth it with this recipe..altogether the ingredients were more than enough for a double ammount and cost a little less than $5, which is less than the cost of one jar here!....Sophia (IL)


...for Bob...that really is a good recipe site...I'm going to have a look for one for Digestives!,they only other thing I really miss from the UK....thats the other World Market item which is always sold out when I get there,and it's very expensive anyway!.....Sophia

ladylisa

have they got one for salad cream, its costing me a fortune to keep buying a small pot from World Market...well done on the branston recipe

istoleabloke

THANK YOU for posting this!!! We are completely out and it is expensive to order. I also found pickled onions, although David has made his own that he likes...I printed it anyway! If I can also find HP Sauce and Salad Creme, I will REALLY be happy!

I am going to try baking a Chicken and Mushroom Pie. Hubby's been dying for it, and I think that I will get major points if I whip one up. Going to browse this site and see if I can find a recipe rather than making it up on my own!

Unless, of course, one of you great people can help me out with one of yours

tony126

I have just made my first batch of Branston. Ingredients cost more than $5 not that I am being pedantic. Had to buy a whole cauliflower rather than pinckh 3 florets. I have literally just bottled them but the initial taste is pretty good although the consistancy is loose when compared to the bought product. It was also less tarty than the purchased item.I was surprised at the amount of fluid it made considering you only add 1/2 cup of vinegar and 1 juiced lemon which equated to a 1/4 cup measure. I have put some juice in the jars but I do not know if this should be done or not. Could not purchase caramel so had to use Kitchen Bouquet. I shall leave both jars to 'mature' in the fridge for a few weeks.

Sophia_S

It is surprising how much fluid actually comes out of all the veggies when it's cooking,isn't it?,I think you used a bit more lemon juice than I did,I bought the fresh lemon,but ended up using some of the bottled 'Jif' type instead,and,for some reason,I seemed to have thought that you only got 1 1/2 tablespoons of lemon out of a fresh squeezed one,so just used three tablespoons of juice in my mixture,so I must have a higher ratio of the vinegar in my 'branston',and I used Macintosh apples(remember I doubled everything?)which were fine,but next time I think I'll use Granny Smiths,for the extra tartiness.
My husband says the finished product is drier than the bought,but I think it's about the same consistency,next time I go to World Market I'm going to buy one last jar,just to compare...I'll let you know!
Another thing I did to give it a saucier consistency was take about half of a cup of the mixture,after it was cooked and used my stick blender to puree it then mixed it back in before I 'jarred' it,and because I knew I was going to keep it all in the fridge,I bought those new screw top Ziploc jars,my mixture filled three of the small ones,next time I make it I'll buy the proper canning jars and 'can' it properly.
I opened one of the 'jars' at the weekend,after one week of 'maturing',it tastes really good!....hope yours does too!....Sophia

Sophia_S

We like chicken and mushroom pie as well!.. just lately instead of making a pie crust I've been cooking some fresh sliced mushrooms in a very small ammount of olive oil,adding some pre-cooked cut-up chicken and an undiluted can of either chicken or mushroom soup(the creamed type),then putting the whole mix in a casserole and putting a pack of those refridgerator biscuits on top,it cooks in the oven then until the biscuits are cooked,it's very fast and tasty!....Sophia

Bob

another good quickie is using that ragu cream sauce thingy...works really well and a lot less hassle than making the goop from scratch

Sophia_S

sounds good as well...I'll try that next time....just enjoying a loverly cheese and 'branston pickle' bolillo roll for lunch!....Sophia (IL)
p.s. I use the Ragu or Prego cheesy sauce when I make cauliflower and brocolli.

ladylisa

I cant find the recipe now for Branston..where in the link do I look?

Bob

The sauce makes a great potato bake/gratin as well...yes, there's a theme of lazing cooking come saturday for me

Bob

http://www.cdkitchen.com/recipes/rec...kle57603.shtml

in the pickle/relish area..