Yup, branston pickle is a unique and potent thing. Well worth at least trying.
It’s a relish though, not a whole pickle that you chop up yourself.
No joke, if you can find it locally, try it. Amazon carries it here in the US, but you’d be using Amazon, and I’m not sure how you feel about that. It’s a strong, intense flavor. Like has been said in other comments, it’s best experienced with cheese, on bread.
I was wondering the same and got curious enough for a quick search. Saw someone recommending Branston Pickle and it looks similar
Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices.[9] While not a chutney, Branston Pickle is sweet and spicy with a “chutney-like” consistency, containing chunks of vegetables in a thick brown sticky sauce.[9]
Aha! I appreciate the explanation! I’ve never heard of such a thing and in the US our pickles are green. Brown pickles would be something well past the point of being safe to eat over here :)
We have the same thing you call “pickles”- we call them gherkins (and very small ones “cornichons”). We just have lots of other pickles too! Pickled onions, pickled cabbage, pickled carrots, pickled beetroot, pickled cockles, pickled eggs…
There are two things which we call pickles that are really more like a chutney- “sandwich pickle” (which is what this is; Branston pickle and its imitators) and “piccalilli” (which is bright yellow).
I actually thought it was marmite or vegemite at first, but I’ve never heard of either of those being called “pickle” so I figured it must be a different thing entirely.
Why is it brown? What is wrong with your pickles?
Yup, branston pickle is a unique and potent thing. Well worth at least trying.
It’s a relish though, not a whole pickle that you chop up yourself.
No joke, if you can find it locally, try it. Amazon carries it here in the US, but you’d be using Amazon, and I’m not sure how you feel about that. It’s a strong, intense flavor. Like has been said in other comments, it’s best experienced with cheese, on bread.
That’s interesting! I love learning about new foods in other cultures. I’ll have to keep an eye out to try this somehwere.
I was wondering the same and got curious enough for a quick search. Saw someone recommending Branston Pickle and it looks similar
Yes. Branston pickle. Not gherkins.
“Gherkin” is a fun word. The Finnish word for cucumber is “kurkku”. Sounds more like “gherking” than cucumber.
I imagine the Finnish transliteration of “gherkin” would be “kurkku”, is my point.
Aha! I appreciate the explanation! I’ve never heard of such a thing and in the US our pickles are green. Brown pickles would be something well past the point of being safe to eat over here :)
We have the same thing you call “pickles”- we call them gherkins (and very small ones “cornichons”). We just have lots of other pickles too! Pickled onions, pickled cabbage, pickled carrots, pickled beetroot, pickled cockles, pickled eggs…
There are two things which we call pickles that are really more like a chutney- “sandwich pickle” (which is what this is; Branston pickle and its imitators) and “piccalilli” (which is bright yellow).
Someone show them marmite next…
I actually thought it was marmite or vegemite at first, but I’ve never heard of either of those being called “pickle” so I figured it must be a different thing entirely.