“Bring out the taste, bring out the Branston!”
A brief history:
Branston Pickle is a chutney made up of diced vegetables pickled in a sauce of vinegar, apples, dates, tomato and many spices. It is often used as a sandwich condiment, atop cheese and crackers or beside a Ploughman’s Lunch.
It was invented in 1922 at Branston Lodge (a residence for single female workers at the Branston Factory) in Burton upon Trent, Staffordshire. It is said that a Mrs. Graham and her two daughters Evelyn and Ermentrude invented the recipe.
It was manufactured by Crosse and Blackwell that same year and has continued to be one of Britain’s best-loved brands, though sadly it is no longer British-owned. It is available in a surprising number of countries.
The first time I actually tried Branston Pickle was in Canada; my man was visiting and we picked it up at a little British store (we tend to go for the small chunk pickle). It was unlike anything I’d ever tried before.
The taste is oinion-y and vinegar-y and has a savoury, acidic sort of flavour that leaves a sharp aftertaste on the tongue. If I had to compare it to something I might compare it to a tangy sweet and sour sauce. The vegetable chunks have a medium crunch a bit like a pickle/gherkin.
I tried it atop a cracker with cheddar cheese and at first wasn’t sure how to feel about this strange stuff but I’ve come to the conclusion it’s actually quite nice. It’s a bit of an acquired taste, but the cheese and cracker take the acidity down a bit and it becomes a flavourful relish-like condiment.
Have you tried Branston Pickle before? Did you fancy it? How do you eat yours?