All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
I remember the first time my grandfather brought his new girlfriend home to meet the family. She was tall, sharp-witted, and had the best accent. She hailed from a town in South Yorkshire, England and we all loved her instantly. But even if she hadn't had that great accent and those sharp wits, I'd love her anyway because she introduced me to my favoriteBritishcondiment:Branston Pickle.
In that first year of get-togethers with my grandfather's girlfriend, I couldn't wait to see her because, with each visit, she'd introduce me to a whole host of new English treats and traditions. From her, I learned to enjoy aproper cup of tea. I learned to loveshepherd's pie. And, most importantly, I learned about the jarred pickled chutney that I still use regularly today.
Though at first glance it may just look like the sweet cucumber-based pickle relish we're used to in the States, Branston Pickle is actually made from a variety of diced vegetables, including rutabaga, carrots, onions, and cauliflower. And it's pickled in a sauce made from vinegar, tomato, apple, and spices. These extra root vegetables add a savory depth of flavor you don't get from a typical sweet relish—it packs a pretty huge umami punch. And the added apple, tomato, and spices mean it's tangy and sweet and just a little spicy. Basically, it's got the savoriness, the sweetness, and the spice—everything that makes a condiment incredibly delicious.
我们第一次尝试了它,我的家人吃BranstonPickle on crackers with a sliver of baked brie. The condiment added that sweetness you'd get from putting a fig jam on cheese and crackers, but it was tangier, and more vegetal and savory, which was perfect with the creamy brie. Next, we had an iteration of aploughman's lunch, a popular menu item in British pubs that consists of a base of bread, cheese, and onions, and is usually accompanied by butter and some form of pickle—in our case, Branston Pickle.
I used to have to ration my Branston Pickle. I'd make a jar gifted from England last for months. But, thankfully, in recent years Branston Pickle has become easier to get in the U.S. I remember squealing the first time I saw it on a shelf at my own grocery store—and now, of course, you can buy it very easilyonline. With its expanded availability, I expanded my pickle condiment repertoire, too. I use it intuna salad. I use it to vastly improve what would normally be a sad turkey sandwich. I use it as a dip withpita chips(Don't knock it 'til you try it!).
Branston Pickle is available in thestandard chunky version—my favorite—as well as a small chunk variety, which is good for times when you need a smoother, more spreadable version of the condiment. The sweet and spicy chutney is worth seeking out—trip to England not required (but definitely encouraged!).
