FEEDBACK

By MO SCHNEIDER
February 22, 2006 09:45

Minor crisis. I don't seem to be able to find Branston Pickle here in Ra'anana. Do you know any other convenient sources in Israel?

1 minute read.



FEEDBACK

pickles 88. (photo credit: )

Hi Mo, Minor crisis. I don't seem to be able to find Branston Pickle here in Ra'anana. Do you know any other convenient sources in Israel? Tony Green Ra'anana Actually the story is that the manufacturer - Premier Foods - had a disaster last November. The factory producing the pickle burned down. However, since then production has resumed. The delay caused by this event is probably the reason that imports to Israel have been interrupted. No doubt the pickle will reappear on the store shelves in the near future. In the meantime, how about making some yourself. It's not difficult and probably a lot cheaper. This recipe may not be 100% like the original, but it's quite close. It is for 2 liters of pickle. If that's too much for you, you can scale it down. It does keep for some time, so it may be worth making a reasonable amount. 2 large carrots 1 kohl rabi 4 cloves of garlic 2⁄3 cup stoneless dates 1 medium cauliflower 2 medium onions 2 apples 2 unpeeled zucchini About a dozen small pickled gherkins 1 cup and a bit/225 grams dark brown sugar 1 tsp. salt 1⁄4 cup lemon juice 1.5 cups vinegar 1 Tbsp. Worcester sauce 2 tsp. mustard seeds 2 tsp. ground allspice (pilpel angli) A pinch or more of cayenne pepper/red chili pepper (to your taste) 1 Tbsp. brown ketchup like Osem Grill Sauce or Heinz Steak Sauce, or a dash of brown food coloring. A lot of ingredients but not really that much hard work. Cube the carrots and kohl rabi, and finely chop the garlic, dates, cauliflower, onion, apple, zucchini and gherkins. Combine all the ingredients in a large saucepan, except the brown sauce or food color. Bring to a boil, then lower the heat and simmer for about one and a half to two hours till the root vegetables are cooked but still firm. Add the browning agent at the end. Spoon the "stew" into sterilized jars and seal. Leave in a cool, dark place for about three weeks for the flavors to mature. Then let me know when the pickle is ready. I'll have a couple of jars! For those unfortunate enough never to have tasted Branston, there is no better midday snack than a chunk of cheddar or nutty cheese, a tablespoonful of Branston, a stick of celery, fresh country bread and a pint/half liter of beer.


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