I grew up eating cucumber sandwiches, beans on toast, crumpets, and other typically English foods. But for some reason, I was an adult before I had the pleasure of eating my first sandwich pickle.
It was made with butter spread uniformly on each slice and a not-too-thick cut of Gloucester and finished with a large drop of Branston Pickle. It was a precise, yet simple process that yielded a perfectly delicious sandwich.
I fell in love with the combination of sweet, savory, acidic, and sticky flavors contrasted by the fat from the cheese. Even though I sometimes added tomato slices to what became my go-to meal when I wanted a nice lunch sans cooking.
Once I got introduced to the Sandwich Pickle, every trip to the UK became an opportunity to stock up on Branston Pickle.
Branston Pickle is a decidedly British condiment. It is the equivalent of Marmite or HP Sauce. Branston Pickle has maintained the same recipe since 1922 and faces little competition. The brand sells more than 17 million bottles each year.
A typical British ‘ploughman’s lunch’ comprises bread, cold cuts, cheese, fruit, and pickle. Branston pickle is present in most British kitchens.
What gives Branston Pickle its unmistakable character is the mishmash of sugar, applesauce, spices, date paste, and barley malt vinegar which gives it the quality of aged umami. The other ingredients are cauliflower, carrots, onion, and rutabaga.
It is these vegetables that make up the lumpy bits inside the pickle. These lumps may or may not settle dead center on your sandwich.
If you do not like the lumps, there is always the smooth version of Branston Pickle. The small-chunk version of Branston Pickle spreads more evenly while still giving you something to chew.
You can choose any of the three versions of Branston Pickle, depending on how you intend to use it. Branston Pickle has many uses beyond sandwiches.
I find the condiment just as delicious on Triscuits and sharp cheddar cheese as it is on a melted cheese toast.
I have spread Branston Pickle on dosa and used it on deviled eggs. The smooth version works better for this.
Branston has been making chutneys for a few years now. Their caramelized onion chutney is quite good – you want to partner it with a bold Stilton. But none of them beats the Branston Sandwich Pickle to me.
Seven years ago, I moved to the US. For the first time, I did not know where to buy my favorite British condiment. When I made a cheese sandwich, I used sweet lime chutney or date relish. But I still missed my beloved Branston Pickle.
One day I accidentally found a little bit of Britain tucked away in Brooklyn, New York. I walked into a lovely store called Two for the Pot at the edge of Brooklyn Heights. I was browsing a range of loose-leaf teas, coffees, jams, spices, and biscuits when I saw more than a few jars of Branston Pickle. I bought a few bags of Walker’s crisps, a pack of Hobnobs, and more than a few jars of Branston Pickle.
Thankfully, it is now easy to buy Branston Pickle online. Only the no-chunk version seems harder to find on the internet. But it is still comforting to know that I am a few Subway stops away from a local supply of Branston Pickle.
I may not eat it out of the jar or mix it into pasta-like some people do, but Branston Pickle is my go-to condiment for a cheese and pickle sandwich.
