Home-made Branston Pickle
This Home-made Branston Pickle recipe produces a result that is a very passable imitation of a tangy condiment long popular in the Britain.
Daikon, Onion, Sugar, White Vinegar, HP Sauce
in ¾ cm. dice;
moderately coarsely chopped;
Chop the onion coarsely into small pieces roughly ¾ cm in greatest dimension.
Macerate the daikon with the salt for about thirty minutes, then rind and squeeze it dry.
Pan-fry the onion in a little oil over moderate heat until just translucent then add the sugar and vinegar.
Simmer until the daikon is just turning translucent but remains crisp-tender.
Turn the heat to high, add the HP Sauce and reduce the sauce to a fairly syrup glaze.
Cool and transfer to a suitable container. Refrigerate until needed.
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