Home-made Branston Pickle – Sybaritica

This Home-made Branston Pickle recipe produces a result that is a very passable imitation of a tangy condiment long popular in the Britain.

• 2 ½ cups Daikon in ¾ cm. dice;
• 1 cup Onion moderately coarsely chopped;
• 1 Tbsp. Salt;
• 1 cup White Vinegar;
• 1/3 cup Sugar;
• 1 cup HP Sauce.

• 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.