LOCATION: Recipes >> Preserving >> Branston Pickle 02
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Branston Pickle 02
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BRANSTON PICKLE
2 cups carrots, finely chopped (about 9 oz)
2 1/4 cups rutabaga, cut into 1/8 inch cubes
4 cloves garlic, finely chopped
125 gr dates, finely chopped (4 oz)
1 1/2 cups cauliflower, finely chopped
2 onions, finely chopped (about 1 1/3 cups)
2 medium apples, finely chopped (about 1 1/3 cups)
2 medium zucchini (unpeeled), finely chopped (about 1 1/2 cups)
15 sweet gherkins, finely chopped
1/2 lb dark brown sugar
1 tsp salt
4 tbsp lemon juice
1 1/2 cups apple cider vinegar
caramel colouring (I used Gravy Browning by Crosse and Blackwell)
few dashes of cayenne pepper (optional)
Combine all ingredients except caramel colouring in a saucepan.
Heat to boiling, then reduce heat to a simmer and cook until rutabaga
is cooked but still firm, about 1.5 to 2 hours.
Add caramel colouring until colour is dark brown.
Bottle and seal. I processed this in a boiling water canner for
about 15 minutes.
Yield 4 Pint (500ml) jars
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