LOCATION: Recipes >> Preserving >> Branston Pickle 03
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Branston Pickle 03
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Branston Pickle
Yield: 8 Servings
2 carrots, cut in 1/8 inch dice
2 cups rutabaga, cut in 1/8 inch dice
4 garlic cloves, minced
16 dates, pitted and cut in 1/8 inch dice
6 cauliflower florets, finely chopped
2 yellow onions, fine chopped
2 apples, finely chopped
2 zucchini, finely chopped
10 sweet gherkins, finely chopped
1 1/2 lbs brown sugar
3 teaspoons salt
3 lemons juiced
3 cups malt vinegar
browning (Kitchen Bouquet) as needed
3 teaspoons Worcestershire sauce
2 teaspoons mustard seed
2 teaspoons allspice
Combine all ingredients except browning sauce in a saucepan, placing
spices in cheesecloth for easy removal later.
Heat to boiling; reduce heat to a simmer and cook until rutabaga is
cooked but still slightly crunchy. Add enough browning colouring
until colour is dark brown. Bottle and seal.
Flavour will improve if aged for a few weeks before using.
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