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LOCATION: Recipes >> Preserving >> Branston Pickle 03

Print this Recipe    Branston Pickle 03

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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