LOCATION: Recipes >> Preserving >> Branston Pickle
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Branston Pickle
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1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga, cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1/2 lb dark brown sugar
1/2 cup apple cider vinegar
1 tsp salt
juice of a lemon
caramel coloring or "Kitchen Bouquet"
Combine all ingredients except caramel coloring in a saucepan. Heat
to boiling; reduce heat to a simmer and cook until rutabaga is
cooked but still slightly crunchy. Add enough caramel coloring
until color is dark brown. Bottle and seal.
I suspect the flavor will improve if aged for a few weeks before
using.
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3 of 6 people found the following review helpful:
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Turkish Branston, November 30, 2005 - 12:42 AM
Reviewer: Jan Holland from Dalyan Turkey
I am unable to get rutabaga (swede) in Turkey so I substituted large white/pink radish available here. The taste is amazing & all the Brits think it is fab.
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