Branston Pickle

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Branston Pickle

Ingredients

  • 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 cup 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 pound dark brown sugar
  • 1 tsp salt
  • 4 tbsp lemon juice
  • 1 1/2 cup apple cider vinegar
  • caramel colouring (I used Gravy Browning by Crosse and Blackwell)
  • few dashes of cayenne pepper (optional)

Instructions

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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