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Branston Pickle


  • 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 pound 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

Yield: 8 Servings. 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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