Branston Pickle
Ingredients
- 2 carrots, cut in 1/8 inch dice
- 2 cup 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 teaspoon salt
- 3 lemons juiced
- 3 cup malt vinegar
- browning (Kitchen Bouquet) as needed
- 3 teaspoon Worcestershire sauce
- 2 teaspoon mustard seed
- 2 teaspoon allspice
Instructions
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.