Branston Pickle
Ingredients:
2 1/4 ounces carrots, peeled and cut into small chunks
1/4 medium rutabaga peeled and cut into small chunks
1 -1 1/4 garlic cloves, peeled and finely chopped
1 1/4 ounces dates, finely chopped
1/4 small cauliflower, finely chopped
1/2 onions, peeled and finely chopped
1/2 medium apples, finely chopped, unpeeled
1/2 medium finely chopped zucchini, unpeeled
3 3/4-5 small cornichons or 3 3/4-5 small gherkins, finely chopped
2 1/2 ounces dark brown sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 pint malt vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Directions
1 Combine all the ingredients in a large saucepan and bring them to the boil.
2 Then reduce the heat to a simmer and cook until the rutabaga is cooked, but still remains firm, about 2 hours.
3 Stir well to redistribute all of the vegetables.
4 Bottle and seal in a sterile, hot jar.
5 Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
6 Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
2 1/4 ounces carrots, peeled and cut into small chunks
1/4 medium rutabaga peeled and cut into small chunks
1 -1 1/4 garlic cloves, peeled and finely chopped
1 1/4 ounces dates, finely chopped
1/4 small cauliflower, finely chopped
1/2 onions, peeled and finely chopped
1/2 medium apples, finely chopped, unpeeled
1/2 medium finely chopped zucchini, unpeeled
3 3/4-5 small cornichons or 3 3/4-5 small gherkins, finely chopped
2 1/2 ounces dark brown sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 pint malt vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Directions
1 Combine all the ingredients in a large saucepan and bring them to the boil.
2 Then reduce the heat to a simmer and cook until the rutabaga is cooked, but still remains firm, about 2 hours.
3 Stir well to redistribute all of the vegetables.
4 Bottle and seal in a sterile, hot jar.
5 Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
6 Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.