Branston Pickle

Name: Branston Pickle
Ingredients: 9 ounces carrots; 1 medium swede (rutabaga); 4 garlic cloves; 4 1/2 ounces dates; 1 medium cauliflower; 2 onions; 2 apples; 2 unpeeled zucchini; 15 sweet gherkins; 1/2 lb dark brown sugar; 1 teaspoon salt; 2 fluid ounces lemon juice; 12 fluid ounces malt vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons mustard seeds; 2 teaspoons ground allspice; 1 teaspoon cayenne pepper (optional); 3 dashes kitchen bouquet browning sauce, for colouring

18 ingredients

6 steps

Ingredients

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

Directions

1

Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
2

Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
3

Simmer until the swede is cooked through but still firm (about 11/2 to 2 hours).
4

Then add the liquid colouring until the colour is dark brown.
5

Spoon into warm sterilized jars and seal.
6

Leave for at least 3 weeks to let the flavours mature.

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