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Prep Time: 60 Minutes Cook Time: 30240 Minutes |
Ready In: 30300 Minutes Servings: 8 |
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Branston Pickle is a UK favourite that is served in pubs as part of a Ploughman's Lunch. Although this tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes great with cheeses. 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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