Branston Pickle
Submitted by: originalrecipes
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.
64 servings or 4 pints approximately 30240 minutes cook time0 minutes prep time
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:
- Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
- Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
- Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
- Then add the liquid colouring until the colour is dark brown.
- Spoon into warm sterilized jars and seal.
- Leave for at least 3 weeks to let the flavours mature.
