Branston Pickle

Robin Cowdrey <robinc@oanet.com> writes:
I found this recipe in a magazine called "Britannia" published out of
Toronto.  It was submitted by a Muriel Shaw from Rohnert Park, California,
formerly of County Durham, Ireland.

1       medium carrot, cut into 1/8 inch cubes
1 cup   rutabaga, cut into 1/8 inch cubes
2       cloves garlic, minced
6       dates, pitted and cut into 1/8 inch cubes
3       cauliflower florets, finely chopped
1       medium yellow onion, finely chopped
1       medium apple, finely chopped
1       medium zucchini, finely chopped
5       sweet gherkins, finely chopped
1/2 lb  dark brown sugar
1 tsp   salt
        juice of a lemon
1/2 cup apple cider vinegar
        caramel colouring or "Kitchen Bouquet"

Combine all ingredients except caramel colouring in a saucepan.  Heat to
boiling; reduce heat to a simmer and cook until rutabaga is cooked but
still slightly crunchy.  Add enough caramel colouring until colour is
dark brown. Bottle and seal.

I suspect the flavour will improve if aged for a few weeks before using.



Source:

rec.food.cooking, rec.food.recipes