Branston Pickle

Helen Peagram from Ontario emailed me a short time ago writing that she had
modified the recipe with her husband as taster. I have made any since but
here's her recipe.

Robin (rcowdery@telusplanet.net)

Branston Pickle

2 medium carrot; cut in 1/8-inch dice
2 cups rutabaga; cut in 1/8-inch dice
4 medium garlic cloves, minced
16  pitted dates; cut in 1/8-inch dice
6 medium cauliflower florets; finely chopped
2 medium yellow onion; finely chopped
2 medium apple; finely chopped
2 medium zucchini; finely chopped
10  sweet gherkins; finely chopped
1 1/2 pounds brown sugar
3 teaspoon salt
  juice of 3 lemons
3 cups malt vinegar
  Kitchen Bouquet; as needed
1 tablespoon Worcestershire sauce
2 teaspoons mustard seed
2 teaspoons allspice

Combine all ingredients except browning sauce in a saucepan, placing spices
in cheesecloth for easy removal later.
Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked
but still slightly crunchy. Add enough browning colouring until colour is
dark brown. Bottle and seal.
Flavour will improve if aged for a few weeks before using.

Contributor:  Helen Peagram
Yield: 8 servings


Source:

rec.food.cooking, rec.food.recipes