Title: The Almost Original Branston Pickle Recipe
Categories: Condiment, Copycat, Preserve
Yield: 4 Lb
9 oz Carrots; peeled and cut into
-small chunks
1 md Swede; peeled and cut into
-small chunks
4 cl Garlic; peeled and finely
-chopped
5 oz Dates; finely chopped
1 sm Cauliflower; finely chopped
2 Onions; peeled and finely
-chopped
2 md Apples; finely chopped;
-unpeeled
2 md Zucchini; finely chopped;
-unpeeled
15 sm Cornichons or gherkins; up
-to 20, finely chopped
10 oz Dark brown sugar
1 ts Salt
4 tb Lemon juice
3/4 pt Malt vinegar
2 ts Mustard seeds
2 ts Ground allspice
1 ts Cayenne pepper
Combine all the ingredients in a large saucepan and bring to the
boil. Then reduce the heat to a simmer and cook until the swede is
cooked but still firm, about 2 hours. Stir well to redistribute all
of the vegetables.
Bottle and seal in sterile and hot jars. Allow the pickle to age for
a few weeks before using, this improves the taste and it will become
more "mellow".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts
and meats. This pickle is also wonderful when added to curries and
stews.
