Name: Branston Pickle
Ingredients: 2 cup carrots, finely chopped (about 9 oz); 2 1/4 cup rutabaga, cut into 1/8 inch cubes; 4 cloves garlic, finely chopped; 125 gr dates, finely chopped (4 oz); 1 1/2 cup cauliflower, finely chopped; 2 onions, finely chopped (about 1 1/3 cups); 2 medium apples, finely chopped (about 1 1/3 cups); 2 medium zucchini (unpeeled), finely chopped (about 1 1/2 cups); 15 sweet gherkins, finely chopped; 1/2 pound dark brown sugar; 1 tsp salt; 4 tbsp lemon juice; 1 1/2 cup apple cider vinegar; caramel colouring (I used Gravy Browning by Crosse and Blackwell); few dashes of cayenne pepper (optional)

Branston Pickle

Ingredients

2 cups carrots, finely chopped (about 9 oz)
2 1/4 cups rutabaga, cut into 1/8 inch cubes
4 cloves garlic, finely chopped
125 gr dates, finely chopped (4 oz)
1 1/2 cup cauliflower, finely chopped
2 onions, finely chopped (about 1 1/3 cups)
2 medium apples, finely chopped (about 1 1/3 cups)
2 medium zucchini (unpeeled), finely chopped (about 1 1/2 cups)
15 sweet gherkins, finely chopped
1/2 pound dark brown sugar
1 tsp salt
4 tbsp lemon juice
1 1/2 cup apple cider vinegar
caramel colouring (I used Gravy Browning by Crosse and Blackwell)
few dashes of cayenne pepper (optional)

Instructions

Combine all ingredients except caramel colouring in a saucepan. Heat to boiling, then reduce heat to a simmer and cook until rutabaga is cooked but still firm, about 1.5 to 2 hours. Add caramel colouring until colour is dark brown. Bottle and seal. I processed this in a boiling water canner for about 15 minutes. Yield 4 Pint (500ml) jars