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)
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