Name: Branston Pickle
Ingredients: 2 carrots, cut in 1/8 inch dice; 2 cup rutabaga, cut in 1/8 inch dice; 4 garlic cloves, minced; 16 dates, pitted and cut in 1/8 inch dice; 6 cauliflower florets, finely chopped; 2 yellow onions, fine chopped; 2 apples, finely chopped; 2 zucchini, finely chopped; 10 sweet gherkins, finely chopped; 1 1/2 pound brown sugar; 3 teaspoon salt; 3 lemons juiced; 3 cup malt vinegar; browning (Kitchen Bouquet) as needed; 3 teaspoon Worcestershire sauce; 2 teaspoon mustard seed; 2 teaspoon allspice

Branston Pickle

Ingredients

2 carrots, cut in 1/8 inch dice
2 cups rutabaga, cut in 1/8 inch dice
4 garlic cloves, minced
16 dates, pitted and cut in 1/8 inch dice
6 cauliflower florets, finely chopped
2 yellow onions, fine chopped
2 apples, finely chopped
2 zucchini, finely chopped
10 sweet gherkins, finely chopped
1 1/2 pound brown sugar
3 teaspoons salt
3 lemons juiced
3 cups malt vinegar
browning (Kitchen Bouquet) as needed
3 teaspoons Worcestershire sauce
2 teaspoons mustard seed
2 teaspoons allspice

Instructions

Yield: 8 Servings. 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.