Branston Pickle

Total Time: 505 hrs Preparation Time: 1 hr Cook Time: 504 hrs

Ingredients

• 9 ounces carrots
• 1 medium swede (rutabaga)
• 4 garlic cloves
• 4 1/2 ounces dates
• 1 medium cauliflower
• 2 onions
• 2 apples
• 2 unpeeled zucchini
• 15 sweet gherkins
• 1/2 lb dark brown sugar
• 1 teaspoon salt
• 2 fluid ounces lemon juice
• 12 fluid ounces malt vinegar
• 1 tablespoon worcestershire sauce
• 2 teaspoons mustard seeds
• 2 teaspoons ground allspice
• 1 teaspoon cayenne pepper (optional)
• 3 dashes kitchen bouquet browning sauce, for colouring

Recipe

• 1 cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
• 2 combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
• 3 simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
• 4 then add the liquid colouring until the colour is dark brown.
• 5 spoon into warm sterilized jars and seal.
• 6 leave for at least 3 weeks to let the flavours mature.