recipe at a glance
0 stars - 2 reviews
ready in: 1-2 hrs
serves/makes: 10recipe id: 25139
1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga, cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1/2 pound dark brown sugar
1 teaspoon salt
1 lemon, juiced
1/2 cup apple cider vinegar
caramel colouring or "Kitchen Bouquet"
Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using.
136 calories, 0 grams fat, 35 grams carbohydrates, 1 grams protein per serving
. This recipe is low in fat.
ratings & reviews
|Mar 19, 2013 Guest Foodie
I forgot to a include in my previous review that during the long simmering period I kept topping up the mixture with apple cider vinegar. I probably added another cup full.
Mar 11, 2013 Guest Foodie
I tried making this recipe and as written the end result was not good but I did find out how to fix it and I now have an excellent replica of the famous Branston Pickle which I can really recommend.
I found it was necessary to simmer the mix for four hours even then it did not taste right. Then I added a full 372ml bottle of HP sauce. Bingo! the taste was perfect.
The recipe made about one liter of pickle.