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 coloring or "Kitchen Bouquet"
Combine all ingredients except caramel coloring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy.
Add enough caramel coloring until color is dark brown.
Bottle and seal.
I suspect the flavor will improve if aged for a few weeks before using.
136 calories, 0 grams fat, 35 grams carbohydrates, 1 grams proteinper serving. This recipe is low in fat.
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
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.