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Branston Pickle

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ready in: 1-2 hrs
serves/makes:   10
  

recipe id: 25139
cook method: stovetop

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ingredients

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"

directions

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.

cook's notes

I suspect the flavor will improve if aged for a few weeks before using.

added by

internationalrecipes

nutrition

136 calories, 0 grams fat, 35 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com
Mar 19, 2013

Guest Foodie
COMMENT:
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.



Guest at CDKitchen.com
Mar 11, 2013

Guest Foodie
COMMENT:
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.