ready in: 1-2 hrs
recipe id: 25139
cook method: stovetop
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.
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