Beer makes batters better, meat more tender, and sauces more flavorful.
Branston Pickle
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- #25139
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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 aka 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 data
136 calories, 0 grams fat, 35 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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reviews & comments
No wonder HP sauce was needed. There are no spices in this recipe!
One of the comments says to 'fix' add a bottle of HP sauce... IF I was going to buy HP sauce to make the recipe work...why would I not just buy the pickle ready made... and save time and money?
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.
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.