English Brown Pickle
Commercially available as Branston Pickle, this is a favourite sweet-and-sour condiment in Britain, especially on bread with Cheddar or blue cheese. If using the browning in the pickle, be sure to use an unflavoured browning agent, such as Kitchen Bouquet, which will impart only colour and not a beefy taste.
Servings: five 2-cup (500 mL) jars
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 16 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| vit C | 3% |
| folate | 1% |
-
4 cups (1 L) diced peeled rutabaga (1 medium)
3 cups (750 mL) minced cauliflower
3 carrots, peeled and diced
2 onions, finely diced
2 cups (500 mL) finely diced zucchini (about 2 small)
2 granny smith apples, peeled, cored and finely diced
1 cup (250 mL) chopped dates
12 gherkin pickles, finely diced
5 cloves garlic, minced
1 cup (250 mL) packed brown_sugar
2-2/3 cups (650 mL) malt_vinegar
2-1/2 cups (625 mL) water
1/3 cup (75 mL) lemon juice
1/4 cup (50 mL) Worcestershire_sauce
2 tsp (10 mL) each salt and mustard seeds
1-1/2 tsp (7 mL) ground allspice
1/4 tsp (1 mL) cayenne_pepper
2 tsp (10 mL) browning (optional)
1 tbsp (15 mL) all-purpose_flour
Preparation:
In large saucepan, combine rutabaga, cauliflower, carrots, onions, zucchini, apples, dates, gherkins, garlic and sugar. Stir in vinegar, water, lemon juice, Worcestershire, salt, mustard seeds, allspice and cayenne; bring to boil. Reduce heat and simmer, stirring occasionally, until reduced by about half, about 1-1/2 hours. Stir in browning (if using).
¡In small bowl, whisk flour with 2 tbsp (25 mL) water; whisk into vegetable mixture and boil for 3 minutes.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 15 minutes.
¡In small bowl, whisk flour with 2 tbsp (25 mL) water; whisk into vegetable mixture and boil for 3 minutes.
Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 15 minutes.
Source
Canadian Living Magazine: September 2008
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