English Brown Pickle

By The Canadian Living Test Kitchen

43 people added this to their Recipe Box

This recipe makes 10 cups servings

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	1616 cal
pro	00 pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	53 mg53mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	33 vit A
vit C	33 vit C
folate	11 folate

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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.

Ingredients

4 cups diced peeled rutabaga , 1 medium4 4cups cupsdiced peeled rutabaga, 1 medium
3 cups minced cauliflower 3 3cups cupsminced cauliflower
3 carrots , peeled and diced 3 3carrotcarrots, peeled and diced
2 onions , finely diced 2 2oniononions, finely diced
2 2cups cupsfinely diced zucchinizucchinis, about 2 small
2 2Granny Smith appleGranny Smith apples, peeled, cored and finely diced
1 cup chopped dates 1 1cup cupchopped datedates
12 gherkin pickles , finely diced12 12gherkin picklegherkin pickles, finely diced
5 cloves garlic , minced 5 5cloves garlic, minced
1 cup packed brown sugar 1 1cup cuppacked brown sugar
2-2/3 cups malt vinegar 2-2/3 2-2/3cups cupsmalt vinegar
2-1/2 cups water 2-1/2 2-1/2cups cupswater
1/3 cup lemon juice 1/3 1/3cup cuplemon juice
1/4 cup Worcestershire sauce 1/4 1/4cup cupWorcestershire sauce
2 tsp salt 2 2tsp tspsalt
2 tsp mustard seeds 2 2tsp tspmustard seeds
1-1/2 tsp ground allspice 1-1/2 1-1/2tsp tspground allspice
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
2 tsp browning , optional2 2tsp tspbrowning, optional
1 tbsp all-purpose flour 1 1tbsp tbspall-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.

Source : Canadian Living Magazine: September 2008