Request From: James Silverton <[EMAIL PROTECTED]>
Does anyone know how to make a fair approximation to the British
condiment Branston Pickle? TIA
The following was posted several years ago.
Robin Cowdrey <[EMAIL PROTECTED]> writes:
I found this recipe in a magazine called "Britannia" published out of
Toronto. It was submitted by a Muriel Shaw from Rohnert Park, California,
formerly of County Durham, Ireland.
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 lb dark brown sugar
1 tsp salt
juice of a lemon
1/2 cup apple cider vinegar
caramel colouring or "Kitchen Bouquet"
Combine all ingredients except caramel colouring in a saucepan. Heat to
boiling; reduce heat to a simmer and cook until rutabaga is cooked but
still slightly crunchy. Add enough caramel colouring until colour is
dark brown. Bottle and seal.
I suspect the flavour will improve if aged for a few weeks before using.
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