-= Exported from BigOven =-

Jim Peagram's Branston Pickle

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Family

-= Ingredients =-
-MM BY HELEN PEAGRAM-
2 md Carrot ; cut in
1/8 Inch dice
2 c Rutabaga ; cut in
1/8 Inch dice
4 md Garlic cloves ; minced
16 Dates ; pitted and cut in
1/8 Inch dice
6 md Cauliflower florets ; finely
Chopped
2 md Yellow onion ; fine chopped
2 md Apple ; finely chopped
2 md Zucchini ; finely chopped
10 Sweet gherkins ; finely
Chopped
1/2 lb Brown sugar
3 ts Salt
3 Lemons juiced
3 c Malt vinegar
Browning ; kitchen
Bouquet) as needed
3 ts Worcestershire sauce
2 ts Mustard seed
2 ts Allspice

-= Instructions =-
Combine all ingredients except browning sauce in a saucepan, placing
spices in cheesecloth for easy removal later. Heat to boiling; reduce
heat to a simmer and cook until rutabaga is cooked but still slightly
crunchy. Add enough browning colouring until colour is dark brown. Bottle
and seal. Flavour will improve if aged for a few weeks before using.
Recipe altered it to fit our taste on Sept 9/96. It is very close to the
real thing! HMP Altered the recipe again September/98 and is as close as
you can get now.
Per Serving (excluding unknown items): 327 Calories; trace Fat (0.8%
calories from fat); trace Protein; 84g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 851mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fat; 5 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0


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