Learn How To Pickle
"Pickle Anything!"

Branston Pickles

Free Pickle Recipe - Branston Pickles

From: Yvonne @ rec.food.cooking

YVONNE’S BRANSTON PICKLES

2 Cups      Carrots, finely  chopped (about ¾ of a 12 oz bag)
2¼ Cups    Rutabaga (Yellow Turnip), cut into 1/8 inch cubes
4               Cloves of garlic, finely chopped
125gr         Dates, finely chopped (about 1/3 of a 12 oz block of dates)
1½ Cups    Cauliflower, finely chopped
2               Onions, finely chopped (about 1 1/3 cups)
2               Medium Apples, finely chopped (about 1 1/3 cups)
2               Medium Zucchini (unpeeled), finely chopped (about 1½
cups)
15             Sweet Gherkins, finely chopped
1/2lb          Dark Brown Sugar
1 tsp          Salt
4 tbsp        Lemon Juice
1½            Cups Apple Cider vinegar
Caramel colouring (I used Gravy Browning by Crosse and Blackwell)
Optional: A few dashes of cayenne pepper

Combine all ingredients except caramel colouring in a saucepan.  Heat to boiling, then reduce heat to a simmer and cook until rutabaga is cooked but still firm, about 1.5 to 2 hours. Add caramel colouring until colour is dark brown.

Bottle and Seal.  I processed this in a boiling water canner for about 15 minutes

Yield  4 Pint (500ml) jars.