Ingredients
-
9 ounces carrots, peeled and cut into small chunks
-
1 medium swede, peeled and cut into small chunks
-
4 -5 garlic cloves, peeled and finely chopped
-
5 ounces dates, finely chopped
-
1 small cauliflower, finely chopped
-
2 medium apples, finely chopped, unpeeled
-
2 medium finely chopped courgettes, unpeeled
-
15 -20 small cornichons or 15 -20 small gherkins, finely chopped
-
10 ounces dark brown sugar
-
1 teaspoon salt
-
4 tablespoons lemon juice
-
3/4 pint malt vinegar
-
2 teaspoons mustard seeds
-
2 teaspoons ground allspice
-
1 teaspoon cayenne pepper
-
2 onions, peeled and finely chopped
Instructions
- Combine all the ingredients in a large saucepan and bring them to the boil.
- Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
- Stir well to redistribute all of the vegetables.
- Bottle and seal in sterile and hot jars.
- Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".
- Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.