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.
- Portion size 500 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
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.
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 53 mg
- Protein trace
- Calories 16.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 3.0
