Brown Sweet Pickles
A tangy vegetable pickle has lots of ingredients, it is worth the effort. Tastes
great with cheeses.
Makes approx. 4 x 500 ml jars.
convert
measurements
250 g carrots
1 medium swede
4 cloves garlic
125 g dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled courgettes
15 sweet gherkins
225 g dark brown sugar
1 tsp salt
60 ml lemon juice
350 ml cider or malt vinegar
1 tbsp Worcestershire sauce
2 tsp mustard seeds
2 tsp ground allspice
1 tsp cayenne pepper (optional)
a few dashes of liquid browning for colouring
1. Cube the carrots and swede, and finely chop the garlic, dates,
cauliflower, onions, apples, courgettes and gherkins.
Combine all the ingredients except the colouring in a large
saucepan and bring to the boil. Reduce the heat to a simmer.
2. Simmer until the swede is cooked through but still firm
(about 1 1/2 to 2 hours). Then add the liquid colouring until the colour
is dark brown.
3. Spoon into warm sterilized jars and seal. Leave for at least 3 weeks to let
the flavours mature.
The most courageous act is still to think for yourself. Aloud.
-
Coco
Chanel