british-pickle

British Pickle

Ingredients

2 cups (500 mL) finely diced, peeled rutabaga (about ½ small rutabaga)
2 cups (500 mL) finely diced carrots (about 2 large carrots)
1 cup (250 mL) finely diced zucchini (about 1 medium zucchini)
1 small cauliflower, trimmed, divided into florets and thinly sliced
1 sweet onion, finely chopped
1 Granny Smith apple, peeled, cored and finely diced
½ cup (125 mL) packed brown sugar
½ cup (125 mL) finely chopped pitted dates
3 tbsp (45 mL) finely diced, drained cornichons
2 cloves garlic, minced
1½ cups (375 mL) malt vinegar
1¼ cups (310 mL) water, divided
3 tbsp (45 mL) Worcestershire sauce
2 tbsp (30 mL) fresh lemon juice
2 tsp (10 mL) mustard seed
1 tsp (5 mL) kosher salt
1 tsp (5 mL) ground allspice
¼ tsp (1 mL) cayenne pepper
2 tsp (10 mL) cornstarch 

Directions

  1. In large non-reactive pot, combine rutabaga, carrots, zucchini, cauliflower, onion, apple, sugar, dates, cornichons and garlic.
  2. Stir in vinegar, 1 cup (250 mL) water, Worcestershire sauce, lemon juice, mustard seed, salt, allspice and cayenne. Bring to a boil over high heat, then reduce to medium. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 1½ hours. 
  3. In a small bowl, stir together remaining water and cornstarch until smooth. Add to vegetable mixture. Simmer, stirring constantly, until any remaining liquid thickens slightly, about 2 minutes.
  4. Wash four 2-cup (500 mL) canning jars, plus lids and bands, in hot soapy water. Keep jars warm until ready to fill. Simmer lids in a small saucepan of water according to manufacturer’s instructions (usually about 5 minutes).
  5. Ladle pickle into jars, leaving a ½-inch (1 cm) headspace. Cover with prepared lids and bands. Screw on bands until finger tight. Process jars in a boiling-water canner, with boiling water covering jars by at least 1 inch (2.5 cm), for 15 minutes. Turn off heat and let jars stand in canner for 5 minutes.
  6. Remove jars and let stand at room temperature until cool. Check seals. Refrigerate any unsealed jars and use within 3 weeks. Store sealed jars in a cool dark place for up to 1 year.
 
Makes four 2-cup (500 mL) jars
 
 
 
 

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