Branston Pickle

cookipedia.co.uk

Sue Stewart

250 g carrots, peeled

3 small white turnips, peeled

10 big cloves of Garlic, peeled and crushed

1 cup dried apricots, chopped

1 cup prunes, chopped

1 cup raisins

1 medium cauliflower

2 large onions, peeled

2 apples, peeled and cored

2 courgettes, unpeeled

15 small cocktail gherkins, see Chef's notes

225 g dark muscovado sugar, brown sugar or jaggery

1 teaspoon sea salt

60 ml lemon juice

350 ml cider vinegar

200 ml Malt vinegar

1 tablespoon Worcestershire sauce

2 teaspoons black mustard seeds

4 small dried Chile de Árbol powdered in a coffee grinder or 1 scant tablespoon of mustard powder (see recipe notes)

1 heaped teaspoon ground allspice

A big grind of black pepper

1 to 2 tablespoons of caramel colouring - see comments page

1 tablespoon of arrowroot powder

subheading: Mise en place:

Chop all of the ingredients into 2.5 mm (⅛”) cubes. This is a job for your mandoline if you have one. A good one will slice and julienne in one go.

Directions at cookipedia.co.uk

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