The Almost Original Branston Pickle Recipe!

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 onions, peeled and finely chopped
• 2 medium apples, finely chopped, unpeeled
• 2 medium finely chopped courgettes, unpeeled
• 15-20 small cornichons or 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

Directions

1. 1

   Combine all the ingredients in a large saucepan and bring them to the boil.

2. 2

   Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.

3. 3

   Stir well to redistribute all of the vegetables.

4. 4

   Bottle and seal in sterile and hot jars.

5. 5

   Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow".

6. 6

   Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.