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Title: Margret's Branston Pickle
Categories: Canning Condiment
Yield: 6 Pints
| AMERICAN MEASUREMENTS | ||
| 1 | c | Peeled, diced carrots |
| 2 | c | Chopped cauliflower |
| 3/4 | c | Chopped sweet pickles |
| 1 1/2 | c | Chopped zucchini |
| 2 1/2 | c | Chopped onion |
| 2 | md | Rutabagas; peel, chop fine |
| 3 | lg | Tomatoes; chopped |
| 3/4 | c | Chopped dried dates |
| 1 | lg | Apple; peel, chopped |
| 3 | c | Firm packed brown sugar |
| 3 | c | Vinegar |
| 1 | tb | Salt |
| 2 | tb | Lemon juice |
| 1 | tb | Garlic powder or granules |
| 1/2 | c | Kitchen bouquet or caramel coloring |
| 1 | ts | Turmeric |
| 1 | tb | Ground allspice |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 | ts | Ground ginger |
Margret J. from Estacada developed this recipe after being introduced to Branston Pickle by an English friend. Her English friends report that they really like her version, although they think it is a little sweeter than the original.
Place carrots, cauliflower, sweet pickles, zucchini, onions, rutabagas, tomatoes, dates, apple, brown sugar, vinegar, salt, lemon juice, garlic powder, Kitchen Bouquet, turmeric, allspice, cinnamon, cloves and ginger in a large, heavy stainless steel pan; cook over medium heat, stirring often, until vegetables are tender, about 1-1/2 hours.
Meanwhile, wash 6 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Blend about 3 cups of cooked mixture in a blender or food processor and then return to the cooked mixture. This will cause it to thicken a little.
Ladle hot pickle mixture into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling-water bath canner for 15 minutes (or adjust for your altitude). Makes about 6 pints.
Source: Margret J. from Estacada, Oregon; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 08-18-97 (12:51) The Pine Tree Bbs (222) Cooking(F)
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