Branston 1

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Branston 1

Post  Admin on Sun Nov 30, 2014 4:26 am

Yield: About 3 pints
3/4 cup malt vinegar (apple cider vinegar will do if you can't get malt)
1 medium carrot, chopped into 1/8 inch cubes
1 cup rutabaga (called a Swede in the UK and Australia), chopped into 1/8 inch cubes. You can use turnips, if you can find rutabagas.
2 cloves garlic, minced (about 2 teaspoons)
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1 tablespoon Worcestershire sauce
1/4 cup chopped dried apricots
1/4 cup chopped prunes
1/4 cup raisins
1/2 pound dark brown sugar
1 teaspoon salt
1 tablespoon corn starch (aka corn flour)
1/4 cup lemon juice,
caramel coloring (optional)
Equipment


1 large pot; teflon lined, glass or ceramic.
Large spoons and ladles
Half pint or pint jars.
Lids and rings
Directions - How to Make Pickle Relish

Step 1 - Wash and Chop

Wash and chop the vegetables an dried fruits! You can use a food processor!

Step 2 - Combine and bring to a low boil

Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the caramel coloring and cornstarch in a large pot. Heat over low heat; this is a slow process. You may want to use a crock pot (i.e., a slow cooker) on low or medium heat. The mixture should become very thick and viscous as it cooks down, but you can add a little water from time to time to maintain the consistency you desire.
Step 3 - Simmer

Simmer for about 1.5 to 2 hours or until the the rutabaga/swede/turnips are slightly softened.

Step 4 - Add the cornstarch, caramel, remaining vinegar

In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes then remove from the heat and allow to cool to room temperature.
Step 5 - Let flavor develop in the fridge

After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.
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