Here’s another recipe from a commenter at Pharyngula.
If I had a garden for vegetables *** … at this point theophontes bursts into tears. ***, I would be making endless jars of Branston Pickle. The ultimate condiment for ham/bacon (and cheese!) sandwiches:
- 250 Gram Carrots, cut into 3 mm (1/8 inch) cubes (9 oz)
- 1 Medium Swede, cut into 3 mm (1/8 inch) cubes
- 4 Cloves Garlic, finely chopped
- 125 Gram Dates, finely chopped (4 1/2 oz)
- 1 Cauliflower, finely chopped
- 2 Onions, finely chopped
- 2 Medium Apples, finely chopped
- 2 Medium Courgettes, finely chopped (unpeeled)
- 15 Sweet gherkins, finely chopped
- 225 Gram Dark brown sugar (8 oz)
- 1 Teaspoon Salt
- 4 Tablespoon Lemon juice
- 350 ml Malt vinegar or cider vinegar in a pinch (12 fl oz)
- 1 Tablespoon Worcestershire sauce
- 2 Teaspoon Mustard seeds
- 2 Teaspoon Ground allspice
- few dashes Cayenne pepper (optional)
- Caramel colouring (e.g. liquid browning) as required
Makes 4 x 500 ml (16 fl oz) jars
- Combine all the ingredients except the caramel colouring in a large saucepan.
- Bring to the boil and then reduce the heat to a simmer.
- Cook until the swede is cooked through but still firm, about 1 1/2 to 2 hours.
- Add the caramel colouring until the colour is dark brown.
- Bottle and seal. The flavour will improve if the pickle is allowed to age for a few weeks before using.
The recipe above from “The Great British Kitchen“.