Ploughman's Pickle Recipe
Ploughman's Pickle
AKA: Brown Pickle, Sweet Brown Pickle, and Branston's Pickle®
Submitted By: Taz
Ploughman's Pickle is a classic British condiment that is a thick, brown, spiced vegetable 'relish' that is sweet, savory, tangy, and complex - a flavor almost impossible to describe. So ubiquitous is ploughman's pickle in the UK that when they use the word 'pickle' by itself, they are most likely referring to this concoction - THIS is the 'pickle' in a cheese and pickle sarnie (sandwich) and is an essential part of the ploughman's lunch served at nearly every pub in the Isles.
Ingredients:
6 Dates - pitted and cut into ⅛ inch cubes
1 Large Carrot - peeled and cut into ⅛ inch cubes
1 Cup Rutabaga (AKA Swede) - cut into ⅛ inch cubes
1 Cup Cauliflower - cut into ⅛ inch cubes
1 Medium Yellow Onion - small diced
2 cloves Fresh Garlic - minced
1 Medium Granny Smith Apple - chopped fine
1 Medium Zucchini Squash - chopped fine
5 Sweet Gherkins -chopped fine
¼ Cup Dried Apricots - chopped fine
¼ Cup Prunes - chopped fine
¼ Cup Raisins - chopped fine
1 Cup Water
¾ Cup Malt Vinegar
¼ Cup Lemon Juice
1 Tbs Worcestershire Sauce
½ lb Dark Brown Sugar
1 tsp Kosher Salt
Preparation:
- Prep all of the fruits and vegetables - AS A TIME SAVER: You can place the apple, zucchini, gherkins, apricots, prunes, and raisins (rough chop everything - especially the larger items) into the work bowl of your food processor equipped with the chopping blade and pulse a few times until everything is chopped fine (almost, but not quite, puréed); scrape down the sides as needed
- Place all ingredients (minus cornstarch and ¼ Cup malt vinegar) in a large pot - Place over medium heat and bring to a boil (stirring regularly)
- Reduce heat to a simmer and allow mixture to cook (Stirring occasionally) for 2 hours or until rutabaga is tender but not falling apart (the mixture will get very thick as it cooks - add a little water as necessary to keep the mixture 'moving' in the pot but remember: the final consistency should be like a slightly thin jam that will thicken as it cools)
- Remove from heat and CAREFULLY transfer to pint jars (you will need apx 3)
- Allow mixture to cool to room temperature with the jar lids off (cover with a clean tea towel for now) - Once at room temperature, place on the lids and transfer to the refrigerator for 3-4 weeks to allow the flavors to meld
- After pickle has 'matured' serve cold or at room temperature as part of a ploughman's lunch, use it to make cheese and pickle sarnies (or on any sandwich), or use it as a veggie dip, use it as a substitute for ketchup or pickle relish in any number of dishes, add a bit to a soup or stew to give it a wonderful 'kick', spread it over a baked potato... Let your imagination be your guide!
