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Ploughman's Pickle

Yield: 8 x half-litre (US pint) jars

Course Condiments
Cuisine English
Keyword Relish
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Yield 8 x half-litre (US pint) jars
Calories 7 kcal

Ingredients

  • 500 g rutabaga (aka Swede. Diced, peeled. 4 cups. 1 lb. Measurements after prep. 1 medium-sized rutabaga from the store),
  • 350 g cauliflower (minced. 3 cups. 3/4 lb. Measurements after prep. Half of a medium-sized cauliflower)
  • 500 g carrots (washed, peeled and diced. About 3 cups / 1 lb. Measurements after prep. About 3 medium-large.)
  • 400 g onion (finely diced. 2 cups / 14 oz. Measurements after prep. 2 medium onions)
  • 400 g zucchini (aka courgette. Finely diced. 2 cups / 14 oz. Measurements after prep. About 2 small)
  • 400 g Granny Smith apple (peeled, cored, finely diced. Around 2 1/2 to 3 cups finely chopped. 14 oz. Measurements after prep. 2 apples)
  • 200 g dates (chopped. 1 cup / 7 oz)
  • 100 g gherkin pickles (aka cornichons. Finely diced. 3 oz. About 12)
  • 5 cloves garlic (minced)
  • 750 ml malt vinegar (5% acidity or higher. 3 cups / 24 oz )
  • 500 ml water (2 cups / 16 oz)
  • 100 ml lemon juice (bottled. 1/3 cup / 3 oz)
  • 60 ml Worcestershire sauce (1/4 cup / 2 oz)
  • 2 teaspoons salt
  • 2 teaspoons mustard seed
  • 1 1/2 teaspoon allspice (ground)
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons mustard powder
  • 1 teaspoon coriander (ground)
  • 1/4 teaspoon cloves (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/4 teaspoon cinnamon (ground)
  • 250 g brown sugar (1 cup firm packed / 8 oz)
  • 1 tablespoon flour
  • 2 tablespoons lemon juice
  • 2 tablespoons Kitchen Bouquet (optional)
Metric - US Customary

Instructions

  1. Prepare all the veg from the rutabaga down to the garlic; set aside. (Don't worry about the apple browning.) Cut a thin slice off each end of the zucchini and discard those slices.
  2. In a large saucepan of at least 8 litre (8 US quart) capacity, mix everything from the vinegar down to and including the sugar. Bring to a boil.
  3. Add the prepared veg.
  4. Lower heat to a simmer and simmer uncovered for about 1.5 to 2 hours or until the rutabaga/swede/turnips are slightly softened.
  5. In a small bowl mix the flour with 2 tablespoons of lemon juice until smooth. Add to the pot, stir in. Cook for 5 more minutes. If using Kitchen Bouquet, adjust colour to desired darkness.

  6. Stir well to ensure everything in the mixture is evenly distributed.
  7. Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
  8. Leave 2 cm (1/2 inch) headspace.
  9. Debubble, adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process in a water bath or steam canner.
  13. Process either size jar for 15 minutes; increase time as needed for your altitude.
  14. Best after at least a month of jar time.