Ploughman's Pickle

• Produce

  • 350 g Cauliflower
  • 1 tsp Coriander, ground
  • 200 g Dates
  • 5 cloves Garlic
  • 400 g Granny smith apple
  • 500 g Rutabaga

• Condiments

  • 100 g Gherkin pickles
  • 129 1/2 ml Lemon juice
  • 2 tsp Mustard powder
  • 60 ml Worcestershire sauce

• Baking & Spices

  • 1 1/2 tsp Allspice, ground
  • 250 g Brown sugar
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tbsp Flour
  • 2 tsp Mustard seed
  • 1/4 tsp Nutmeg, ground
  • 2 tsp Salt or 2 teaspoons salt substitute

• Oils & Vinegars

  • 750 ml Malt vinegar

• Liquids

  • 500 ml Water

• Other

  • 2 tablespoons kitchen bouquet (optional

Found on healthycanning.com

Description

Ingredients

• 500 g diced peeled rutabaga (aka Swede. 4 cups. 1 lb. Measurements after prep. 1 medium-sized rutabaga from the store),
• 350 g minced cauliflower (3 cups. ¾ lb. Measurements after prep. Half of a medium-sized cauliflower)
• 500 g carrots, peeled and diced (About 3 cups diced / 1 lb. Measurements after prep. About 3 medium-large.)
• 400 g finely diced onion (2 cups / 14 oz. Measurements after prep. 2 medium onions)
• 400 g finely diced zucchini (aka courgette) (2 cups / 14 oz. Measurements after prep. About 2 small)
• 400 g Granny Smith apple, peeled, cored and finely diced (Around 2½ to 3 cups finely chopped. 14 oz. Measurements after prep. 2 apples)
• 200 g chopped dates (1 cup / 7 oz)
• 100 g gherkin pickles, finely diced (3 oz. About 12)
• 5 cloves garlic, minced
• 750 ml malt vinegar ( 3 cups / 24 oz )
• 500 ml water (2 cups / 16 oz)
• 100 ml lemon juice (1/3 cup / 3 oz)
• 60 ml Worcestershire sauce (1/4 cup / 2 oz)
• 2 teaspoons salt OR 2 teaspoons salt substitute
• 2 teaspoons mustard seed
• 1-1/2 teaspoon ground allspice
• ¼ teaspoon cayenne pepper
• 2 teaspoons mustard powder
• 1 teaspoon ground coriander
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 250 g brown sugar (1 cup firm packed / 8 oz) OR 2 teaspoons liquid stevia
• 1 tablespoon flour
• 2 tablespoons lemon juice
• 2 tablespoons kitchen bouquet (optional)

Directions

• Prepare all the veg from the rutabaga down to the garlic; set aside. (Dont worry about the apple browning.) Cut a thin slice off each end of the zucchini and discard those slices.
• In a large saucepan of at least 8 litre (8 US quart) capacity, mix together the vinegar, water, lemon juice, Worcestershire, salt OR salt sub, mustard seeds, allspice, cayenne and sugar OR liquid stevia; bring to boil. Add the prepared veg.
• Lower heat to a simmer and simmer for about 1.5 to 2 hours or until the rutabaga/swede/turnips are slightly softened.
• 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.
• Stir well to ensure everything in the mixture is evenly distributed.
• Pour into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 15 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

Nutrition