MAKES 1½ QUARTS
This is a British classic. In this version I put more vegetables than usual as it makes it more interesting. I like this pickle with cheese—it is also perfect in a sandwich or served as part of a ploughman’s-style salad or lunch.
3 medium chopped carrots
1 medium cubed rutabaga or turnip
4 garlic cloves, peeled and finely chopped
1 cup chopped dates
1 small cauliflower head, cut into small florets
2 white onions, finely chopped
2 apples, unpeeled, finely chopped
2 small zucchini, finely chopped
1 large chopped cucumber (equivalent of 3 cups)
1¾ cups brown sugar
2 teaspoons salt
2 teaspoons allspice
1 teaspoon cayenne pepper
Put all the ingredients in a large saucepan and bring them to the boil. Once boiling, reduce the heat to a simmer and cook until the rutabaga is cooked but still remains firm, about 2 hours (depending on the size of the cubes). Stir well. Spoon the mixture into hot, sterile jars and seal them. Allow the pickle to age for a few weeks before using.