This recipe for English pickle relish is based on the most popular brand of pickle relish in England, Branston pickle. There are many recipes that use different vegetables like cauliflower and zucchini, but my favorite combination is carrots, rutabaga, apples, dates, raisins and onions. The vegetables are cooked in malt vinegar, sugar and spices until they are tender and a thick sauce develops. This is a very simple recipe, but the results are a rich, sweet and delicious condiment.
This recipe is part 1 of a 3 recipe collection that are all components in a Ploughman’s lunch (full recipe and history coming this week). A Ploughman’s lunch is a picnic-type pub dish consisting of cheeses, bread, pickled onions (recipe coming this week), ham, radishes, pickle relish and other raw vegetables of choice. The pickle relish is also delicious in sandwiches or just as a topping when having a snack like cheese and crackers.
Eating a platter of food in this manner, just like an Italian antipasto, is my favorite way to eat because you get to enjoy a range of flavors and food combinations all on one plate! If you’ve never heard of a Ploughman’s lunch, I hope you try the pickle recipe and make a Ploughman’s lunch for yourself and your friends as you’ll want to share!
- 1 cup carrots peeled and cut into small cubes
- 1/2 cup rutabaga peeled and cut into small cubes
- 1/2 cup red apples peeled and cut into small cubes
- 1 cup dates chopped
- 1 cup raisins
- 1 cup onions finely chopped
- 1 cup dark brown sugar
- 1 3/4 cups malt vinegar
- 1/4 teaspoon mustard powder
- 1 teaspoon ground allspice
- 1 teaspoon Worcestershire sauce
Add all ingredients to a large saucepan.
Bring to a simmer and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.
Preheat oven to 225 degrees F.
Wash the jars and lids in hot soapy water and rinse well.
Place them on a baking sheet and allow them to dry in the preheated oven for 10 minutes.
After 10 minutes, turn off the oven and leave them in there until you are ready to use them.
Fill the jars with the pickle and seal.
Refrigerate for 2 weeks, then the pickle is ready to eat.