English pickle relish is a copycat of the British Branston pickle. A mix of vegetables, sweet apples, dates, raisins and lots of flavorings.

A spoon inside a jar of English pickle relish

This is a very simple recipe, but the results are a rich, sweet and delicious condiment.

One of Englands most popular condiments, Branston pickle. This sweet chutney is so good in sandwiches, with cheese and crackers, used as a dip or add to recipes.

Jars of English pickle relish

 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.

Pickle relish in a white bowl and on top of cheese

This pickle relish recipe is part 1 of a 3 recipe collection that are all components in a Ploughman’s lunch (pictures above). A Ploughman’s lunch is a picnic-type pub dish consisting of cheeses, bread, pickled onions, ham, radishes, pickle relish and other raw vegetables of choice.

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!

A sealed jar filled with English pickle relish

If you’ve made this English Pickle Relish or any other recipe, leave a comment below, I love to hear from my readers.

Yield: 8

English pickle relish

English pickle relish

English pickle relish is a very flavorful mix of vegetables, sweet apples, dates, raisins and lots of flavorings. This is a very simple recipe, but the results are a rich, sweet and delicious condiment. 

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup (256 grams) carrots, peeled and cut into small cubes
  • 1/2 cup (118 grams) rutabaga, peeled and cut into small cubes
  • 1/2 cup (118 grams) red apples, peeled and cut into small cubes
  • 1 cup dates, chopped
  • 1 cup (128 grams) raisins
  • 1 cup (128 grams) onions, finely chopped
  • 1 cup (128 grams) dark brown sugar
  • 1 3/4 cups (414 ml) malt vinegar
  • 1/4 teaspoon mustard powder
  • 1 teaspoon ground allspice
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Add all ingredients to a large saucepan.
  2. Bring to a simmer and cook for 1 hour until the rutabaga is tender and the liquid is reduced and syrupy, allow to cool.
  3. Preheat oven to 225°F/110°C.
  4. 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.
  5. Fill the jars with the pickle and seal.
  6. Refrigerate for 2 weeks, then the pickle is ready to eat. For long term-preservation, use your favorite canning guide.

Notes

* Will keep for up to 6 weeks when refrigerated

Nutrition Information

Yield

4

Serving Size

1/2 cu

Amount Per Serving Calories 120Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 32gFiber 4gSugar 26gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.