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.

Course Side dishes

Cuisine British

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 120

Author Janette

Ingredients

1 cup (453 grams) carrots peeled and cut into small cubes
½ cup (226 grams) rutabaga/swede peeled and cut into small cubes
½ cup (226 grams) red apples peeled and cut into small cubes
1 cup (175 grams) dates chopped
1 cup (112 grams) raisins
1 cup (128 grams) onions finely chopped
1 cup (150 grams) dark brown sugar
1 ¾ cups (414 ml) malt vinegar
¼ teaspoon mustard powder
1 teaspoon ground allspice
1 teaspoon Worcestershire sauce

Instructions

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°F/110°C.
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. For long term-preservation, see note.

Notes

* Will keep for up to 6 weeks when refrigerated

For canning/preserving

Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.

This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.

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