MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Almost Original Branston Pickle Recipe
 Categories: Condiment, Copycat, Preserve
      Yield: 4 Lb
 
      9 oz Carrots; peeled and cut into
           -small chunks
      1 md Swede; peeled and cut into
           -small chunks
      4 cl Garlic; peeled and finely
           -chopped
      5 oz Dates; finely chopped
      1 sm Cauliflower; finely chopped
      2    Onions; peeled and finely
           -chopped
      2 md Apples; finely chopped;
           -unpeeled
      2 md Zucchini; finely chopped;
           -unpeeled
     15 sm Cornichons or gherkins; up
           -to 20, finely chopped
     10 oz Dark brown sugar
      1 ts Salt
      4 tb Lemon juice
    3/4 pt Malt vinegar
      2 ts Mustard seeds
      2 ts Ground allspice
      1 ts Cayenne pepper
 
  Combine all the ingredients in a large saucepan and bring to the
  boil. Then reduce the heat to a simmer and cook until the swede is
  cooked but still firm, about 2 hours. Stir well to redistribute all
  of the vegetables.
  
  Bottle and seal in sterile and hot jars. Allow the pickle to age for
  a few weeks before using, this improves the taste and it will become
  more "mellow".
  
  Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts
  and meats. This pickle is also wonderful when added to curries and
  stews.
  
  Recipe by French Tart at food.com
 
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