Name: Branston-style pickle
Cook time: 90 min
Total time: 90 min
Ingredients: 500 gram (1 pound) cauliflower, chopped finely; 2 medium brown onions (300g), chopped finely; 2 medium green-skinned apples (300g), peeled, cored, chopped finely; 2 medium carrots (240g), chopped finely; 1 medium swede (225g), chopped finely; 1 cup (140g) seeded dried dates, chopped coarsely; 1/2 cup (80g) finely chopped sweet, spiced gherkins; 2 cup (440g) firmly packed dark brown sugar; 2 teaspoon coarse cooking salt (kosher salt); 2 teaspoon brown mustard seeds; 2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 2 cup (500ml) malt vinegar; 1 cup (250ml) water; 1/3 cup (80ml) lemon juice; 2 tablespoon treacle; 1 tablespoon worcestershire sauce

Ingredients

500 gram (1 pound) cauliflower, chopped finely

2 medium brown onions (300g), chopped finely

2 medium green-skinned apples (300g), peeled, cored, chopped finely

2 medium carrots (240g), chopped finely

1 medium swede (225g), chopped finely

1 cup (140g) seeded dried dates, chopped coarsely

1/2 cup (80g) finely chopped sweet, spiced gherkins

2 cup (440g) firmly packed dark brown sugar

2 teaspoon coarse cooking salt (kosher salt)

2 teaspoon brown mustard seeds

2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

2 cup (500ml) malt vinegar

1 cup (250ml) water

1/3 cup (80ml) lemon juice

2 tablespoon treacle

1 tablespoon worcestershire sauce

Method

1.Stir all ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1½ hours or until mixture is thick. Cool 10 minutes.

2.Blend or process 3 cups of mixture until almost smooth; stir through the remaining mixture.

3.Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold. Store chutney in a cool, dark place for at least 3 weeks before opening. Refrigerate after opening.

Granny Smith apples are best for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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