Branston Pickle - cooking recipe

Ingredients

9 ounces carrots
1 medium swede (rutabaga)
4 garlic cloves
4 1/2 ounces dates
1 medium cauliflower
2 onions
2 apples
2 unpeeled zucchini
15 sweet gherkins
1/2 lb dark brown sugar
1 teaspoon salt
2 fluid ounces lemon juice
12 fluid ounces malt vinegar
1 tablespoon Worcestershire sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper (optional)
3 dashes kitchen bouquet browning sauce, for colouring

Preparation

Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
Simmer until the swede is cooked through but still firm (about 11/2 to 2 hours).
Then add the liquid colouring until the colour is dark brown.
Spoon into warm sterilized jars and seal.
Leave for at least 3 weeks to let the flavours mature.