Classic Homemade English Ploughman's Pickle

• •1 cup Rutabaga (Swede) (peeled and finely diced into 1/4-inch cubes)
• •1 cup Carrot (peeled and finely diced into 1/4-inch cubes)
• •1 cup Cauliflower florets (finely chopped into tiny florets)
• •1 cup Yellow onion (finely chopped)
• •1 cup Bramley or Granny Smith apple (peeled, cored, and finely diced)
• •0.5 cup Medjool dates (pitted and finely chopped)
• •1 cup Dark brown soft sugar (packed)
• •1.5 cup Malt vinegar (traditional British brown malt vinegar)
• •2 tbsp Worcestershire sauce
• •2 piece Garlic (cloves, minced)
• •1 tsp Yellow mustard seeds
• •0.5 tsp Ground allspice
• •0.5 tsp Ground ginger
• •0.3 tsp Ground cloves
• •1 tsp Sea salt
• •1.5 tbsp Cornstarch (mixed with 2 tbsp cold water to form a slurry)

Instructions

1. 1

   In a large heavy-bottomed stainless steel saucepan or Dutch oven, combine the diced rutabaga, carrot, cauliflower, onion, apple, and chopped dates.

2. 2

   Pour in the malt vinegar and Worcestershire sauce. Add the brown sugar, minced garlic, mustard seeds, allspice, ginger, cloves, and salt. Stir well to dissolve the sugar.

3. 3

   Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.

4. 4

   Reduce heat to low, cover partially, and let the mixture simmer gently for about 30 minutes, stirring occasionally, until the vegetables are tender but still retain a slight bite.

5. 5

   Stir the cornstarch slurry into the simmering pickle. Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy, rich brown syrup.

6. 6

   Remove from heat and ladle the hot pickle into warm, sterilized glass mason jars, leaving 1/2 inch of headspace. Seal tightly with sterilized lids and allow to cool completely at room temperature.

Chef's Tips

• 💡Uniformity is key: Chop all vegetables into small, uniform cubes (about 1/4 inch) so they cook evenly and spread nicely on bread or crackers.
• 💡Flavor maturation: While delicious immediately, this pickle develops its signature deep, complex flavor if left to mature in a cool, dark place or refrigerator for 1 to 2 weeks before eating.
• 💡Storage: Stored in unopened sterilized jars, the pickle keeps for up to 6 months. Once opened, keep refrigerated and consume within 4 weeks.