Classic Homemade English Ploughman's Pickle
A dark, tangy, and sweet British brown pickle brimming with finely diced crisp vegetables, dates, and warming spices. It is the quintessential condiment for mature cheddar cheese and crusty bread in a classic Ploughman's lunch.
Ingredients
- •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
- •0.25 tsp Ground cloves
- •1 tsp Sea salt
- •1.5 tbsp Cornstarch (mixed with 2 tbsp cold water to form a slurry)
Instructions
- 1.
In a large heavy-bottomed stainless steel saucepan or Dutch oven, combine the diced rutabaga, carrot, cauliflower, onion, apple, and chopped dates.
Time: 5 min - 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.
Time: 3 min - 3.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
Time: 5 min - 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.
Time: 30 min - 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.
Time: 3 min - 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.
Time: 5 min
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.
Recipe from TheCookbook.ai
Created by Anonymous Creator