Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, my ploughman's pickle. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
My Ploughman's Pickle is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. My Ploughman's Pickle is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have my ploughman's pickle using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make My Ploughman's Pickle:
- Prepare 275 grams chantenay carrots
- Get 275 grams swede or turnip
- Get 2 medium onions
- Make ready 2 medium dessert apples
- Get 1 courgette/zucchini
- Take 100 grams dates
- Make ready 60 grams prunes
- Prepare 6 garlic cloves crushed
- Get 250 grams light brown sugar
- Prepare 500 ml malt vinegar
- Take 4 tbsp lemon juice
- Take 1 tbsp worcestershire sauce
- Prepare 2 tsp mustard seeds
- Get 2 tsp ground allspice
- Prepare 1 tsp cayenne pepper
- Prepare 1 tsp salt
- Make ready 4 cloves crushed
- Make ready 1 pinch ground cloves
Instructions to make My Ploughman's Pickle:
- Dice all the veg and fruit into small cubes about 0.5cm. Crush or finely chop garlic.
- Place all ingredients into a large pan and bring slowly to the boil
- Simmer until carrots and swede are soft. 1 1/2 to 2 hours
- You may need to add a bit of water if too dry
- Pot into clean sterilized jars. Cover and seal
- Label and date once cool
- It takes about one month to mature.
- The last batch I made I replaced courgette by three small cucumbers and instead of prunes I added about 175 grams dates chopped.
So that’s going to wrap this up for this special food my ploughman's pickle recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
