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Making and canning your own Branston-style pickle relish is one of the easiest things you can do with your extra cucumbers! Here's how to do it, in easy steps and completely illustrated. This method is so easy, ANYONE can do this! It's a great thing to do with your kids! This must be stored in the refrigerator, as it has not been lab tested for storage safety outside of the fridge.
For those unfamiliar, Branston Pickle is a spiced vegetable mixture, not like any American relish. It is dark brown in color, sweet, sour and savory. It is traditionally served with "ploughman's" lunches and cheese sandwiches. Some also use it in cooking, typically added to curries, stews and Welsh rarebit.
Note: More photos are coming
Yield: About 3 pints
Wash and chop the vegetables an dried fruits! You can use a food processor!
Combine ALL of the ingredients, except for 1/4 cup of the malt vinegar, the caramel coloring and cornstarch in a large pot. Heat over low heat; this is a slow process. You may want to use a crock pot (i.e., a slow cooker) on low or medium heat. The mixture should become very thick and viscous as it cooks down, but you can add a little water from time to time to maintain the consistency you desire.
Simmer for about 1.5 to 2 hours or until the the rutabaga/swede/turnips are slightly softened.
In a small bowl mix the cornstarch with 1/4 malt vinegar and mix to a paste, then add it to the pot. Add the caramel coloring and mix well. Stir and cook for 5 more minutes then remove from the heat and allow to cool to room temperature.
After it has cooled to room temperature, put in glass jars and store in the fridge to let the flavor develop; that should take 2 to 4 weeks.
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