​Ploughman’s pickle

The satisfying crunch and acidic bite of pickled foods makes them a very enjoyable addition to any lunch plate. In England, this particular pickle is neither difficult to find nor expensive to obtain. Stateside, however, it is almost entirely absent (at least in our region), which seems strange to me when all the ingredients are readily available here.
I know when we went to England for our honeymoon, Daddy Alsum really loved the on-brand version of this pickle, so hopefully the homemade version is met with nearly as much satisfaction.

This relish is ready in about 2 weeks.

What you will need:

  • About 3 or 4 medium carrots, diced
  • 1 medium onion, diced
  • 1 medium rutabaga/swede, diced
  • 1 medium zucchini/courgette, diced
  • 1 medium cucumber, seeds removed (I did not put a lot of effort into seed removal but then it doesn’t bother me enough to take the extra time being meticulous), diced
  • 3 garlic cloves, thinly sliced
  • 1 cup/150g dark brown sugar
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 6fl oz/180ml malt vinegar (If you want it to taste right, don’t sub for any other kind of vinegar. If you frankly don’t care, any vinegar will do the job.)
  • 1 tsp ground allspice
  • 1 tsp mustard seeds

How you can do it:

  1. Combine all ingredients in a large saucepan, cover and bring to a rapid boil.
  2. Reduce heat to a low simmer for about 2 hours, then stir the mixture.
  3. Prepare jars for canning and pour pickle in.
  4. Allow to mellow for at least two weeks, and then it is ready to serve.

This pickle is especially fantastic with cheese in a sandwich. You can also add it to any cold savory plate with crackers, fruit, vegetables or meat. Enjoy a little taste of the British Isles.

From mine to yours,

Mumma Alsum

If you made this recipe, let me know, take a picture and share with #CookingWithMummaAlsum.


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