* Crossposted from: National Cooking Echo
Hi All;
And in particular: Ron Curtis, Dave Sacerdote, Florence Thompson.
I have been looking for a recipe for Branston Pickle that was published in
a weekly cooking periodical possibly as far back as the late 60's/early
70's.
A number of folks have offered me possible recipes, but none looked
"right".  I recently started using the local Freenet and so, had access to
posting on internet sites.  Within two weeks I was Emailed a message with a
recipe that had originally been published in The Brittania Mag.  What is
really odd, is they were one of the first folks I wrote to try and find it.
At any rate, this one looked right.  So, we bought all the stuff and spent
the afternoon making Branston Pickle.  The recipe made two 12 oz bottles
and a little bit over.  We chilled the little bit for a taste test.
The great tasting is about to take place!  This is verbatim.
"Smells almost the same, not quite as pungent... Chew, chew, chew...not
bad...sweeter than the original...not as much bite.
Just tried the original and it is sourer.  Less sugar, more lemon? Some
might like this better than the original".
So, here it is, in its original form as received.  We used 3 tb lemon juice
instead of the 1 lemon's juice.  Also there was no name to it.
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Branston Type Pickle
 Categories: Chutneys, Preserving
      Yield: 4 Servings
 
      1 md Carrot, cut into 1/8 inch           1 md Apple, finely chopped
           Cubes                               1 md Zucchini, finely chopped
      1 c  Rutabaga, cut into 1/8 inch         5    Sweet gherkins, finely
           Cubes                                    Chopped
      2    Cloves garlic, minced             1/2 lb Dark brown sugar
      6    Dates, pitted and cut into          1 ts Salt
           1/8 inch cubes                           Juice of a lemon
      3    Cauliflower florets, finely       1/2 c  Apple cider vinegar
           Chopped                                  Caramel colouring or
      1 md Yellow onion, finely                     "Kitchen Bouquet"
           Chopped                        
 
  I found this recipe in a magazine called "Britannia" published out of
  Toronto.  It was submitted by a Muriel Shaw from Rohnert Park,
  California, formerly of County Durham, Ireland.
  
  Combine all ingredients except caramel colouring in a saucepan.  Heat
  to boiling; reduce heat to a simmer and cook until rutabaga is cooked
  but still slightly crunchy.  Add enough caramel colouring until
  colour is dark brown. Bottle and seal.
  
  I suspect the flavour will improve if aged for a few weeks before
  using.
  
  Enjoy!  Robin
  
  'Robin Cowdrey  	
  
  From: Ronday@tank.Rgs.Uky.Edu         Date: 5 Sep 1996 00:19:26 Edt
 
MMMMM
 
Thanks everyone!  Helen
... Stoney Creek, just east of Hamilton, Ontario at 21:06:18, 09 Sep 96
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