Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Branston Pickle 2


2 md Carrot, cut in 1/8 inch dice
2 c Rutabaga, cut in 1/8 Inch dice
4 md Garlic cloves, minced
16 Dates, pitted and cut in 1/8 inch dice
6 md Cauliflower florets, finely Chopped
2 md Yellow onion, fine chopped
2 md Apple, finely chopped
2 md Zucchini, finely chopped
10 Sweet gherkins, finely Chopped
1 1/2 lb Brown sugar
3 teaspoon Salt
3 Lemons juiced
3 c Malt vinegar
Browning (Kitchen Bouquet) as needed
3 teaspoon Worcestershire sauce
2 teaspoon Mustard seed
2 teaspoon Allspice

Combine all ingredients except browning sauce in a saucepan, placing spices in cheesecloth for easy removal later.

Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add eough browning colouring until colour is dark brown. Bottle and seal.

Flavour will improve if aged for a few weeks before using.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.