Ploughman's pickle
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Revision as of 02:42, 10 August 2015 by Benjamin Mako Hill (talk | contribs) (Created page with "Ploughamn's pickle is basically a vegetable apple chutney. Once everything had boiled down, I ended up with about 50% of what I started with by volume the next morning. In to...")
Ploughamn's pickle is basically a vegetable apple chutney.
Once everything had boiled down, I ended up with about 50% of what I started with by volume the next morning. In total, I ended up with about 2.5 liters of pickle that I canned for the winter.
Ingredients
Vegetables:
- 12 large carrots
- 2 medium/large rutabagas ("swede")
- 2 apple
- 2 medium sized zucchini
- 7-8 dated (pitted)
- 1/4 cup of raisins
- 1/4 cup of gerkins or other small pickles
- 1 large onion
- 6-8 good sized garlic cloves
- 1 small/medium head of cauliflower
Base:
- 1pt of apple cider vinegar
- 12oz (by weight) brown suguar
Seasonings:
- 1.5tsp cayenne
- 2.5tsp salt
- 2tsp mustard
- 1tsp cinnamon
- 1tsp nutmeg
- 1tsp cloves
Instructions
- In a large sauce spot or even in your crockpot, start heating up the vinegar and begin dissolving the brown sugar into it.
- Peel the rutabaga, carrots, apples, onions and core the apples.
- I put all vegetables (except for the garlic, which I put through a hand press) through my foot processor set up to use its coarse grating blade.
- Add everything including the seasoning into a large crockpot and stir thoroughly.
- I left it on low overnight and it was looking fantastic the next morning. If you use a stove, simmer it for at least 2-3 hours until everything is very soft.
Finishing
The pickle is certainly edible right away but it's much better if you let it age a bit.
I canned my pickle in glass Ball jars and put them aside for at least 2-3 weeks. The pickle should reach a stable state after 2 months but might still improve as it stews in its juices and further integrates.
