This recipe for Ploughman’s pickle is pretty close to the one we all love. It is fairly easy to prepare and really does have that tang.You can alter the ingredients depending on who you have available. However, dates, apples, vinegar and sugar are important.
250 g peeled carrots chopped into 5 mm cubes
1 medium peeled swede chopped into 5 mm cubes
5 garlic cloves finely chopped
125 g dates, finely chopped
2 onions, peeled and finely chopped
2 good sized apples, peeled and chopped into 5 mm pieces
15 small gherkins or 1 cucumber chopped into 5 mm pieces
250 g dark sugar
1 tsp salt
500 ml malt vinegar
2 tbsp mustard seeds
2 teaspoons allspice
Combine all the ingredients in a large pan and bring slowly to the boil. When boiling, reduce the heat to a simmer.
Simmer for 2 hours, stirring every few minutes.
If the mix is becoming too thick, add a little more vinegar or water.
When the vegetables are becoming soft, spoon into sterilised jars. Leave for at least a week to allow the flavours to develop.