Branston Pickle

1. Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.

2. Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.

3. Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).

4. Then add the liquid colouring until the colour is dark brown.

5. Spoon into warm sterilized jars and seal.

6. Leave for at least 3 weeks to let the flavours mature.

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Nutrient	Quantity
Total fats	4.0335 g
Protein	11.7554 g
Carbohydrates	193.4496 g
Energy	776.2827 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2338 g
Water	784.9402 g
Aspartic acid	1.3931 g
Calcium, Ca	283.7834 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.01 g
Lutein + zeaxanthin	1101.8578 g
Fiber, total dietary	30.8303 g
Fatty acids, total saturated 22:0	0.007 g
Carotene, beta	21618.3035 g
Niacin	5.4608 mg
Vitamin A, RAE	2182.8784 g
Arginine	0.8561 g
Riboflavin	0.4429 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total saturated 20:1	0.1598 g
Glutamic acid	2.5545 g
Sodium, Na	365.1478 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0139 g
Total lipid (fat)	4.0335 g
Manganese, Mn	1.4882 mg
Fructose	45.2353 g
Proline	0.4881 g
Fatty acids, total saturated 16:0	0.3956 g
Fatty acids, total saturated 8:0	0.0013 g
Sucrose	48.0636 g
Choline, total	64.8039 mg
Sugars, total	134.617 g
Serine	0.3575 g
Fatty acids, total saturated 10:0	0.0018 g
Fatty acids, total saturated 18:0	0.1441 g
Vitamin B-6	1.1483 mg
Selenium, Se	14.4183 g
Ash	7.1407 g
Fatty acids, total saturated 18:1 undifferentiated	0.5496 g
Pantothenic acid	2.1071 mg
Phenylalanine	0.3824 g
Copper, Cu	0.6787 mg
Betaine	2.1769 mg
Thiamin	0.4874 mg
Retinol	0.17 g
Methionine	0.1159 g
Iron, Fe	4.8905 mg
Carbohydrate, by difference	193.4496 g
Phosphorus, P	362.044 mg
Folate, total	156.5324 g
Tocopherol, gamma	0.8566 mg
Fatty acids, total saturated 22:1 undifferentiated	0.3742 g
Lycopene	2.5515 g
Alanine	0.567 g
Valine	0.4514 g
Fatty acids, total saturated 18:2 undifferentiated	0.9394 g
Glycine	0.4374 g
Carotene, alpha	8871.5767 g
Glucose (dextrose)	39.3483 g
Fatty acids, total saturated 14:0	0.019 g
Zinc, Zn	2.1674 mg
Isoleucine	0.3877 g
Maltose	0.1531 g
Tocopherol, delta	0.0324 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	1.1857 g
Tocotrienol, gamma	0.0028 mg
Leucine	0.5981 g
Tocotrienol, alpha	0.1663 mg
Vitamin A, IU	43670.7233 IU
Folate, DFE	156.5324 g
Tryptophan	0.1087 g
Vitamin C, total ascorbic acid	63.6047 mg
Phytosterols	86.532 mg
Galactose	0.008 g
Fatty acids, total saturated 20:0	0.011 g
Starch	3.7736 g
Tyrosine	0.2246 g
Vitamin K (phylloquinone)	45.7351 g
Fatty acids, total saturated	0.5931 g
Histidine	0.2483 g
Fatty acids, total monounsaturated	1.1228 g
Threonine	0.6724 g
Folate, food	156.5324 g
Fatty acids, total polyunsaturated 17:0	0.0013 g
Fatty acids, total polyunsaturated 24:0	0.0042 g
Cryptoxanthin, beta	140.546 g
Vitamin E (alpha-tocopherol)	3.0151 mg
Magnesium, Mg	162.1098 mg
Lysine	0.6037 g
Potassium, K	2730.4664 mg
Fatty acids, total polyunsaturated 24:1 c	0.0258 g
Cystine	0.3462 g
Fluoride, F	19.9347 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Cauliflower	1	0	0	0
Lemon juice	2 fluid	0	0	0
Apple	2	130	34.525	0.425
Carrot	9 ounces	104.6096	24.4429	0.6123
Onion	2	128	29.888	0.32
Zucchini	2	4.62	0.6842	0.088
Malt vinegar	12 fluid	0	0	0
Gherkin	15	0	0	0
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
mustard seed	2 teaspoons	20.32	1.1236	1.4496
Garlic Clove	4	0	0	0
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
allspice	2 teaspoons	9.994	2.7406	0.3302
date	4.5 ounces	359.7551	95.7178	0.4975
dark brown sugar	0.5	0	0	0
swede	1	0	0	0
kitchen bouquet browning sauce	3 dashes	0	0	0