Ingredients for Sweet Brown Pickle
- 2 large carrots, chopped
- 1 large swede (rutabaga), peeled and chopped
- Garlic
- Dates
- 1/2 cup chopped cauliflower
- 1 large onion, chopped
- Apple
- Zucchini
- Sweet Gherkins
- Dark Brown Sugar
- 1 tsp salt
- Lemon Juice
- 1/2 cup malt vinegar
- Worcestershire Sauce
- Mustard Seeds
- 1 tsp ground allspice
- 1/4 tsp cayenne pepper (optional)
- Caramel Coloring
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How to Make Sweet Brown Pickle
- Wash and roughly chop all vegetables.
- In a large, heavy-bottomed saucepan, combine 1 large onion (chopped), 2 large carrots (chopped), 1 large swede (peeled and chopped), 1 cup chopped green tomatoes, 1/2 cup chopped cauliflower, 1/2 cup chopped red cabbage, 1/4 cup chopped celery, 1/2 cup malt vinegar, 1/4 cup brown sugar, 2 tbsp flour, 1 tbsp mustard powder, 1 tsp ground ginger, 1 tsp ground allspice, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional), and 1 tsp salt.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to low, cover, and simmer gently for 1-1.5 hours, or until the swede is tender but still holds its shape. Stir occasionally.
- While the pickle simmers, prepare your jars and lids; sterilize them if desired.
- Remove from heat. Stir in 2 tablespoons of caramel coloring until you achieve the desired dark brown hue.
- Carefully ladle the hot pickle into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, and seal tightly with the lids.
- Let the jars cool completely. You should hear a ‘pop’ as the jars seal. This indicates a proper seal.
- Allow the pickle to age for at least 2-3 weeks in a cool, dark place to develop its full flavor. The flavor will continue to improve over time.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
39g
Fat
0g
Carbs
4g