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Before you jump to My Ploughman's Pickle recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater
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Using your best judgment is another one of the many ways you could make healthy decisions out of a lunch menu. This is best accomplished by analyzing meal pictures on a menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.
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The ingredients needed to cook My Ploughman's Pickle:
- Take 275 grams chantenay carrots
- Get 275 grams swede or turnip
- Get 2 medium onions
- Use 2 medium dessert apples
- Get 1 courgette/zucchini
- Take 100 grams dates
- Take 60 grams prunes
- You need 6 garlic cloves crushed
- Take 250 grams light brown sugar
- Get 500 ml malt vinegar
- Prepare 4 tbsp lemon juice
- You need 1 tbsp worcestershire sauce
- Prepare 2 tsp mustard seeds
- Prepare 2 tsp ground allspice
- Provide 1 tsp cayenne pepper
- Get 1 tsp salt
- Get 4 cloves crushed
- Get 1 pinch ground cloves
Instructions to make My Ploughman's Pickle:
- Dice all the veg and fruit into small cubes about 0.5cm. Crush or finely chop garlic.
- Place all ingredients into a large pan and bring slowly to the boil
- Simmer until carrots and swede are soft. 1 1/2 to 2 hours
- You may need to add a bit of water if too dry
- Pot into clean sterilized jars. Cover and seal
- Label and date once cool
- It takes about one month to mature.
- The last batch I made I replaced courgette by three small cucumbers and instead of prunes I added about 175 grams dates chopped.
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