Ploughman's Pickle

Ingredients for 1 servings:

• ½ m.-sized turnip(s)
• 2 m.-large carrot(s)
• 1 m.-large zucchini
• 1 m.-sized cucumber(s)
• 1 m.-sized onion(s)
• 3 garlic cloves
• 200 ml malt vinegar
• 30 ml lemon juice, freshly squeezed
• 150 g brown sugar
• 1 tsp allspice powder
• ½ tsp cayenne pepper
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

classic English relish for cheese etc.

Remove the seeds from the cucumber and cut all the vegetables into small pieces (the size of the pieces depends on your taste; finely chop to 4-5 mm). Finely chop or press the garlic. Mix all the ingredients in a saucepan, bring to a boil, and simmer over low heat until the turnips are just firm to the bite. Depending on your taste, you can add more vinegar and sugar during the cooking process. The pickle shouldn’t be too runny in the end, though! Pour hot into sterilized jars and seal. The basic recipe yields about 4 jars of 200-250 ml each. Let it steep for 1-2 weeks to give it a well-rounded flavor. Stored in a cool, dark place, it will keep for several weeks—not for us, though. It goes perfectly with a cheese platter—very strong cheeses go particularly well with it. It can also be served with cold meat platters. Variations: You can also add other vegetables, such as cauliflower, or firm fruit like apples or dates. Tip: The original recipe uses English malt vinegar – it’s not so easy to find in Germany, or you’ll pay exorbitant prices online. The typical flavor can’t be replicated, but you can work with different types of vinegar and mix good alternatives. Spirit vinegar is primarily suitable as a base, with sherry vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, etc. for a finishing touch. Just give it a try.