Ploughman's Pickle
A rich, glossy, sweet and tangy dark vegetable relish packed with crunchy vegetables, warm spices, and rich black treacle.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Sterilised glass jars with vinegar-proof lids
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 0.3 g
- carbs
- 22 g
- fibre
- 1.5 g
- protein
- 1 g
- calories
- 95 kcal
Instructions
- 1
Dice all the vegetables evenly into small five millimetre cubes so they cook at the same rate.
- 2
Add the diced carrots, swede, cauliflower, courgette, onion, dates, and garlic to a large heavy-based saucepan.
- 3
Pour in the malt vinegar, dark brown soft sugar, black treacle, mustard seeds, ground allspice, and salt.
- 4
Place the pan on the hob over medium heat and stir until the sugar dissolves completely.
- 5
Bring the liquid to a gentle boil, then lower the heat so it bubbles steadily.
- 6
Simmer uncovered for thirty-five minutes, stirring occasionally, until the vegetables are tender but still retain a slight bite.
- 7
Stir the cornflour slurry into the saucepan and cook for two minutes until the sauce turns thick and glossy.
- 8
Remove from the heat and immediately spoon the hot pickle into warm, sterilised glass jars.
- 9
Seal the jars tightly with clean vinegar-proof lids and leave to cool completely at room temperature.
Chef's tips
For the best flavour, let the sealed jars mature in a cool, dark cupboard for at least two weeks before opening. Keep the vegetable dice uniform and small to ensure the pickle spreads easily on sandwiches. Always use plastic-lined vinegar-proof lids, as exposed metal lids will corrode over time from the vinegar acidity.
Ingredient substitutions
- malt vinegar → cider vinegar (for a gluten-free alternative)
- black treacle → dark molasses
- swede → turnip or firm peeled apple
Storage
Store unopened jars in a cool, dark place for up to twelve months, and keep in the fridge for up to six weeks once opened.
Reheating
This condiment is served cold or at room temperature and does not require reheating.
Common mistakes to avoid
- •Cutting vegetables too large, making the relish difficult to spread.
- •Boiling too rapidly, which can scorch the high-sugar liquid on the bottom of the pan.
- •Eating immediately without allowing the vinegar sharpness to mellow during storage.
Serving suggestions
Cooked Ploughman's Pickle?
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