Plowman`s Pickle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ turnip (s)
- 2 medium carrot (s)
- 1 zucchini
- 1 medium cucumber (s)
- 1 medium onion (s)
- 3 clove (s) garlic
- 200 ml malt vinegar
- 30 ml lemon juice, freshly squeezed
- 150 g suar, brown
- 1 teaspoon allspice powder
- 0.5 teaspoon ½ cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Remove the seeds from the cucumber and cut all the vegetables into small pieces (size of the pieces according to personal taste, finely chopped up to 4 - 5 mm). Chop or press the garlic very finely.
- Mix all ingredients in a saucepan, bring to the boil and simmer over low heat until the turnips have a consistency that is just firm to the bite. Depending on your taste, you can add more vinegar and sugar during the simmering process. In the end, the pickle shouldn`t be too runny! Fill hot into sterilized jars and close.
- The basic recipe results in about 4 glasses of 200 - 250 ml each. Let it steep for 1 - 2 weeks, this gives a rounded taste.
- If stored in a cool and dark place, it will last for several weeks - but not with us
- Goes well with the cheese platter - very intense cheeses in particular go very well with it. But can also be served with cold meat platters.
- Variations: You can also use other vegetables, e.g., Add cauliflower or solid fruit such as apples or dates.
- Tip: The English malt vinegar is used in the original - it`s not so easy to get in Germany or you pay huge sums in online shops.
- You can`t imitate the typical taste, but you can work with different types of vinegar and mix good alternatives. Brandy vinegar is primarily suitable as a base and sherry vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, etc. to round it off. Just try it out.
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