2 medium Carrot, cut in 1/8 inch dice
2 c Rutabaga, cut in 1/8 Inch dice
4 medium Garlic cloves, minced
16 Dates, pitted and cut in 1/8 inch dice
6 medium Cauliflower florets, finely Chopped
2 medium Yellow onion, fine chopped
2 medium Apple, finely chopped
2 medium Zucchini, finely chopped
10 Sweet gherkins, finely Chopped
1-1/2 lb Brown sugar
3 teaspoons Salt
3 Lemons juiced
3 c Malt vinegar
Browning (Kitchen Bouquet) as needed
3 teaspoons Worcestershire sauce
2 teaspoons Mustard seed
2 teaspoons Allspice
Combine all ingredients except browning sauce in a saucepan, placing spices in cheesecloth for easy removal later.
Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add eough browning colouring until colour is dark brown. Bottle and seal.
Flavour will improve if aged for a few weeks before using.