1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga, cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1/2 lb dark brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
juice of a lemon
caramel coloring or “Kitchen Bouquet”
Combine all ingredients except caramel coloring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel coloring until color is dark brown. Bottle and seal.