Ploughman's Pickle
The British pub pickle: a chunky brown relish of swede, carrot, gherkin and dates simmered in malt vinegar and treacle. With cheese.
Overview
Vegetables, swede, carrot, gherkins, onion, cauliflower, dice into small (4 mm) cubes. Dates chop finely. A pickling base of malt vinegar, dark brown sugar, black treacle, salt, mustard powder, ground cloves and allspice brings to a simmer. The diced vegetables join; everything simmers for 45-60 minutes until the liquid reduces by half and the vegetables are tender but still distinct. Cornflour-and-water slurry thickens the syrup to a glossy chutney consistency. Spooned hot into sterilised jars; sealed; cooled. Matures 2-4 weeks before opening, the flavours develop dramatically with rest.
Ingredients
Vegetables (all diced to ~4 mm pieces)
- 200 g swede (peeled)
- 150 g carrot (peeled)
- 150 g cauliflower florets (the tighter inner ones, not the leafy stems)
- 1 onion (large, peeled)
- 80 g gherkins (drained, chopped fine - the small sweet variety)
- 100 g pitted dates (chopped fine)
- 80 g sultanas
Pickling syrup
- 400 ml malt vinegar (NOT white vinegar; the malt is essential for the colour and depth)
- 100 ml apple cider vinegar (or extra malt)
- 250 g dark brown sugar (muscovado is ideal)
- 3 tablespoons black treacle (or molasses)
- 1 tablespoon English mustard powder
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon ground white pepper (optional)
To thicken
- 2 tablespoons cornflour (mixed with 4 tablespoons cold water)
Equipment
- 2 x 500 ml glass jars with vinegar-resistant lids, sterilised
- (Sterilise: wash thoroughly in hot soapy water, rinse, dry in a 130°C oven for 15 minutes; lids in just-boiled water 5 minutes)
Method
Stage 1 - Prep the vegetables
- Dice swede, carrot, cauliflower and onion to ~4 mm cubes. Smaller / bigger is wrong; ploughman's pickle should have a distinctive small-dice texture.
- Chop gherkins to similar size.
- Chop dates to a paste consistency (they break down into the pickle).
- Set sultanas aside whole.
Stage 2 - Start the pickling syrup
- In a wide heavy-bottomed pot, combine malt vinegar, cider vinegar, brown sugar and black treacle.
- Heat over medium-low, stirring, until the sugar and treacle have fully dissolved (about 5 minutes).
- Stir in mustard powder, allspice, cloves, ginger, salt, black pepper and (optional) white pepper.
- Bring to a gentle boil.
Stage 3 - Add the vegetables
- Add swede, carrot, cauliflower and onion.
- Stir; bring back to a simmer.
- Reduce heat to medium-low; cover loosely; simmer 30 minutes, stirring every 5 minutes.
Stage 4 - Add dates and sultanas
- Stir in chopped gherkins, dates and sultanas.
- Continue simmering uncovered 15-20 minutes - the liquid should reduce, and the vegetables should be tender but still hold their shape. The dates dissolve into the syrup, giving the dark brown colour.
Stage 5 - Thicken
- Stir in the cornflour slurry; cook 2 minutes, stirring, until the syrup is glossy and thick enough to coat the back of a spoon.
Stage 6 - Taste and adjust
- Taste carefully (it's hot and sharp). The pickle should be tart-sweet-savoury with the molasses-treacle dominating. Adjust:
- More vinegar for sharpness
- More sugar / treacle for sweetness
- More salt for balance
Stage 7 - Jar
- Ladle the hot pickle into the sterilised warm jars, leaving 1 cm of headspace.
- Wipe the jar rims clean.
- Seal tightly while still hot.
Stage 8 - Mature
- Cool jars to room temperature; refrigerate or keep in a cool, dark cupboard.
- Leave 2-4 weeks before opening (essential - the flavours mature dramatically in the first 2 weeks).
Stage 9 - Serve
- Spoon onto a plate as part of a ploughman's lunch: mature cheddar, crusty bread, pickled onion, ½ apple, the pickle, perhaps a slice of ham or pork pie.
- Also: layer in cheese sandwiches; spoon over baked potatoes with cheese; serve alongside cold cuts.
Notes
- Malt vinegar is the British signature: It's what gives ploughman's pickle (and Branston) its characteristic dark amber colour and faintly malty flavour. White vinegar gives a paler, sharper pickle that's not quite right.
- Small dice, not chunks: The defining textural feature is the very small (~4 mm) cubes of vegetable. Larger cubes give a chutney that feels rustic; smaller (or mashed) gives a paste. Aim for the size that lets each vegetable be distinguishable in a spoonful.
- Matures over weeks: Eating ploughman's pickle the day it's made gives a sharp, unintegrated flavour. The 2-4 week rest is when the magic happens. A jar that's been in the cupboard 3 months is at its peak.
Storage
- Unopened sealed jars: keep in a cool dark cupboard 12 months.
- Once opened: refrigerate, eat within 6 weeks.
- The pickle thickens slightly with age; if too thick, stir in a teaspoon of hot water before serving.
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