Does anyone have the recipe for “Branston” Pickle Relish or at least something that taste like it?

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Does anyone have the recipe for “Branston” Pickle Relish or at least something that taste like it?

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Branston Pickle Relish 9 ounces carrots, peeled and cut into small chunks 1 medium rutabaga, peeled and cut into small chunks 4-5 garlic cloves, peeled and finely chopped 5 ounces dates, finely chopped 1 small cauliflower, finely chopped 2 onions, peeled and finely chopped 2 medium apples, finely chopped, unpeeled 2 medium finely chopped zucchinis, unpeeled 15-20 small gherkins, finely chopped 10 ounces dark brown sugar 1 teaspoon salt 4 tablespoons lemon juice 3/4 pint malt vinegar 2 teaspoons mustard seeds 2 teaspoons ground allspice 1 teaspoon cayenne pepper Combine all the ingredients in a large saucepan and bring them to the boil. Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours. Stir well to redistribute all of the vegetables. Bottle and seal in sterile and hot jars. Allow the pickle to age for a few weeks before using, this improves the taste and it will become more “mellow”. Serve with cheese, ploughman’s lunches, in san

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