Sweet Brown Pickle
Get ready to elevate your pantry with the bold flavors of Sweet Brown Pickle, a tangy-sweet condiment that’s perfect for adding a punch of flavor to sandwiches, cheese boards, or grilled meats. This homemade pickle recipe combines crisp pickling cucumbers, tender cauliflower florets, crunchy carrots, and finely chopped onions, all steeped in a rich, spiced malt vinegar base sweetened with dark brown sugar. Aromatic mustard seeds, ground turmeric, and warm allspice infuse every bite with vibrant depth, while a touch of cornflour gives the sauce its signature glossy texture. With a mix of briny, sweet, and subtly spiced notes, this pickle is as versatile as it is irresistible. Easy to make and ideal for long-term storage, Sweet Brown Pickle is the ultimate hostess hack for crafting homemade goodness that lasts. Let it mature for two weeks to fully develop its complex flavors—you won’t regret the wait!
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Recipe Information
Ingredients
- 500 grams Pickling cucumbers
- 250 grams Cauliflower florets
- 250 grams Carrots
- 200 grams Onions
- 40 grams Coarse salt
- 200 grams Dark brown sugar
- 500 milliliters Malt vinegar
- 2 tablespoons Mustard seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground allspice
- 2 tablespoons Cornflour (cornstarch)
- 3 tablespoons Water
Instructions
Wash and prepare the vegetables: Slice the cucumbers into small cubes, cut the cauliflower into bite-sized florets, dice the carrots, and chop the onions finely.
Place the prepared vegetables in a large bowl. Sprinkle the coarse salt over them, mix well, and leave to sit for 4 hours to draw out excess moisture. Rinse the vegetables thoroughly under cool water and drain well.
In a large, heavy-bottomed saucepan, combine the dark brown sugar and malt vinegar. Stir over low heat until the sugar has dissolved completely.
Add the mustard seeds, ground turmeric, and ground allspice to the vinegar-sugar mixture. Stir well and bring the mixture to a gentle boil.
Add the drained vegetables to the saucepan. Stir to coat them evenly with the spiced vinegar mixture and reduce the heat to a simmer.
Cook the vegetables for 40-45 minutes, stirring occasionally, until they are tender but still retain some crunch.
In a small bowl, mix the cornflour with the water to create a smooth slurry. Gradually stir this into the simmering pickle mixture to thicken the sauce.
Simmer the mixture for an additional 5 minutes, stirring frequently, until the pickle sauce is glossy and slightly thickened.
Ladle the hot pickle mixture into sterilized glass jars, leaving a small amount of headspace at the top. Seal the jars tightly with sterilized lids.
Allow the sweet brown pickle to cool to room temperature before storing in a cool, dark place. For the best flavor, let it mature for at least 2 weeks before consuming.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15852 mg | 689% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 231.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3299 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
