1. Combine all the ingredients in a large saucepan and bring them to the boil. 2. Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours. 3. Stir well to redistribute all of the vegetables. 4. Bottle and seal in sterile and hot jars. 5. Allow the pickle to age for a few weeks before using, this improves the taste and it will become more "mellow". 6. Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews. ---------------------------------------------------------------------------
Nutrition
Ingredients
