- 120g/4½oz carrots, diced
- 1 medium onion, diced
- 1 medium turnip, diced
- 1 medium courgette, diced
- 1 medium cucumber, seeds removed, diced
- 3 garlic cloves, sliced
- 150g/5½oz dark brown sugar
- salt
- 30ml/1fl oz lemon juice
- 180ml/6fl oz malt vinegar
- 1 tsp ground allspice
- ½ tsp cayenne pepper
- Place all the ingredients into a preserving pan and simmer until the turnips have reached a firm, but just-cooked consistency.
- Transfer to sterilised jars.