Thought I'd have a go at making Branston style pickle as it is so pricy in Australia. I trawled the recipes on the net and compared them to a jar of the stuff. I kept notes of what I did, as I had to make some adjustments for some of the ingredients for Australia. I've ended up with around 3 litres so used the thermomix for all the chopping but then cooked it off in a large pan.
250g carrots
220 g swede (1)
250g onions
250 g cauliflower
390 g zucchini (it was a large one)
15 gherkins or cornichons
250 g dark or light brown sugar
Some water
500 ml malt vinegar
175 g dates (11)
1 teaspoon salt
2 large apples (350g)
1 tablespoon corn flour
4 tablespoons tomato paste
2 tablespoon Queens Parisienne Essence
Juice 1 lemon (60 ml)
5 cloves garlic
1 scant tablespoon mustard powder
1 teaspoon coriander powder
1 teaspoon pepper
4 cloves or 1/2 teaspoon ground
1/2 teaspoon cayenne
1/2 teaspoon nutmeg powder
1 tablespoon cornflour
1 teaspoon allspice powder
1/2 teaspoon cinnamon

Directions
Use the Thermomix to cut all the vegetables to small but not mushy bits. Do this in batches. Proceed carefully as easy to over process. Branston does have texture. Throw all the veg into a large pan and add the spices and vinegar. Do not add the cornflour or browning essence yet. Bring it all to a boil and simmer for 1 to 2 hours.  Sterilise your jars and keep warm for filling.Test the vegetables are soft to eat before adding the cornflour and Parisienne essence. This will turn it brown and thick. Use a ladle to fill the jars and remove splashes with a dry kitchen towel. Allow to cool and store for a least a month before using. It needs to mature!

Let me know how you go.