Loading ...Good Teacher Magazine 2009, Term 2, page 16
2.7 kgs vegetables – cabbage, onions, beans, green tomatoes, broccoli, cauliflower etc
Sprinkle with 3 T common salt and leave 24 hours.
Heat enough to scald, turn into a colander and drain.
Mix together:
1 cup flour 2tsp mustard
½ T curry powder 2 tsp turmeric
Add enough white vinegar to make a paste.
Add 4 ½ cups sugar and 1.8 litres of white vinegar.
Boil in a pan until mixture thickens and is smooth, stirring all the time.
Add vegetables and cook until well heated through. Pour into jars with screw top lids ( jam jars)
