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This recipe is from ‘Bulletin 21’ the preservation book from the Ministry of Agriculture and Fisheries & mentioned last week on our newsletter ‘Sylvia’s Briefs. It is very down to earth!

Ingredients:

  • 1½ Kg Marrow
  • 500gm Cauliflower florets
  • 400 gm Beans
  • 250 gm Onions
  • ½ large Cucumber
  • 1.5 lt Vinegar
  • 250 – 350 gm Sugar (to taste)
  • 50 gm Mustard
  • 50 gm Ground ginger
  • 25 gm Flour
  • 75 gm Turmeric
  • 400 gm Salt

Cut the vegetables into small pieces, sprinkle with salt and leave for 24 hours. Mix a little vinegar with the spices and flour. Boil the drained vegetables in the sugar and the vinegar for 15 minutes. Stir in the spices and boil for another 3 minutes. Bottle and store.

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