• 2 lb (900 g) green tomatoes
• 1 large cauliflower
• 1 lb (450 g) shallots
• 2 cucumbers
• 1 lb (450 g) french beans
• Salt
• 2 pints (1.1 litre) vinegar
• ½ oz (12 g) turmeric
• 1 oz (25 g) mustard
• ½ oz (12 g) curry powder
• 8 oz (225 g) brown sugar

Method:

1. Wash and wipe the tomatoes, cut into quarters.
2. Break the cauliflower into sprigs. Wash and drain well.
3. Peel the shallots and leave whole.
4. Peel, cut and dice the cucumbers.
5. Top and tail the french beans and cut into 1" (2.5 cm) lengths.
6. Put all the mixed vegetables into a bowl in alternate layers, with a generous sprinkling of salt and leave overnight.
7. Wash thoroughly in cold water and drain well.
8. Mix the sugar, curry powder, turmeric and mustard into a smooth paste with some of the cold vinegar.
9. Heat the remainder of the vinegar in a large pan and pour onto the mixed curry powder etc.
10. Return to the pan and heat  to just below boiling point.
11. Add the drained vegetables and heat without boiling.
12. Turn into clean, hot, sterilised jars and cover.
13. Label with contents and date when fully cooled.

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