Sweet Green Pickle Recipe

Makes about 5.5kg (12lb) and the veg can vary with the seasons

Ingredients:

• 4 red peppers
• 2 large cucumbers
• 3 green peppers
• 1 cauliflower
• 1kg (2lb) onions
• 2.75kg (6lb) green tomatoes
• 450g (1lb) courgettes
• 75g (3 oz ) salt
• 750ml (1 ¼ pints) cider vinegar
• 2 teaspoons turmeric
• 25g (1oz) black mustard seeds
• 2 teaspoons either celery or fennel seeds
• 50g (2oz) plain flour
• 1kg (2lb) white sugar

Method:

1. Prepare and chop all the veg into fairly small dice.  Break the cauliflower into small florets.  Put them all in a large bowl, sprinkle with salt and cover with water.  Put a plate in to weigh it down and leave overnight.
2. Next day drain the brine and put the veg in a pan with 300ml (10 floz) of the vinegar.  Add 250ml (8 floz) water and bring to the boil.  Drain immediately and do not allow the veg to cook.
3. Put the remaining vinegar in another pan, add the spices and the flour mixed with a bit of vinegar so it is a paste.  Warm the pan and add the sugar and stir over a low heat until dissolved.  Simmer until the sauce thickens.
4. Mix the veg and sauce and put into warmed sterilised jars.  Seal immediately and keep for 1 month before opening.

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