cut up and soak for 24 hrs and covered with water and 1 cup salt, cook til soft
2 1/2 cups sugar - add to pickes
2 cups vinegar
1/2 cup flour
1 tab mustard
1 tab turmeric
1 dessertspoon curry
mix together and add to pickles and before taking from heat add
1 tab golden syrup and stir.
2lb cauliflower, chokoes, green tomatoes or a mixture
1 lb onions
1/2 lb beans
1 tspn salt
enough vinegar to cover (1 - 1.5 pints)
1/2 tspns spice
1 cup golden syrup
1 tab each mustard, curry powder and plain flour
cut vegies into pieces, put in basin and stand overnight.
put vinegar, spice, syrup on to boil. adding cloves and peppercorns in muslin bag.
drain vegies. add to boiling vinegar. boil 20 mins or until crisp. remove bag. blend mustard, curry and flour with vinegar. add & simmer 10 mins. bottle in warm jars and seal when cool.
hmmm these instructions don't make that much sense to me, i need mum to explain LOL
OK, turns out mum has never made either of these so if anyone has any tips please do share :)