Great Aunt Vera's Sweet Mustard Pickle

Ingredients

• 2 3/4 kg onions (4.4 lb)
• 1 large cauliflower
• green tomato
• runner beans
• 2 cucumbers
• 2 1/3 kg sugar (4.3 lb)
• 3 1/2 bottles of table vinegar (not Draught vinegar, 3 x 34 oz bottles)
• 2 tablespoons salt
• 1 cup flour
• 3 tablespoons mustard
• 28 1/2 g turmeric (1 oz)
• 2 tablespoons curry

Directions

1. 1

   Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.

2. 2

   Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.

3. 3

   Add sugar and cook until soft.

4. 4

   Mix the flour, mustard, tumeric, curry and mix to a smooth paste with some cold vinegar.

5. 5

   Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.

6. 6

   Bottle in screw-top jars.

7. 7

   Refriderated, this stuff keeps for months and months.

8. 8

   Note: this makes at least 19 large jars!

9. 9

   so I'd highly recommend doing a 1/2 or 1/4 recipe first.