Mixed Vegetable Pickle Recipe
Ingredients
| Vinegar | 1 Pint, spiced | |
| Cauliflowers: small sprigs, cut into 1/2-inch chunks and peeled stalk into slices | ||
| Cucumbers: 1/2-inch thick slices, halved or quartered | ||
| Marrow: 1/2-inch thick slices, peeled, de-seeded and cut in chunks | ||
| Green tomatoes: whole, small, pricked with fork: or large ones, skinned and quartered | ||
| Carrot: peeled and sliced 1/8-inch thick | ||
| Onions: whole, small, peeled and cut in thick slices | ||
| Celery: outer stalks, peeled and cut into 1-inch pieces | ||
| 1/2 pint plain vinegar | ||
Directions
GETTING READY
1) In deep bowls, arrange layers of mixed vegetables and salt, allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night.
MAKING
2) On the next day, drain the vegetables and remove excess salt by pouring in plain vinegar.
3) Drain this and save for washing another batch.
4) Store by packing into jars and top with spiced vinegar.
SERVING
5) Use as required.
1) In deep bowls, arrange layers of mixed vegetables and salt, allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night.
MAKING
2) On the next day, drain the vegetables and remove excess salt by pouring in plain vinegar.
3) Drain this and save for washing another batch.
4) Store by packing into jars and top with spiced vinegar.
SERVING
5) Use as required.
Chef
